Meat quality from buffaloes finished in feedlot and slaughtered in different weights

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Francisco, C. L. [UNESP]
Jorge, A. M. [UNESP]
Andrighetto, C. [UNESP]
Pinheiro, R. S.B. [UNESP]
Surge, C. A. [UNESP]
Tavares, S. A. [UNESP]
Andrade, C. M. [UNESP]
Santos Silva, T. L. [UNESP]
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This research was carried out to evaluate the effect of the slaughter weight of twenty eight non castrated Mediterranean buffaloes finished in feedlot on qualitative meat traits. The animals were divided randomly in four stable with 300m2 each, resulting in four treatments according of slaughter weight: 450, 480, 510 and 540 kg live weight. The slaughter occurred in commercial slaughterhouse. After the carcass cooling (24 h), was realized the color analysis through the subjective method in Longissimus dorsi muscle. Sample of the same muscle was collected for the shear force analysis and marbling. The experimental design was completely randomized. Significant differences (P<.05) was found among the treatments for variable color (P=0.019) and shear force (P=0.002). The averages of the treatments were: 3.47; 3.79 kgf; 2.27, for color meat, shear force and marbling, respectively, representing cherry red coloration, tender and with almost scarce marbling meat. Significant positive correlation (P<.05) was verified among treatments and shear force, as well as of the treatment with the marbling meat, that is, the animals with bigger slaughter weight was presented bigger cut resistance meat and greater marbling degree. The slaughter weight influenced with some qualitative traits of the buffalo meat however, this fact does not represent a impediment for consumption becoming is one more alternative for the consumer who search quality food.
Color, Marbling, Shear force
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Revista Veterinaria, v. 21, n. SUPPL.1, p. 517-519, 2010.