Influence of dental carcass maturity on carcass traits and meat quality of Nellore bulls

M. S. Duarte, P. V.R. Paulino, M. A. Fonseca, L. L. Diniz, J. Cavali, N. V.L. Serão, L. A.M. Gomide, S. F. Reis, R. B. Cox

Research output: Contribution to journalArticlepeer-review

26 Scopus citations

Abstract

Carcasses of sixty-three Nellore bulls slaughtered at a commercial beef plant were randomly selected by dental classification (2, 4, 6 or 8 permanent incisors) in order to evaluate the influence of dental maturity on carcass traits and meat quality. Carcasses with 8 permanent incisors (p.i.) had greatest values (P < 0.05) of carcass weight and longissimus area. Carcasses with 4 and 6 p.i. presented similar values of rib fat thickness being greater (P < 0.05) than the other groups. Carcasses with 6 and 8 p.i. presented greater (P < 0.05) values of shear force than the other groups. Conversely, carcasses with 2 and 4 p.i. displayed greater (P < 0.05) myofibrillar fragmentation index and collagen solubility. Greatest values of thawing loss were observed in carcasses with 2 p.i. (P < 0.05) while carcasses with 8 p.i. presented greatest values (P < 0.05) of drip loss. Regarding longissimus color, carcasses with 8 p.i presented greatest value (P < 0.05) of b*. Data suggests that dental maturity influences carcass traits and meat quality of Nellore bulls.

Original languageEnglish (US)
Pages (from-to)441-446
Number of pages6
JournalMeat Science
Volume88
Issue number3
DOIs
StatePublished - Jul 2011

Bibliographical note

Funding Information:
We thank Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq, Brazil) , Fundação de Apoio à Pesquisa de Minas Gerais (FAPEMIG, Brazil) and Coordenação de Aperfeiçoamento de Ensino Superior (CAPES, Brazil) for the financial support.

Copyright:
Copyright 2011 Elsevier B.V., All rights reserved.

Keywords

  • Beef cattle
  • Collagen
  • Dentition
  • Pre-slaughter
  • Tenderness

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