Analytical Aspects for Tropical Meat Quality Assessment

Chardulo, Luis Artur Loyola; Silveira, Antônio Carlos; Vianello, Francesca

doi:10.1007/978-3-7091-1640-1_4

Cited by 9 publications

(5 citation statements)

References 11 publications

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“…In addition to HCW, cut yields are positively associated with REA and negatively associated with BFT (Chardulo et al, 2013) In the present study, the treatments possibly did not affect the sarcoplasmic proteins, which generated similar coloration results for both meat and fat. We evaluated the meat color because such characteristics comprise a primary aspect to be considered when purchasing meat at retail, in addition to food safety (origin and the brand of the product), type and size of cut, fat cover, and meat tenderness.…”

Section: Discussionsupporting

confidence: 57%

“…We evaluated the meat color because such characteristics comprise a primary aspect to be considered when purchasing meat at retail, in addition to food safety (origin and the brand of the product), type and size of cut, fat cover, and meat tenderness. For classifying meat that is most likely to have tenderness and juiciness, consumers generally look at meat coloration and cut size and particularly the amount of marbling or IMF and subcutaneous fat (Chardulo et al, 2013).…”

Section: Discussionmentioning

confidence: 99%

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Carcass, meat quality traits, and economic analysis of Nellore bulls fed with finishing feedlot diets containing mechanically processed corn silage

Costa

Baldassini

Leal

et al. 2023

Trop Anim Health Prod

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Effects of mechanical processing (MP) of corn silage and its inclusion in feedlot diets on carcass and meat quality traits of Nellore (Bos indicus) were analyzed. Seventy-two bulls aged approximately 18 months and with an initial average body weight of 392.8 ± 22.3 kg were used. The experimental design was a 2 × 2 factorial arrangement, considering the concentrate-roughage (C:R) ratio (40:60 or 20:80), MP of silage and their interactions. After slaughter, hot carcass weight (HCW), pH, temperature, backfat thickness (BFT), and ribeye area (REA), yields of meat cuts (tenderloin, striploin, ribeye steak, neck steak, and sirloin cap), meat quality traits and economic analysis were evaluated. A lower nal pH was found in the carcasses of animals consuming diets containing MP versus unprocessed silage (pH = 5.81 versus 5.93). Carcass variables (HCW, BFT, and REA) and meat cut yields were not affected by treatments. The C:R 20:80 increased the intramuscular fat (IMF) content by approximately 1%, without affecting moisture, ash, and protein contents. Meat/fat color (L*, a* and b*) and Warner-Bratzler shear force (WBSF) were similar among treatments. The results indicated that the MP of corn silage in nishing diets can provide better carcass pH results in Nellore bulls, without negatively in uencing carcass weight, fatness and meat tenderness (WBSF). Better results on IMF content were obtained using a C:R 20:80 and lower total costs per arroba produced (3.5%), daily costs per animal/day (4.2%), and cost per ton of feeds (5.15%) were found with MP silage.

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Section: Discussionsupporting

confidence: 57%

Section: Discussionmentioning

confidence: 99%

Carcass, meat quality traits, and economic analysis of Nellore bulls fed with finishing feedlot diets containing mechanically processed corn silage

Costa

Baldassini

Leal

et al. 2023

Trop Anim Health Prod

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show abstract

“…However, this trait still has high variability among zebu populations (CHARDULO et al, 2013). Meat quality traits such as BFT, MS and ILC showed difference (p <0.05) among the experimental groups.…”

Section: Resultsmentioning

confidence: 91%

Meat tenderness from Nellore bulls: Exploring the quality variability of the Longissimus muscle

Scapol

Malheiros

Dias

et al. 2020

BJD

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The variation in tenderness becomes a major concern for the industry. This study aimed to investigate the quality of the Longissimus thoracis muscle of Nellore bulls (Bos indicus) in different groups of meat tenderness. From a population of 90 animals, three experimental groups of tender, intermediate and tough meat were selected, through the analysis of shear force (SF) and myofibrillar fragmentation index. Carcass traits (hot carcass weight and carcass yield) showed no difference (p > 0.05) among the experimental groups. The tender meat group (SF = 3.9 ± 0.7 kg) showed a significant difference (p < 0.05) for rib eye area, backfat thickness, visual marbling score, intramuscular lipid content and meat lightness compared to the intermediate (SF = 5.6 ± 0.7 kg) and tough meat group (SF = 7.9 ± 1.4 kg). Cooking losses showed difference (p < 0.05) between the tender and tough meat groups 24 hours and 07 days after slaughter. These results provide an important insight into the meat quality variability (phenotypic traits) from Nellore cattle, which can improve selection strategies in breeding programs.

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“…Marbling is one of the most critical factors that determine meat quality (Peña et al, 2013). Both the Charolais and Nellore cattle have a small degree of marbling in the meat (Mayer, 2017), with reduced marbling until 24 months old (Chambaz et al, 2002;Chardulo et al, 2013).…”

Section: Resultsmentioning

confidence: 99%

Carcass characteristics of immunocastrated steers finished on diets with different energy patterns

Moura¹,

Filho²,

Brondani³

et al. 2021

SA J. An. Sci.

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The aim of this study was to evaluate the effects of various dietary energy levels on the carcass and meat characteristics of feedlot-finished steers. A total of 27 purebred and crossbred Charolais and Nellore steers were used, with a mean initial age of 22 months and weight of 253 kg. The animals were allotted to a completely randomized design with three treatments and nine replicates each. Dietary treatments were arranged so that the average forage to concentrate ratio (FCR) was equivalent to that of a constant FCR treatment. The treatments consisted of CT (constant FCR at 60 to 40), CT5 (starting with 70: 30 FCR and finishing with 50: 50 FCR, that is, a mean overall FCR of 60: 40), and CT10 (starting with 80: 20 FCR and finishing with 40: 60, that is, a mean overall FCR of 60: 40). The dietary treatments did not affect slaughter weight, carcass weight, carcass conformation, physiological maturity, subcutaneous fat thickness, ribeye area, marbling score, and carcass measurements or the yield of commercial cuts. Chilling loss was higher in CT10 steers (2.41%) than in CT (2.26%) and CT5 (2.15%).

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Analytical Aspects for Tropical Meat Quality Assessment

Cited by 9 publications

References 11 publications

Carcass, meat quality traits, and economic analysis of Nellore bulls fed with finishing feedlot diets containing mechanically processed corn silage

Carcass, meat quality traits, and economic analysis of Nellore bulls fed with finishing feedlot diets containing mechanically processed corn silage

Meat tenderness from Nellore bulls: Exploring the quality variability of the Longissimus muscle

Carcass characteristics of immunocastrated steers finished on diets with different energy patterns

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