Carcass characteristics and sensorial evaluation of meat from Nellore steers and crossbred Angus vs. Nellore bulls

• Published in: Acta scientiarum. Animal sciences Vol. 39; no. 4; pp. 437 - 448
• Main Authors: Barcellos, Vinicius Cunha, Mottin, Camila, Passetti, Rodrigo Augusto Cortêz, Guerrero, Ana, Eiras, Carlos Emanuel, Prohmann, Paulo Emilio Fernandes, Vital, Ana Carolina Pelaes, Prado, Ivanor Nunes do
• Format: Journal Article
• Language: English
• Published: Maringa Editora da Universidade Estadual de Maringá - EDUEM 2017; Editora da Universidade Estadual de Maringá (Eduem)
• Subjects: Aging; Body weight; Brazil; Cattle; Conformation; consumer acceptability; Cooking; fattening system; Fatty acids; Flavor; genetic groups; Lipid peroxidation; Meat; meat quality; Oxidation; Pasture; Polyunsaturated fatty acids; Sensory evaluation; Sensory properties; sexual class; Thawing; VETERINARY SCIENCES; meat quality; Brasil; genetic groups; grupo genético; Brazil; sistema de acabamento; sexual class; consumer acceptability; fattening system; consumidor; qualidade da carne; classe sexual
• ISSN: 1806-2636; 1807-8672; 1807-8672
• DOI: 10.4025/actascianimsci.v39i4.36692

This study evaluated animal performance, carcass characteristics and meat quality of 36-month old Nellore steers finished in pastures (n = 10) and 20-month old Angus vs. Nellore bulls finished in feedlot (n = 10). Final body weight, carcass weight, characteristics, conformation and fat thickness, were higher (p < 0.001) for the Nellore steers than for Angus vs. Nellore bulls. Water losses during chilling (24 hours, 4oC) were lower (p < 0.05) for Nellore steers than for the Angus vs. Nellore bulls. Muscle percentage on the 6th rib was higher (p < 0.05) for the Nellore steers than for Angus vs. Nellore bulls; while bone percentage was lower (p < 0.05) for Nellore steers. After 7 and 14 days of ageing, the L* meat value was higher for the Nellore steers than for the Angus vs. Nellore bulls; the L* meat value was similar (p > 0.05) throughout the ageing period for the Angus vs. Nellore bulls, but higher in meat from the Nellore steers (p < 0.05). Genetic group had no effect (p > 0.05) on meat a* value (redness). Likewise, ageing time had no effect on a* in both genetic groups, and genetic group had no effect (p > 0.05) on meat b* value (yellowness). On the other hand, b* was increased after day 7 of ageing for the bulls from the two genetic groups. Thawing and cooking losses were lower for Nellore steers after day 7 of aging (p < 0.05). The meat of the Angus vs. Nellore bulls was more tender (p < 0.05) at all ageing times studied (1, 4, 7 and 14 days) than the meat of the Nellore steers. Genetic group had no effect (p > 0.05) on lipid oxidation; however, lipid oxidation increased after day7. Meat from Nellore steers contained a higher percentage of saturated fatty acids (SFA), a lower percentage of unsaturated (UFA) and monounsaturated fatty acids (MUFA) and a similar percentage of polyunsaturated fatty acids (PUFA) than the meat from Angus vs. Nellore bulls. Intramuscular fat from Nellore steers had a more favourable n-6:n-3 fatty acid ratio than that from Angus vs. Nellore bulls (4.37 vs. 11.45, respectively). Tenderness, flavour and overall acceptability were higher (p < 0.001) for meats of the Nellore steers, regardless of ageing time (1, 4, 7 and 14 days).