Physicochemical characteristics of dry aged beef from younger Nellore bulls slaughtered at different body weights

Abstract

Reducing slaughter age can improve meat quality and reduce costs, while an ageing process can result in more standardized products. Thus, the objective of this paper was to measure the physicochemical characteristics of dry aged meat from younger Nellore bulls slaughtered at different body weights. Twenty-four Longissimus thoracis from young bulls (14 months of age) finished in a feedlot at body weights of 350, 400 and 450 kg were used. From each group (N = 8), samples were divided into three portions for 0, 14 and 28 days of dry ageing. After the samples reached their dry aged period weight, pH and colour were measured. Next, water losses, shear force, the chemical composition and the fatty acids profile of the meat were measured. Reducing slaughter weight (350 kg) of young bulls did not affect meat tenderness but increased saturated fatty acids contents at day 1 of dry ageing. During the dry ageing process, drip loss increased, but thawing losses were reduced. Colour parameter was reduced by dry ageing and meat becomes darker, but meat tenderness was increased. Dry ageing increased the ash content. Dry ageing increased saturated fatty acid and reduced the monounsaturated and saturated fatty acid ratio (MUFA/SFA), but did not change the polyunsaturated fatty acids. Nellore young bulls (14 months) can be slaughtered with 400 or 450 kg without compromising physicochemical characteristics, while dry ageing improved meat tenderness but increased saturated fatty acids and changed meat colour. Keywords Colour . Meat quality . Tenderness . ZebuResearch highlights 1. Younger bulls can be slaughtered earlier without compromising the physicochemical characteristics of meat. 2. Dry ageing improved meat tenderness from young bulls slaughtered with different body weight.

Control de temperatura: importancia e influencia en la calidad de la carne bovina

“…A qualidade nutricional e sensoriais pode sofrer alterações por diversos tratamentos. O uso dos mecanismos tecnológicos e culinários, condições de conservação pelo frio artificial, pela salga, pela desidratação e os efeitos do modo de preparo culinário e industrial podem favorecer ou prejudicar o aspecto nutricional do produto (Guerrero et al, 2013a;Guerrero et al, 2013b;Monteschio et al, 2017;Passetti et al, 2019;Savell et al, 2005;Seyfert et al, 2004).…”

“…A carne é o produto formado pelos tecidos musculares, conjuntivo, epitelial, ósseo e adiposo, além de outros órgãos que são considerados comestíveis como fígado, rins, o cérebro e outros tecidos (Menezes et al, 2010;Pascoal et al, 2010;Pascoal et al, 2009). A carne bovina é rica em nutrientes necessários para a vida dos seres humano.…”