Composição química e perfil de ácidos graxos de cinco diferentes cortes de novilhas mestiças (Nelore vs Charolês)

This study aimed to describe and differentiate Crioulo Lageano and Nellore beef using chemical and sensory characteristics. Twenty-four cattle were divided into two groups as follows: Nellore (12) and Crioulo Lageano (12). Six types of cuts were analysed: topside, rum cap, eye round, tenderloin, sirloin and rib eye. The Crioulo cuts had a higher (P £ 0.05) percentage of fat compared with the Nellore cuts with the exception of the sirloin and rib eye where no significant differences were found. Moreover, breed type influenced collagen variation. The total colour difference parameter indicated a significant colour difference between meats from the different breeds. A quantitative descriptive analysis showed differences in sensory attributes between breeds and cuts. The breed type had a significant effect on the fibre residue, bitter taste, chewiness and fat residue. According to the principal component analysis, certain sensory attributes provided 48.8% of the information about the Crioulo meat.Mean values with different letters are significantly different (P £ 0.05) between breeds for each cut (n = 12).Chemical and sensory characteristics of meat M. L. Mitterer-Daltoé et al.Chemical and sensory characteristics of meat M. L. Mitterer-Daltoé et al.

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“…These results agreed with previously published results by Rubio et al. (2007) and Macedo et al. (2008).…”

Section: Resultssupporting

confidence: 94%

“…(2008). Macedo et al. (2008) evaluated the chemical composition of five different cuts from crossbreds (Charolais × Nellore), and they reported minor variations among the cuts for ash and protein contents.…”

Section: Resultsmentioning

confidence: 99%

Chemical and sensory characteristics of meat from Nellore and Crioulo Lageano breeds

Mitterer-Daltoé

Petry

Wille

et al. 2012

Int J of Food Sci Tech

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“…Já WALDMAN et al (1968), abatendo novilhos aos 386, 420 e 454 kg, não verificaram diferença significativa entre os tratamento (média de 17,04%), porém a correlação entre peso de carcaça e ácido graxo esteárico foi negativa e significativa (-0,33; P<0,05). MACEDO et al (2005), analisando o perfil de ácidos graxos no contrafilé de novilhas mestiças, encontraram valores inferiores aos do presente estudo (média de 16,34%). Já NOCI et al (2005), trabalhando com novilhas Charolês em períodos crescentes de terminação em pastagem de azevém (0, 40, 99 e 158 dias), reportam valores similares aos deste estudo para o ácido graxo esteário entre os tratamentos (média de 18,56%).…”

Section: Resultsunclassified

Perfil de ácidos graxos da gordura intramuscular da carne de vacas de descarte de diferentes grupos genéticos terminadas em confinamento, abatidas com distintos pesos

et al. 2007

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“…Ash is important for the supply of sodium, potassium, phosphorus and magnesium which are of great nutritional importance to humans. Some authors (Aricetti et al, 2008;Macedo et al, 2008;Prado et al, 2008a;Maggioni et al, 2009;Prado et al, 2009a;Rotta et al, 2009) reported crude protein percentage in Longissimus muscle varying between 21 and 24%. Thus, genetic groups, nutrition and gender can alter crude protein percentage in Longissimus muscle of bovines.…”

Section: Chemical Compositionmentioning

confidence: 99%

The Effects of Genetic Groups, Nutrition, Finishing Systems and Gender of Brazilian Cattle on Carcass Characteristics and Beef Composition and Appearance: A Review

Rotta¹,

Prado²,

Prado³

et al. 2009

Asian Australas. J. Anim. Sci

Self Cite

133

129

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The aim of this review is to address some characteristics that influence meat quality. Genetic groups, nutrition, finishing systems and gender are the major factors that change carcass characteristics, chemical composition and fatty acid profile. Genetic groups that have zebu genes in their composition show higher hot carcass dressing than genetic groups without zebu genes. Genetic groups that have European breeds in their composition have higher marbling scores. On the other hand, genetic groups that have zebu breeds show low marbling scores. Bulls finished in feedlots present higher final weight than steers, cull cows and heifers. Fat thickness is one of the principal parameters that are affected by different gender. Cull cows (4.72 mm) and heifers (4.00 mm) present higher values than bulls (1.75 mm) and steers (2.81 mm). The major effects observed by different systems of termination are fat thickness and marbling. Crude protein presents variation due to nutrition. Nutrition influences variation of fatty acid profile. Genetic groups also influence fatty acid profile. Genetic groups that have zebu genes in their composition show high percentage of PUFA. The major class of fatty acids that is changed with nutrition is PUFA. The better ratios of PUFA/SFA and n-6/n-3 are found in Longissimus muscle of animals finished in pasture systems.

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Composição química e perfil de ácidos graxos de cinco diferentes cortes de novilhas mestiças (Nelore vs Charolês)

Cited by 15 publications

References 18 publications

Chemical and sensory characteristics of meat from Nellore and Crioulo Lageano breeds

Chemical and sensory characteristics of meat from Nellore and Crioulo Lageano breeds

Perfil de ácidos graxos da gordura intramuscular da carne de vacas de descarte de diferentes grupos genéticos terminadas em confinamento, abatidas com distintos pesos

The Effects of Genetic Groups, Nutrition, Finishing Systems and Gender of Brazilian Cattle on Carcass Characteristics and Beef Composition and Appearance: A Review

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