A survey of beef carcass quality and quantity attributes in Mexico1

Méndez, R.D.; Meza, Claudia; Berruecos, José M.; Garcés, Panambi; Delgado, E.; Rúbio, M. S.

doi:10.2527/jas.2009-1889

Cited by 30 publications

(25 citation statements)

References 11 publications

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“…That is comparable with results of Méndez et al (2009) who reported in the survey in Mexico that 71.6% of cattle had slaughter weight in the range between 400 and 500 kg. Lower slaughter weights were presented in other study from Mexico (Martínez et al, 2006) and Costa Rica (ITCR, 2004).…”

Section: Resultssupporting

confidence: 81%

“…Also, older cows had significantly greater marbling than bulls (7.74 vs. 8.50) whereas younger cows did not. Similar results in marbling characterized as "slight, practically devoid" or "traces" have been published by Méndez et al (2009), Rubio et al (2007 and McKenna et al (2002). Significantly higher degree of marbling in cows than bulls was determined by Gondeková (2011): 7.63 vs. 8.58 andZaujec et al (2010).…”

Section: Resultssupporting

confidence: 75%

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What is the current quality of cow�s meat in Slovakia in comparison with meat of bulls?

Bahelka¹,

Gondeková²

2016

JCEA

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The present study aimed at comparison of chemical composition, meat quality and sensory parameters of cow's meat and meat from bulls produced under Slovak conditions and sold in retail of Slovakia. The analysis was performed on 181 cows and 78 bulls. Cows were also divided in two groups according to age at slaughterover (n = 135) and/or under 4 years (n = 46). The meat samples were taken in eight slaughter houses located in the western, central and eastern part of Slovakia. The age of cows slaughtered had significant effect (P < 0.05) on the most meat quality and sensory traits which were evaluated much more worse in older cows with comparison to bulls than in younger cows. Older cows had lower content of proteins and water in meat, lower pH 7 and colour parameter "L" as well as worse evaluation of all sensory parameters in comparison to bulls (P < 0.05). On the other hand, intramuscular fat content, energetic value of meat, marbling, pH 48 , colour parameter "a" and cooking loss were higher in meat of older cows than bulls (P < 0.05). Differences in traits observed between younger cows and bulls were statistically significant (P < 0.05) only for content of proteins and water, pH 48 , colour parameter "a", cooking loss and evaluation of odour. The hypothesis of significantly poorer meat and eating quality is justified in the case of cows over 4 years. The study did not confirm the decreasing age of cows at slaughter as suggested previous studies. vykonaná na 181 kravách a 78 býkoch. Kravy boli rozdelené do dvoch skupín podľa ich veku pri porážke: nad 4 roky (n = 135) a do 4 rokov (n = 46). Odbery boli vykonané na ôsmich bitúnkoch lokalizovaných na západnom, strednom a východnom Slovensku, aby poskytli čo najreprezentatívnejšiu vzorku. Vek porážaných kráv mal preukazný vplyv (P < 0,05) na chemické zloženie mäsa ako aj na väčšinu kvalitatívnych a senzorických ukazovateľov, ktoré boli výrazne horšie hodnotené v skupine starších kráv v porovnaní s býkmi než v skupine mladších kráv. Pre skupinu starších kráv bol charakteristický nižší obsah vody a bielkovín v mäse, nižšie pH 7 , hodnota farby "L", ako aj nižšie hodnotenie senzorických parametrov mäsa v porovnaní s býkmi (P < 0,05). Naopak, obsah intramuskulárneho tuku, energetická hodnota mäsa, mramorovanie, pH 48 , hodnota farby "a" a straty grilovaním boli vyššie v mäse starších kráv než v mäse býkov (P < 0,05). Rozdiely v chemickom zložení mäsa, v kvalitatívnych a senzorických parametroch medzi mäsom mladších kráv a mäsom býkov boli preukazné (P < 0,05) iba v obsahu bielkovín, vody, farby "a", pH 48 , stratách grilovaním a vo vôni. Hypotéza o preukazne horšej kvalite mäsa a konzumnej kvalite je opodstatnená v prípade kráv starších ako 4 roky. Štúdia taktiež nepotvrdila znižujúci sa vek kráv pri porážke ako bolo zistené v predchádzajúcich štúdiách.Kľúčové slová: býky, hovädzie mäso, kravské mäso, kvalita mäsa, senzorické vlastnosti Detailný abstrakt Na Slovensku v poslednom období narastá podiel kráv na celkovom počte porážaného hovädzieho dobytka. Niektor...

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Section: Resultssupporting

confidence: 81%

Section: Resultssupporting

confidence: 75%

What is the current quality of cow�s meat in Slovakia in comparison with meat of bulls?

