Meat quality from buffaloes finished in feedlot and slaughtered in different weights

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Autor(es): dc.contributorUniversidade Estadual Paulista (UNESP)-
Autor(es): dc.creatorFrancisco, C. L.-
Autor(es): dc.creatorJorge, A. M.-
Autor(es): dc.creatorAndrighetto, C.-
Autor(es): dc.creatorPinheiro, R. S.B.-
Autor(es): dc.creatorSurge, C. A.-
Autor(es): dc.creatorTavares, S. A.-
Autor(es): dc.creatorAndrade, C. M.-
Autor(es): dc.creatorSantos Silva, T. L.-
Data de aceite: dc.date.accessioned2025-08-21T20:19:20Z-
Data de disponibilização: dc.date.available2025-08-21T20:19:20Z-
Data de envio: dc.date.issued2022-04-29-
Data de envio: dc.date.issued2022-04-29-
Data de envio: dc.date.issued2010-01-01-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/227825-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/227825-
Descrição: dc.descriptionThis research was carried out to evaluate the effect of the slaughter weight of twenty eight non castrated Mediterranean buffaloes finished in feedlot on qualitative meat traits. The animals were divided randomly in four stable with 300m2 each, resulting in four treatments according of slaughter weight: 450, 480, 510 and 540 kg live weight. The slaughter occurred in commercial slaughterhouse. After the carcass cooling (24 h), was realized the color analysis through the subjective method in Longissimus dorsi muscle. Sample of the same muscle was collected for the shear force analysis and marbling. The experimental design was completely randomized. Significant differences (P<.05) was found among the treatments for variable color (P=0.019) and shear force (P=0.002). The averages of the treatments were: 3.47; 3.79 kgf; 2.27, for color meat, shear force and marbling, respectively, representing cherry red coloration, tender and with almost scarce marbling meat. Significant positive correlation (P<.05) was verified among treatments and shear force, as well as of the treatment with the marbling meat, that is, the animals with bigger slaughter weight was presented bigger cut resistance meat and greater marbling degree. The slaughter weight influenced with some qualitative traits of the buffalo meat however, this fact does not represent a impediment for consumption becoming is one more alternative for the consumer who search quality food.-
Descrição: dc.descriptionUniv Estadual Paulista, School of Veterinary Medicine and Animal Science, Program of Pos-graduation of Animal Science, Botucatu, SP-
Descrição: dc.descriptionUniv Estadual Paulista, School of Veterinary Medicine and Animal Science, Animal Production Departament, Botucatu, SP-
Descrição: dc.descriptionUniv Estadual Paulista, Dracena Experimental Campus, Dracena, SP-
Descrição: dc.descriptionUniv Estadual Paulista, Animal Science and Biology Department, Ilha Solteira, SP-
Descrição: dc.descriptionUniv Estadual Paulista, School of Veterinary Medicine and Animal Science, Program of Pos-graduation of Animal Science, Botucatu, SP-
Descrição: dc.descriptionUniv Estadual Paulista, School of Veterinary Medicine and Animal Science, Animal Production Departament, Botucatu, SP-
Descrição: dc.descriptionUniv Estadual Paulista, Dracena Experimental Campus, Dracena, SP-
Descrição: dc.descriptionUniv Estadual Paulista, Animal Science and Biology Department, Ilha Solteira, SP-
Formato: dc.format517-519-
Idioma: dc.languageen-
Relação: dc.relationRevista Veterinaria-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectColor-
Palavras-chave: dc.subjectMarbling-
Palavras-chave: dc.subjectShear force-
Título: dc.titleMeat quality from buffaloes finished in feedlot and slaughtered in different weights-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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