Factors affecting meat texture from Nellore and crossbreed Limousin-Nellore steers

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.contributorUniversidade Estadual Paulista (Unesp)-
Autor(es): dc.creatorHeinemann, RJB-
Autor(es): dc.creatorPinto, M. F.-
Autor(es): dc.creatorRomanelli, EPF-
Data de aceite: dc.date.accessioned2022-02-22T00:06:46Z-
Data de disponibilização: dc.date.available2022-02-22T00:06:46Z-
Data de envio: dc.date.issued2020-12-09-
Data de envio: dc.date.issued2020-12-09-
Data de envio: dc.date.issued2003-08-01-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/195743-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/195743-
Descrição: dc.descriptionThe objective of this work was to evaluate factors affecting meat texture from Nellore and crossbreed Limousin-Nellore steers. Fifty steers, 25 Nellore and 25 Limousin-Nellore, were randomly divided in five groups of 10 animals (five from each genetic group) and serially slaughtered during 204 days. Meat temperature and pH data were monitored during 24 hours post mortem. After this, fat thickness and rib area were measured. Longissimus dorsi muscle was removed to quality evaluation before and after 14 days ageing period. Crossbreed animals rib areas were higher. Fat thickness and marbling values from both genetic groups were similar. Live slaughter weight and fat content affected decrease of pH and temperature, but didn't result in difference in shear force. Crossbreed animals the most tender meat. Ageing process was responsible for 30% reduction in shear force, so this was, associated to genetic group, was the principal factor affecting meat texture.-
Descrição: dc.descriptionUNESP, Dept Engn & Tecnol Alimentos, Inst Biociencias, Letras & Ciencias Exatas, BR-15054000 Sao Jose Do Rio Preto, SP, Brazil-
Descrição: dc.descriptionUNESP, Dept Apoio Prod & Saude Anim, Fac Odontol, BR-16050680 Aracatuba, SP, Brazil-
Descrição: dc.descriptionUNESP, Dept Engn & Tecnol Alimentos, Inst Biociencias, Letras & Ciencias Exatas, BR-15054000 Sao Jose Do Rio Preto, SP, Brazil-
Descrição: dc.descriptionUNESP, Dept Apoio Prod & Saude Anim, Fac Odontol, BR-16050680 Aracatuba, SP, Brazil-
Formato: dc.format963-971-
Idioma: dc.languagept_BR-
Publicador: dc.publisherEmpresa Brasil Pesq Agropec-
Relação: dc.relationPesquisa Agropecuaria Brasileira-
???dc.source???: dc.sourceWeb of Science-
Palavras-chave: dc.subjectbeef-
Palavras-chave: dc.subjectmaturation-
Palavras-chave: dc.subjecttenderness-
Palavras-chave: dc.subjectquality-
Título: dc.titleFactors affecting meat texture from Nellore and crossbreed Limousin-Nellore steers-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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