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Abstract
In Argentina, beef cattle prices decrease as slaughter weight increases regardless of animal age or carcass maturity, and this decrease is significantly greater in heifers (15%) than in steers (5%). The objectives of the present study were to (1) determine whether shear force and tenderness differ between heifers of different slaughter weight, and between heifers, steers and cull cows of similar slaughter weight; (2) evaluate whether such differences, if [ver mas...]
dc.contributor.authorLucero Borja, Jorge Omar
dc.contributor.authorPouzo, Laura Beatriz
dc.contributor.authorde la Torre, M.S.
dc.contributor.authorLangman, Leandro Ezequiel
dc.contributor.authorCarduza, Fernando Jose
dc.contributor.authorCorva, Pablo Marcelo
dc.contributor.authorSantini, Francisco Jose
dc.contributor.authorPavan, Enrique
dc.date.accessioned2019-04-05T13:04:16Z
dc.date.available2019-04-05T13:04:16Z
dc.date.issued2014-05
dc.identifier.issn1871-1413
dc.identifier.otherhttps://doi.org/10.1016/j.livsci.2014.02.003
dc.identifier.urihttps://www.sciencedirect.com/science/article/pii/S1871141314000900
dc.identifier.urihttp://hdl.handle.net/20.500.12123/4826
dc.description.abstractIn Argentina, beef cattle prices decrease as slaughter weight increases regardless of animal age or carcass maturity, and this decrease is significantly greater in heifers (15%) than in steers (5%). The objectives of the present study were to (1) determine whether shear force and tenderness differ between heifers of different slaughter weight, and between heifers, steers and cull cows of similar slaughter weight; (2) evaluate whether such differences, if any, could be overcome by extending beef aging period; and (3) understand the main causes of such differences in beef shear force and tenderness. Meat from heavy heifers (H-HEIFER, 381–420 kg BW) was compared to meat from light heifers (L-HEIFER, 300–340 kg BW), steers (STEER, 391–450 kg BW) or cull cows of similar weight (COW). At slaughter, carcass characteristics were determined and Longissimus thoracis (LM) and Gluteus medius (GM) muscle samples collected for shear force determination. Total and insoluble collagen, sarcomere length and intact troponin-T content, and sensory panel scores, were evaluated for LM. Aging effect was evaluated for shear force and sensory panel scores. Irrespective of muscle or aging period, increasing heifer slaughter weight did not impact negatively on beef shear force or tenderness levels; heifers and steers of similar slaughter weight had similar beef shear force and tenderness levels; whereas heifer beef was more tender (P<0.05) than that from cow of similar slaughter weight. Tenderness differences were not overcome by extending the aging period. Based on a principal component analysis, shear force and tenderness differences appear to be associated to the variation in chilling rate and sarcomere length.eng
dc.formatapplication/pdfes_AR
dc.language.isoenges_AR
dc.publisherElsevieres_AR
dc.rightsinfo:eu-repo/semantics/restrictedAccesses_AR
dc.sourceLivestock Science 163 : 140-149 (May 2014)es_AR
dc.subjectGanado Bovinoes_AR
dc.subjectCattleeng
dc.subjectGanado de Carnees_AR
dc.subjectBeef Cattleeng
dc.subjectPeso de la Canales_AR
dc.subjectSlaughter Weighteng
dc.subjectTernuraes_AR
dc.subjectTendernesseng
dc.subjectEnvejecimientoes_AR
dc.subjectAgingeng
dc.subjectCalidades_AR
dc.subjectQualityeng
dc.subject.otherTernezaes_AR
dc.titleSlaughter weight, sex and age effects on beef shear force and tendernesses_AR
dc.typeinfo:ar-repo/semantics/artículoes_AR
dc.typeinfo:eu-repo/semantics/articlees_AR
dc.typeinfo:eu-repo/semantics/publishedVersiones_AR
dc.description.origenEEA Balcarcees_AR
dc.description.filFil: Lucero Borja, Jorge Omar. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce; Argentinaes_AR
dc.description.filFil: Pouzo, Laura Beatriz. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.es_AR
dc.description.filFil: de la Torre, M.S. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas; Argentinaes_AR
dc.description.filFil: Langman, Leandro Ezequiel. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentinaes_AR
dc.description.filFil: Carduza, Fernando José. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentinaes_AR
dc.description.filFil: Corva, Pablo Marcelo. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce; Argentinaes_AR
dc.description.filFil: Santini, Francisco Jose. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias; Argentina. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce; Argentinaes_AR
dc.description.filFil: Pavan, Enrique. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias; Argentina.es_AR
dc.subtypecientifico


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