Influence of breed on beef and intramuscular fat quality from nellore (Bos indicus) and wagyu (Bos taurus) crossbreed cattle

Abstract

In the meat market, there are different types of meat cuts, from different breed cattle, that reflect on the beefs purchase values. Thus, the aim of this study was to evaluate the differences between the quality of beef and intramuscular fat from Nellore and Wagyu cattle, and verify their capacity of add value to the beefs in the market. Three animals from Nellore and three from Wagyu were slaughtered, and the pieces of sirloin steak (M. longissimus thoracis) and chuck steak (M. trapezius Pars cervicalis) were collected. The beefs were evaluated as to nutritional composition, color, losses by cooking, and shear force. The fats were extracted by cold extraction with petroleum ether and analyzed as to cholesterol level and fatty acid composition. Wagyu sirloin and chuck steaks showed higher fat content and marbling, factors that reflected on its softness, especially the chuck steak of this breed, which proved to be tender, although it is considered a stiffer cut. As a conclusion, the softness of the Wagyu beefs and their high amount of intramuscular fat improve quality and add value to these products, making them gourmet foods destined to a specific target audience.