Meat quality traits of Nellore bulls according to different degrees of backfat thickness: a multivariate approach

Abstract

Subcutaneous fat deposition measured as backfat thickness (BFT) increases protection for the bovine carcass during cooling, conferring to BFT an important characteristic for the meat industry. To study the influence of BFT on meat quality traits of Nellore bulls (Bos indicus), data from 1652 animals aged 20–24 months in feedlot finishing were used. The principal component analysis (PCA) was performed to characterise meat quality variables in longissimus thoracis muscle. Measurements comprised the rib eye area, BFT, marbling, shear force, myofibril fragmentation index, cooking losses, intramuscular lipid content and colour (lightness, yellowness, redness, chromaticity and hue). Considering BFT as a separation criterion, the K-means cluster analysis was applied to classify beef samples. The first four PC explained roughly 66% of total variability and meat colour (yellowness and chromaticity) was more effective to define the first PC. Tenderness or toughness (shear force and cooking losses) and fatness (BFT and intramuscular lipid content) were more effective to define the second and third PC, respectively. Three BFT groups were formed and projected in the gradient defined by PC 2 and PC 3. BFT means in the clusters were 10.82 ± 3.19 (I), 5.03 ± 1.01 (II) and 2.54 ± 0.63 (III) mm with 185, 947 and 520 animals in each group, respectively. The projection of I, II and III in the gradient allowed to distinguish fatness between beef samples and tenderness between I and III. Additionally, 57.32% of animals (Group II) were placed between the two previous groups. Beef samples with higher values of shear force and cooking losses (tough meat) showed lower BFT and myofibril fragmentation index values, possibly due to fibre shortening. PCA and K-means cluster analysis presented as interesting multivariate techniques to identify Nellore bulls regarding meat quality as some of the traits used in the study are difficult to measure. The three-cluster solution represented the main biological type of Nellore bulls finished on feedlot in Brazil showing that only 11.2% of beef samples (Cluster I) can be considered tender. This information can be useful for breeding programs of Nellore bulls. In this study, Cluster I shows optimal beef quality (SF = 4.52 ± 1.17 kg) with better marbling level and less cooking losses. Nellore cattle producers should target BFT at least 5.00 mm to prevent fibre shortening. However, the only condition which provides optimal beef tenderness (i.e. shear force values lower than 4.9 kg) was found in Cluster I. The BFT does not seem to be a suitable characteristic for the selection of animals to improve tenderness due the weak relationship between BFT and shear force.

Online ultrasonic terminal for measuring pig backfat thickness

“…Consequently, the distance between transducer and obstacle can be calculated through Equation (1). Diagram of the pulse reflection is shown in Figure 1.…”

“…Pig industry, as a traditional industry in China, plays a crucial role in economic development [1] . Pork, as an indispensable part of agricultural and sideline products for daily life, occupies a dominant position in meat products in China.…”

Effect of Age and Breeds of Cattle on Carcass and Meat Characteristics of Arsi, Boran, and Harar Cattle in Ethiopia

“…The hindquarter weight of Arsi breed in age categories from 4 -6 years was relatively lower than their counter part Boran and Harar breeds.Ribeye area is an objective assessment of muscling and an indicator of total muscle in the carcass or live animal[35] [36]. It is an indicator trait of carcass composition associated with muscularity and yield of high value-added cuts[37] [38]. At 7 -9 years of age, Boran breed recorded significantly higher (P < 0.05) value in mean ribeye area than Arsi and Harar while all cattle breeds (4 -6 years) had similar (P > 0.05) rib eye area.…”

Modelos >i<multiway>/i< PARAFAC e Tucker3 na interação tripla de fatores relacionados a características de carcaça e qualidade de carne bovina

“…A concentração de gordura intramuscular (avaliada no corte contrafilé, músculo Longissimus thoracis et lumborum) em animais Nelore (Bos taurus indicus), por exemplo, varia com o grau de maturidade do animal, atingindo comumente teores entre 2 e 3% (Oliveira et al, 2012;Baldassini et al, 2017), embora valores acima de 4% também foram descritos na literatura para animais zebuínos (Pflanzer e de Felício, 2011). Em bovinos, a deposição do tecido adiposo intramuscular é resultado de diversos fatores como: manejo alimentar, nutrição, sexo, idade e genótipo.…”

“…Sobre o aspecto sensorial e de qualidade de carne, o maior grau de deposição de gordura na carcaça bovina pode garantir também maior deposição de gordura intramuscular na carne, considerando a correlação significativa (r=0,27; p<0,001) dessas características (Baldassini et al, 2017). A percepção sensorial da suculência e satisfação do consumidor são positivamente influenciadas pela quantidade de gordura intramuscular.…”