| Full text | |
| Author(s): Show less - |
Baldassini, Welder
;
Coutinho, Marcelo
;
Rovadoscki, Gregori
;
Menezes, Bruna
;
Tagiariolli, Murilo
;
Torrecilhas, Juliana
;
Leonel, Julia
;
Pereira, Guilherme
;
Curi, Rogerio
;
Machado Neto, Otavio
;
Chardulo, Luis Artur
Total Authors: 11
|
| Document type: | Journal article |
| Source: | FOODS; v. 12, n. 5, p. 17-pg., 2023-03-01. |
| Abstract | |
This study evaluated the effects of hanging the carcass by the Achilles tendon (AS) versus pelvic suspension (PS) on meat quality traits. Bos indicus carcasses of two distinct biological types/sex categories comprised 10 young Brangus heifers and 10 Nellore bulls which were finished in a feedlot. Half-carcasses of each biological type/sex category were randomly hung using Achilles suspension (n = 20, AS) or pelvic suspension (n = 20, PS) for 48 h. At boning, longissimus samples were collected for evaluation by untrained consumers for tenderness, liking of flavor, juiciness and overall acceptability, after aging for 5 or 15 days. Objective samples were also tested for shear force (SF), Minolta meat colour, ultimate pH, cooking loss (CL) and purge loss (PL). There was a positive effect (p < 0.01) of PS on the sensory tenderness of Nellore bulls and Brangus heifers aged for 5 days compared to the AS method. At 15 days of aging, difference in sensory tenderness was observed (p < 0.05) in either group. Additionally, an interaction occurred between the suspension method and the aging of Nellore beef (p < 0.05) on liking of flavor, juiciness and overall acceptance, while the same effects were not observed for Brangus beef (p > 0.05). Nellore carcasses submitted to PS tended (p = 0.06) to produce more tender meat than those submitted to AS (SF = 44.62 +/- 6.96 vs. 50.41 +/- 8.04 N), and lower CL (p < 0.05) were found (27.7 vs. 30.9%). Carcass-suspension methods did not influence meat color, pH or PL in either group (p > 0.05). The PS contributes to improve the quality of Bos indicus bulls loins; in addition, this method allows a reduction in the aging time from 15 to 5 days, and it can be used to supply meat consumer markets which accept a certain level of eating quality. (AU) | |
| FAPESP's process: | 18/00981-5 - Identification of regulatory genes for tenderness and lipogenesis by transcriptomic and proteomic approach in beef cattle fed with different diets |
| Grantee: | Welder Angelo Baldassini |
| Support Opportunities: | Scholarships in Brazil - Post-Doctoral |
| FAPESP's process: | 19/03263-9 - Brazil Beef Quality Certification: standardization for beef palatability |
| Grantee: | Marcelo Aranda da Silva Coutinho |
| Support Opportunities: | Research Grants - Innovative Research in Small Business - PIPE |
| FAPESP's process: | 22/10002-0 - Evaluation carcass suspension method (tenderstrech) on meat quality traits of beef cattle |
| Grantee: | Julia Delvage Leonel |
| Support Opportunities: | Scholarships in Brazil - Scientific Initiation |
| FAPESP's process: | 19/14572-2 - Signaling pathways of adipogenesis and marbling in crossbred Bos taurus-Bos indicus cattle supplemented with vitamin A |
| Grantee: | Luis Artur Loyola Chardulo |
| Support Opportunities: | Regular Research Grants |