Bos indicus Carcasses Suspended by the Pelvic Bone Require a Shorter Aging Time to Meet Consumer Expectations Regarding Meat Quality

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.contributorUniversidade Estadual Paulista (UNESP)-
Autor(es): dc.contributorBrazil Beef Quality Ltd-
Autor(es): dc.creatorBaldassini, Welder-
Autor(es): dc.creatorCoutinho, Marcelo-
Autor(es): dc.creatorRovadoscki, Gregori-
Autor(es): dc.creatorMenezes, Bruna-
Autor(es): dc.creatorTagiariolli, Murilo-
Autor(es): dc.creatorTorrecilhas, Juliana-
Autor(es): dc.creatorLeonel, Júlia-
Autor(es): dc.creatorPereira, Guilherme-
Autor(es): dc.creatorCuri, Rogério-
Autor(es): dc.creatorMachado Neto, Otávio-
Autor(es): dc.creatorChardulo, Luis Artur-
Data de aceite: dc.date.accessioned2025-08-21T15:24:32Z-
Data de disponibilização: dc.date.available2025-08-21T15:24:32Z-
Data de envio: dc.date.issued2023-07-29-
Data de envio: dc.date.issued2023-07-29-
Data de envio: dc.date.issued2023-03-01-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.3390/foods12050930-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/248491-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/248491-
Descrição: dc.descriptionThis 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.-
Descrição: dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)-
Descrição: dc.descriptionAnimal Nutrition and Breeding Department School of Veterinary Medicine and Animal Science (FMVZ) São Paulo State University (UNESP), SP-
Descrição: dc.descriptionAnimal Science Department School of Agriculture and Veterinary Science (FCAV) São Paulo State University (UNESP), SP-
Descrição: dc.descriptionResearch and Development Department Brazil Beef Quality Ltd, SP-
Descrição: dc.descriptionAnimal Nutrition and Breeding Department School of Veterinary Medicine and Animal Science (FMVZ) São Paulo State University (UNESP), SP-
Descrição: dc.descriptionAnimal Science Department School of Agriculture and Veterinary Science (FCAV) São Paulo State University (UNESP), SP-
Descrição: dc.descriptionCAPES: 001-
Idioma: dc.languageen-
Relação: dc.relationFoods-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectbeef cattle-
Palavras-chave: dc.subjectsensory-
Palavras-chave: dc.subjectshear force-
Palavras-chave: dc.subjecttenderness-
Palavras-chave: dc.subjectzebu-
Título: dc.titleBos indicus Carcasses Suspended by the Pelvic Bone Require a Shorter Aging Time to Meet Consumer Expectations Regarding Meat Quality-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

Não existem arquivos associados a este item.