Effect of the genetic group, production system and sex on the meat quality and sensory traits of beef from crossbred animals

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dc.contributor.authorNassu, R. T.
dc.contributor.authorTullio, R. R.
dc.contributor.authorBerndt, A.
dc.contributor.authorFrancisco, V. C. [UNESP]
dc.contributor.authorDiesel, T. A.
dc.contributor.authorAlencar, M. M.
dc.contributor.institutionEmpresa Brasileira de Pesquisa Agropecuária (EMBRAPA)
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionUniversidade do Estado de Santa Catarina – UDESC
dc.date.accessioned2018-12-11T16:47:47Z
dc.date.available2018-12-11T16:47:47Z
dc.date.issued2017-08-01
dc.description.abstractThe crossbreeding of two or more breeds from the Bos taurus and Bos indicus species is an alternative for obtaining high-quality meat from animals adapted to tropical climates. Quality and sensory attributes of beef, mainly its tenderness and flavour, are very important with regard to the consumer’s point of view. This study aimed to evaluate the physico-chemical and sensory characteristics of crossbred young bulls and heifers, the offspring of Angus or Limousin bulls and 1/2 Angus + 1/2 Nellore or 1/2 Simental + 1/2 Nellore cows that were finished on feedlot or pasture. Meat quality traits (pH, colour, cooking loss, water holding capacity and shear force) and sensory parameters (characteristic beef aroma/flavour intensity, strange aroma/flavour intensity, tenderness and juiciness descriptive attributes, flavour, texture (tenderness) and overall acceptance) were evaluated. The genetic group had an effect on the beef pH, but it was not as relevant as the effect of the combination between the production system and the sex or genetic group, which affected many of the quality and sensory traits.en
dc.description.affiliationEmbrapa Pecuária Sudeste, Rodovia Washington Luiz, km 234, P.O. box 339
dc.description.affiliationFaculdade de Ciências Farmacêuticas (FCFAr) Universidade Estadual Paulista (UNESP)
dc.description.affiliationDepartamento de Zootecnia Universidade do Estado de Santa Catarina – UDESC
dc.description.affiliationUnespFaculdade de Ciências Farmacêuticas (FCFAr) Universidade Estadual Paulista (UNESP)
dc.description.sponsorshipConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.description.sponsorshipIdCNPq: 472344/2012-9
dc.format.extent1289-1294
dc.identifierhttp://dx.doi.org/10.1007/s11250-017-1327-3
dc.identifier.citationTropical Animal Health and Production, v. 49, n. 6, p. 1289-1294, 2017.
dc.identifier.doi10.1007/s11250-017-1327-3
dc.identifier.file2-s2.0-85020671521.pdf
dc.identifier.issn1573-7438
dc.identifier.issn0049-4747
dc.identifier.scopus2-s2.0-85020671521
dc.identifier.urihttp://hdl.handle.net/11449/169833
dc.language.isoeng
dc.relation.ispartofTropical Animal Health and Production
dc.relation.ispartofsjr0,511
dc.relation.ispartofsjr0,511
dc.rights.accessRightsAcesso aberto
dc.sourceScopus
dc.subjectAcceptance
dc.subjectBos indicus
dc.subjectBos taurus
dc.subjectDescriptive analysis
dc.subjectFlavour
dc.subjectTenderness
dc.titleEffect of the genetic group, production system and sex on the meat quality and sensory traits of beef from crossbred animalsen
dc.typeArtigo

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