<b>Carcass characteristics and sensorial evaluation of meat from Nellore steers and crossbred Angus vs. Nellore bulls

Vinicius Cunha Barcellos; Camila Mottin; Rodrigo Augusto Cortêz Passetti; Ana Guerrero; Carlos Emanuel Eiras; Paulo Emilio Fernandes Prohmann; Ana Carolina Pelaes Vital; Ivanor Nunes do Prado

doi:10.4025/actascianimsci.v39i4.36692

Vinicius Cunha Barcellos Universidade Estadual de Maringá
Camila Mottin Universidade Estadual de Maringá
Rodrigo Augusto Cortêz Passetti Universidade Estadual de Maringá
Ana Guerrero Universidad de Zaragoza
Carlos Emanuel Eiras Centro Universitário AGES
Paulo Emilio Fernandes Prohmann Maria Macia Cooperativa
Ana Carolina Pelaes Vital Universidade Estadual de Maringá
Ivanor Nunes do Prado Universidade Estadual de Maringá

DOI: https://doi.org/10.4025/actascianimsci.v39i4.36692

Keywords: Brazil, consumer acceptability, fattening system, genetic groups, meat quality, sexual class.

Abstract

This study evaluated animal performance, carcass characteristics and meat quality of 36-month old Nellore steers finished in pastures (n = 10) and 20-month old Angus vs. Nellore bulls finished in feedlot (n = 10). Final body weight, carcass weight, characteristics, conformation and fat thickness, were higher (p < 0.001) for the Nellore steers than for Angus vs. Nellore bulls. Water losses during chilling (24 hours, 4^oC) were lower (p < 0.05) for Nellore steers than for the Angus vs. Nellore bulls. Muscle percentage on the 6^th rib was higher (p < 0.05) for the Nellore steers than for Angus vs. Nellore bulls; while bone percentage was lower (p < 0.05) for Nellore steers. After 7 and 14 days of ageing, the L* meat value was higher for the Nellore steers than for the Angus vs. Nellore bulls; the L* meat value was similar (p > 0.05) throughout the ageing period for the Angus vs. Nellore bulls, but higher in meat from the Nellore steers (p < 0.05). Genetic group had no effect (p > 0.05) on meat a* value (redness). Likewise, ageing time had no effect on a* in both genetic groups, and genetic group had no effect (p > 0.05) on meat b* value (yellowness). On the other hand, b* was increased after day 7 of ageing for the bulls from the two genetic groups. Thawing and cooking losses were lower for Nellore steers after day 7 of aging (p < 0.05). The meat of the Angus vs. Nellore bulls was more tender (p < 0.05) at all ageing times studied (1, 4, 7 and 14 days) than the meat of the Nellore steers. Genetic group had no effect (p > 0.05) on lipid oxidation; however, lipid oxidation increased after day7. Meat from Nellore steers contained a higher percentage of saturated fatty acids (SFA), a lower percentage of unsaturated (UFA) and monounsaturated fatty acids (MUFA) and a similar percentage of polyunsaturated fatty acids (PUFA) than the meat from Angus vs. Nellore bulls. Intramuscular fat from Nellore steers had a more favourable n-6:n-3 fatty acid ratio than that from Angus vs. Nellore bulls (4.37 vs. 11.45, respectively). Tenderness, flavour and overall acceptability were higher (p < 0.001) for meats of the Nellore steers, regardless of ageing time (1, 4, 7 and 14 days).

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