Características físico-químicas da carne de bubalinos e de bovinos castrados e inteiros

Abstract

RESUMO -As características físico-químicas da carne de bovinos Nelore (NE), F 1 Nelore x Sindi (NS) e de búfalos Mediterrâneos (BM) castrados e inteiros foram avaliadas. O delineamento experimental foi o inteiramente casualizado em esquema fatorial 3 x 2 (três grupos genéticos x duas condições sexuais) com 24 parcelas. Os animais foram confinados, receberam a mesma dieta e foram abatidos com média de 437,5 kg. As amostras de carne foram obtidas do músculo Longissimus dorsi entre a 11 a e 12 a costelas. A carne de animais inteiros ofereceu maior teor de umidade (73,6 vs 71,0%), de proteína (87,5 vs 78,6%) e de minerais (4,33 vs 3,85%) e menor teor de gordura (8,9 vs 16,8%) que castrados. A carne de bovinos NE teve maior teor de gordura (15,4%) que NS (12,5%) e BM (10,8%), não havendo diferença para a condição sexual dentro do grupo de BM. A luminosidade, intensidade do vermelho e intensidade do amarelo da carne e da gordura foram semelhantes entre NE, NS e BM, enquanto os castrados alcançaram maior luminosidade (39,0 vs 37,2) e intensidade do amarelo (1,82 vs 0,87) que inteiros, mas a intensidade do vermelho da carne e a luminosidade, intensidade do vermelho e intensidade do amarelo da gordura foram semelhantes entre grupos genéticos e condição sexual. A carne de BM apresentou menor força de cisalhamento (3,75 kgf) que NS (4,85 kgf) e NE (5,9 kgf), bem como dos castrados (4,5 kgf) em relação aos inteiros (5,2 kgf), mas não houve diferença entre grupo genético e condição sexual para perda por cozimento e para pH final. A carne de búfalos e animais inteiros apresentou menor teor de gordura, sem perder o valor nutritivo, maciez e a baixa perda por cozimento.Palavras-chave: cor, gordura, maciez, perda por cozimento, valor nutritivo Chemical Physical Meat Characteristics of Buffaloes and Cattle Entire and CastratedABSTRACT -Meat physical and chemical characteristics of Nellore (NE) and F 1 Nellore x Sindi (NS) cattle and Mediterranean buffaloes (BM) castrated and entire were evaluated. The experimental design was completely randomized in a factorial arrangement 3 (genetic groups) x 2 (sexual conditions) with 24 plots. Animals were confined, received the same diet and were slaughtered at average weight of 437.5 kg. Meat samples were taken from Longissimus dorsi muscle between 12 th and 13 th ribs. Castrated and entire animals meat obtained higher moisture (73.6 vs 71.0%), protein (87.5 vs 78.6%), ash (4.33 vs 3.85%) and smaller fat (8.9 vs 16.8%) content. NE cattle meat showed higher fat content (15.4%) than NS cattle (12.5%) and BM (10.8%), but no difference of sexual condition was observed in BM group. Meat and fat luminosity, red intensity and yellow intensity were similar among NE, NS and BM, while castrated reached higher luminosity (39.0 vs 37.2) and yellow intensity (1.82 vs 0.87) than entire, but meat red intensity and fat luminosity, red intensity and yellow intensity were similar among genetic groups and between sexual condition. BM meat showed smaller shearing force (3.75 kgf) than NS (4.85 kgf) e NE (5.9 kg...

Nota Científica: Características físico-químicas e aceitação sensorial de hambúrguer de búfalo em comparação com hambúrguer bovino

“…Semelhanças no que diz respeito aos parâmetros físico-químicos (teor de umidade, proteínas, minerais, pH e perda por cocção) e sensoriais (suculência, sabor, aroma, maciez, textura e cor) foram reportadas por alguns autores, assim como diferenças em relação ao teor de gordura e força de cisalhamento, para os quais a carne de bubalinos apresenta valores menores (OHLY, 1997;MERLE et al, 2004;RODRIGUES;ANDRADE, 2004).…”

Carcass boneless yield of Braford steers, classified according to fat coverage class

“…The most important factor that influences forequarter cuts yield is carcass conformation (Rodrigues & Andrade, 2004).…”

“…However, this accumulation often causes losses to the packer, as intermuscular and subcutaneous fat needs to be completely or partially removed during trimming and deboning (Ledic et al, 2000). At the same time, the evolution of feed intake suggests that diets with lower saturated fat content may be used (Felício, 1997;Rodrigues & Andrade, 2004).…”

“…Another aspect related to meat fat is tenderness, as intramuscular fat favors muscle fiber by destructuring and lubricating the bolus during chewing, increasing the perception of tenderness (Berg & Butterfield, 1976;Wood, 1990;Restle et al, 1999;Restle et al, 2001;Rodrigues & Andrade, 2004). However, genetic selection for tenderness and lower market age, as a development of the genetic selection for weight gain and precocity (Costa et al, 2002;Bonilha et al, 2007), has produced young steers with high meat tenderness, which was produced before by animals with high finishing degree (Wood, 1990).…”

Carcass characteristics and meat evaluation of Nelore cattle subjected to different antioxidant treatments

“…Yet, Voisinet et al (1997) found darker meat in cattle with more excitable temperament. Moreover, in this work, the animals used were not castrated, which, as described by Rodrigues and Andrade (2004), have meats with lower brightness compared with castrated animals; this is possibly due to the lower content of intramuscular fat and for the fasting period of more than 24 h prior to slaughter, which may have interfered with the pH and color of the meat. Meat brightness, redness, and yellowness levels are also influenced by the amount of water on the surface of the cut, as a consequence of water retention capacity (Purchas, 1990), as intracellular water accumulation favors the absorption of light.…”