2011
DOI: 10.1590/s1516-35982011000600013
|View full text |Cite
|
Sign up to set email alerts
|

Abstract: -The objective of this study was to characterize meat quality in Bos taurus and Bos indicus and to determine the influence of finishing system and genetic group on the physicochemical properties of the longissimus thoracis at 24 hours and 10 days post mortem (1ºC). The sample included 160 bulls of the B. taurus (n=75) and B. indicus (n=85) groups, finished either on pasture (n=46) or with grain supplementation (n=114), slaughtered at a carcass weight of 270 to 300 kg. Pasturefinished animals had higher pH, low… Show more

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
2
1
1
1

Citation Types

2
28
3
10

Year Published

2013
2013
2019
2019

Publication Types

Select...
7
1

Relationship

1
7

Authors

Journals

citations
Cited by 26 publications
(43 citation statements)
references
References 39 publications
2
28
3
10
Order By: Relevance
“…A digital thermometer was used (Incoterm modelo ST-9227B, Brazil) to measure the temperature. Afterwards, sausages were cooled at room temperature and cut into 20 mm-length cylinders, and their shear force (SF) was determined with a probe (Warner-Bratzler), moving at a pre-test speed of 1.0 mm/s; test speed of 2.0 mm.s ; posttest speed 10.0 of mm.s -1 ; and sample distance of 65 mm (Bressan et al, 2011). Five measurements were taken per treatment.…”
Section: Physicochemical Analysesmentioning
confidence: 99%
“…A digital thermometer was used (Incoterm modelo ST-9227B, Brazil) to measure the temperature. Afterwards, sausages were cooled at room temperature and cut into 20 mm-length cylinders, and their shear force (SF) was determined with a probe (Warner-Bratzler), moving at a pre-test speed of 1.0 mm/s; test speed of 2.0 mm.s ; posttest speed 10.0 of mm.s -1 ; and sample distance of 65 mm (Bressan et al, 2011). Five measurements were taken per treatment.…”
Section: Physicochemical Analysesmentioning
confidence: 99%
“…Kisaran pH ultimat ini termasuk ke dalam rataan pH ultimat daging yang normal, yaitu dikisaran 5,305,70 (Buckle et al 1987). Nilai pH daging dapat dipengaruhi oleh beberapa faktor, yaitu bangsa, jenis kelamin, tingkat stres ternak sebelum pemotongan, dan finishing system (Węglarz 2010;Page et al 2011;Bressan et al 2011). Daya mengikat air (DMA) merupakan kemampuan protein otot untuk mempertahankan air bebas yang berada dalam jaringan otot.…”
Section: Kualitas Dagingunclassified
“…Sapi Sumba Ongole yang digunakan dalam penelitian ini termasuk ke dalam kelompok sapi Bos indicus. Beberapa hasil penelitian menunjukkan bahwa kelompok sapi Bos indicus memiliki tingkat keempukan daging yang lebih rendah (daging lebih alot) dibandingkan dengan daging sapi dari kelompok Bos taurus (Bressan et al 2011).…”
Section: Kualitas Dagingunclassified
“…Nellore cattle is widespread throughout the country due to some advantages over some other breeds such as, sexual precocity and high carcass yield, which meets meatpacking industry expectations, besides its environment adaptation (ASSOCIAÇÃO BRASILEIRA DOS CRIADORES DE ZEBU -ABCZ, 2015). Although, there are some controversies related to Nellore meat quality when compared to those from taurine breeds (Bos taurus), especially regarding meat tenderness (CROUSE et al, 1989;SHACKELFORD;WHEELER;KOOHMARAIE, 1995) and marbling (O'CONNOR et al, 1997;SHACKELFORD;WHEELER;KOOHMARAIE, 1995), which has been motivating new researches to better understand such differences (BOLORMAA et al, 2013;BRESSAN et al, 2011;HIGHFILL et al, 2012).…”
Section: According To the Brazilian Association Of Meat Exporters (Abmentioning
confidence: 99%
“…However, environment diversity and variety of production systems on such a vast territory, lead to diverse quality products (ABIEC, 2015). Coupled with these factors, genetic variability also exerts influence on meat quality, more expressively noticed when taurine and indicine animals are in comparison, revealing significant differences among genomic structures and resulted product quality (BRESSAN et al, 2011;CROUSE et al, 1989). Moreover, meat quality is affected by issues of technological, functional, sensory, nutritional, toxicological, regulatory and ethics order.…”
Section: Introductionmentioning
confidence: 99%