Bahelka¹,

Gondeková²

2016

JCEA

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“…Samples were also taken from commercial sales points in southern Mexico (Veracruz,Veracruz (N = 12)). The samples were classified according to genetic group (GG) in Bos taurus, Bos indicus and commercial crossbreeds, on the basis of the classification used by Méndez et al (2009) who considered the phenotypic indicators of length and height of hump.…”

Section: Methodsmentioning

confidence: 99%

“…Phenotypic appearance traits and breed conformation may be used to distinguish and classify the genetic group as proposed by Casas et al (2005) and Sherbeck et al (1996) and used by Méndez et al (2009) as former methodology for this study.…”

Section: Imfmentioning

confidence: 99%

Association of CAPN1 316, CAPN1 4751 and TG5 markers with bovine meat quality traits in Mexico

Bonilla¹,

Rúbio²,

Sifuentes³

et al. 2010

Genet. Mol. Res.

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ABSTRACT. We examined allele and genotype frequencies for the molecular markers CAPN1 316, CAPN1 4751 and TG5, and determined whether they are associated with beef quality traits in Mexican cattle. One hundred and twenty-four longissimus dorsi muscle samples were collected from cattle from north, central and southern Mexico. CAPN1 316 and CAPN1 4751 frequencies were determined using the allelic discrimination assay and the TG5 marker was typed by PCR-RFLP. Meat quality traits included intramuscular fat content (IMF) and tenderness determined by Warner-Bratzler shear force (WBSF) at 24 h postmortem. The association test was made using a mixed model, including genotypes, genetic group, and sampling location as fixed effects. Least squares means and significant interactions were compared using least significant differences based on the mixed procedure. CAPN1 316 CC was found at a low frequency (0.03) and has been reported as a favorable genotype associated with tenderness meat. Genotype frequencies for CAPN1 4751 were similar in favorable (CC) and unfavorable (TT) genotypes (0.26 and 0.28, respectively). The TG5 CC genotype had a frequency of 0.73, while the TT genotype frequency was 0.01. The means for WBSF and IMF were 4.08 ± 1.35 kg and 5.23 ± 2.14%, respectively. Sampling site and the CAPN1 316 genotypes significantly affected WBSF (P < 0.05). Samples collected from Hermosillo, Sonora, had the lowest WBSF (P < 0.05), while those collected in Veracruz were toughest (WBSF = 5.267 kg). The effect of GG and TG5 genotypes on IMF was significant (P < 0.05). CAPN1 316 and TG5 markers were found to be significantly associated with beef quality traits and thus will be useful for Mexican beef characterization.

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“…In all these studies pure cattle breeds were evaluated. However, in Mexico beef is derived from synthetic bovine breeds, such as Brangus, Brahman (Méndez et al, 2009) and Charolais. Synthetic breeds were developed by crossing zebu and taurine cattle and were claimed to be both highly resistant to heat like Indian cattle and highly productive like European cattle (Bicalho et al, 2006).…”

Section: Introductionmentioning

confidence: 99%

Molecular traceability of beef from synthetic Mexican bovine breeds

Rodríguez-Ramírez¹,

Arana²,

Alfonso³

et al. 2011

Genet. Mol. Res.

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ABSTRACT. Traceability ensures a link between carcass, quarters or cuts of beef and the individual animal or the group of animals from which they are derived. Meat traceability is an essential tool for successful identification and recall of contaminated products from the market during a food crisis. Meat traceability is also extremely important for protection and value enhancement of good-quality brands. Molecular meat traceability would allow verification of conventional methods used for beef tracing in synthetic Mexican bovine breeds. We evaluated a set of 11 microsatellites for their ability to identify animals belonging to these synthetic breeds, Brangus and Charolais/ Brahman (78 animals). Seven microsatellite markers allowed sample discrimination with a match probability, defined as the probability of finding two individuals sharing by chance the same genotypic profile, of 10 -8 . The practical application of the marker set was evaluated by testing eight samples from carcasses and pieces of meat at the slaughterhouse and at the point of sale. The DNA profiles of the two samples obtained at these two different points in the productioncommercialization chain always proved that they came from the same animal.

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A survey of beef carcass quality and quantity attributes in Mexico1

Cited by 30 publications

References 11 publications

What is the current quality of cow�s meat in Slovakia in comparison with meat of bulls?

What is the current quality of cow�s meat in Slovakia in comparison with meat of bulls?

Association of CAPN1 316, CAPN1 4751 and TG5 markers with bovine meat quality traits in Mexico

Molecular traceability of beef from synthetic Mexican bovine breeds

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