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

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dc.contributor.authorBaldassini, Welder [UNESP]
dc.contributor.authorCoutinho, Marcelo
dc.contributor.authorRovadoscki, Gregori
dc.contributor.authorMenezes, Bruna
dc.contributor.authorTagiariolli, Murilo [UNESP]
dc.contributor.authorTorrecilhas, Juliana [UNESP]
dc.contributor.authorLeonel, Júlia [UNESP]
dc.contributor.authorPereira, Guilherme [UNESP]
dc.contributor.authorCuri, Rogério [UNESP]
dc.contributor.authorMachado Neto, Otávio [UNESP]
dc.contributor.authorChardulo, Luis Artur [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)
dc.contributor.institutionBrazil Beef Quality Ltd
dc.date.accessioned2023-07-29T13:45:29Z
dc.date.available2023-07-29T13:45:29Z
dc.date.issued2023-03-01
dc.description.abstractThis 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.en
dc.description.affiliationAnimal Nutrition and Breeding Department School of Veterinary Medicine and Animal Science (FMVZ) São Paulo State University (UNESP), SP
dc.description.affiliationAnimal Science Department School of Agriculture and Veterinary Science (FCAV) São Paulo State University (UNESP), SP
dc.description.affiliationResearch and Development Department Brazil Beef Quality Ltd, SP
dc.description.affiliationUnespAnimal Nutrition and Breeding Department School of Veterinary Medicine and Animal Science (FMVZ) São Paulo State University (UNESP), SP
dc.description.affiliationUnespAnimal Science Department School of Agriculture and Veterinary Science (FCAV) São Paulo State University (UNESP), SP
dc.description.sponsorshipCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.description.sponsorshipIdCAPES: 001
dc.identifierhttp://dx.doi.org/10.3390/foods12050930
dc.identifier.citationFoods, v. 12, n. 5, 2023.
dc.identifier.doi10.3390/foods12050930
dc.identifier.issn2304-8158
dc.identifier.scopus2-s2.0-85149751322
dc.identifier.urihttp://hdl.handle.net/11449/248491
dc.language.isoeng
dc.relation.ispartofFoods
dc.sourceScopus
dc.subjectbeef cattle
dc.subjectsensory
dc.subjectshear force
dc.subjecttenderness
dc.subjectzebu
dc.titleBos indicus Carcasses Suspended by the Pelvic Bone Require a Shorter Aging Time to Meet Consumer Expectations Regarding Meat Qualityen
dc.typeArtigo
unesp.author.orcid0000-0003-0840-2082[1]
unesp.author.orcid0000-0001-6527-8124[4]
unesp.author.orcid0000-0002-0400-0142[8]
unesp.author.orcid0000-0002-4449-7771[10]
unesp.author.orcid0000-0003-2656-1562[11]
unesp.departmentZootecnia - FCAVpt

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Artigos - Melhoramento e Nutrição Animal - FMVZ
Jaboticabal - FCAV - Faculdade de Ciências Agrárias e Veterinárias