Influence of dental carcass maturity on carcass traits and meat quality of Nellore bulls |
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| Authors: | Duarte M S Paulino P V R Fonseca M A Diniz L L Cavali J Serão N V L Gomide L A M Reis S F Cox R B |
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| Affiliation: | 1. Departamento de Zootecnia da Universidade Federal de Viçosa (UFV). Campus Universitário, CEP: 36570–000, Viçosa, MG, Brazil;2. Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa (UFV). Campus Universitário, CEP: 36570–000, Viçosa, MG, Brazil;3. Department of Animal Science, University of Minnesota, St. Paul, MN 55108–6118, USA |
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| Abstract: | Carcasses of sixty-three Nellore bulls slaughtered at a commercial beef plant were randomly selected by dental classification (2, 4, 6 or 8 permanent incisors) in order to evaluate the influence of dental maturity on carcass traits and meat quality. Carcasses with 8 permanent incisors (p.i.) had greatest values (P<0.05) of carcass weight and longissimus area. Carcasses with 4 and 6 p.i. presented similar values of rib fat thickness being greater (P<0.05) than the other groups. Carcasses with 6 and 8 p.i. presented greater (P<0.05) values of shear force than the other groups. Conversely, carcasses with 2 and 4 p.i. displayed greater (P<0.05) myofibrillar fragmentation index and collagen solubility. Greatest values of thawing loss were observed in carcasses with 2 p.i. (P<0.05) while carcasses with 8 p.i. presented greatest values (P<0.05) of drip loss. Regarding longissimus color, carcasses with 8 p.i presented greatest value (P<0.05) of b*. Data suggests that dental maturity influences carcass traits and meat quality of Nellore bulls. |
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| Keywords: | Beef cattle Collagen Dentition Pre-slaughter Tenderness |
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