Meat quality of Charolais steers slaughtered with different weights

Ciência Rural

Müller, Lauro³  Restle, João³  Vaz, Fabiano Nunes²  Keplin, Luis Antonio da Silveira¹ 

[1] Universidade Federal de Santa Maria (UFSM);Universidade Federal de Santa Maria (UFSM), Santa Maria

关键词: Charolais;    marbling;    meat;    slaughter weight;    tenderness;   

DOI  :  10.1590/S0103-84781996000300021

学科分类：农业科学（综合）

来源: Universidade Federal de Santa Maria * Centro de Ciencias Rurais

【 摘 要 】

Meat quality of eighteen Charolais steers, 30 months old, feedlot finished with different slaughter weights: T1 = 421 kg; T2 = 461 kg; and T3 = 495kg was evaluated. Meat marbling, color and texture did not differ among treatments. T1 meat showed higher thawing losses (8.1%) than T2 and T3 meat (4.8 and 5.1%, respectively), while cooking losses were higher in T2 meat than for T3. No statistical difference was observed among treatments for meat tenderness (panel or WB-Shear). Meat of higher slaughter weight steers was juicier and had better flavor.

【 授权许可】

CC BY-NC