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

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dc.contributor.authorDias, L. S. [UNESP]
dc.contributor.authorHadlich, J. C. [UNESP]
dc.contributor.authorLuzia, D. M. M.
dc.contributor.authorJorge, N. [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionUniversidade Estadual de Maringá (UEM)
dc.date.accessioned2018-11-26T17:44:49Z
dc.date.available2018-11-26T17:44:49Z
dc.date.issued2016-01-01
dc.description.abstractIn 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. (c) All Rights Reserveden
dc.description.affiliationSao Paulo State Univ UNESP, Dept Food Engn & Technol, Cristovao Colombo St 2265, BR-054000 Sao Jose Do Rio Preto, SP, Brazil
dc.description.affiliationSao Paulo State Univ UNESP, Dept Anim Breeding & Nutr, BR-18618970 Botucatu, SP, Brazil
dc.description.affiliationBairro Univ, Minas Gerais State Univ UEMG, Dept Exact & Earth Sci, Prof Marcos Palmerio Ave 1001, BR-38200000 Frutal, MG, Brazil
dc.description.affiliationUnespSao Paulo State Univ UNESP, Dept Food Engn & Technol, Cristovao Colombo St 2265, BR-054000 Sao Jose Do Rio Preto, SP, Brazil
dc.description.affiliationUnespSao Paulo State Univ UNESP, Dept Anim Breeding & Nutr, BR-18618970 Botucatu, SP, Brazil
dc.format.extent1523-1530
dc.identifier.citationInternational Food Research Journal. Selangor: Univ Putra Malaysia Press, v. 23, n. 4, p. 1523-1530, 2016.
dc.identifier.issn1985-4668
dc.identifier.urihttp://hdl.handle.net/11449/163751
dc.identifier.wosWOS:000423032300024
dc.language.isoeng
dc.publisherUniv Putra Malaysia Press
dc.relation.ispartofInternational Food Research Journal
dc.relation.ispartofsjr0,296
dc.rights.accessRightsAcesso restrito
dc.sourceWeb of Science
dc.subjectBeef products
dc.subjectAnimal fats
dc.subjectFatty acids
dc.subjectPhysical properties
dc.subjectCholesterol
dc.titleInfluence of breed on beef and intramuscular fat quality from nellore (Bos indicus) and wagyu (Bos taurus) crossbreed cattleen
dc.typeArtigo
dcterms.rightsHolderUniv Putra Malaysia Press

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Artigos - Engenharia e Tecnologia de Alimentos - IBILCE
Artigos - Melhoramento e Nutrição Animal - FMVZ