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Baldassini W, Coutinho M, Rovadoscki G, Menezes B, Tagiariolli M, Torrecilhas J, Leonel J, Pereira G, Curi R, Machado Neto O, Chardulo LA. Bos indicus Carcasses Suspended by the Pelvic Bone Require a Shorter Aging Time to Meet Consumer Expectations Regarding Meat Quality. Foods 2023; 12:foods12050930. [PMID: 36900447 PMCID: PMC10000897 DOI: 10.3390/foods12050930] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2022] [Revised: 01/12/2023] [Accepted: 02/07/2023] [Indexed: 02/25/2023] Open
Abstract
This study evaluated the effects of hanging the carcass by the Achilles tendon (AS) versus pelvic suspension (PS) on meat quality traits. Bos indicus carcasses of two distinct biological types/sex categories comprised 10 young Brangus heifers and 10 Nellore bulls which were finished in a feedlot. Half-carcasses of each biological type/sex category were randomly hung using Achilles suspension (n = 20, AS) or pelvic suspension (n = 20, PS) for 48 h. At boning, longissimus samples were collected for evaluation by untrained consumers for tenderness, liking of flavor, juiciness and overall acceptability, after aging for 5 or 15 days. Objective samples were also tested for shear force (SF), Minolta meat colour, ultimate pH, cooking loss (CL) and purge loss (PL). There was a positive effect (p < 0.01) of PS on the sensory tenderness of Nellore bulls and Brangus heifers aged for 5 days compared to the AS method. At 15 days of aging, difference in sensory tenderness was observed (p < 0.05) in either group. Additionally, an interaction occurred between the suspension method and the aging of Nellore beef (p < 0.05) on liking of flavor, juiciness and overall acceptance, while the same effects were not observed for Brangus beef (p > 0.05). Nellore carcasses submitted to PS tended (p = 0.06) to produce more tender meat than those submitted to AS (SF = 44.62 ± 6.96 vs. 50.41 ± 8.04 N), and lower CL (p < 0.05) were found (27.7 vs. 30.9%). Carcass-suspension methods did not influence meat color, pH or PL in either group (p > 0.05). The PS contributes to improve the quality of Bos indicus bulls loins; in addition, this method allows a reduction in the aging time from 15 to 5 days, and it can be used to supply meat consumer markets which accept a certain level of eating quality.
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Affiliation(s)
- Welder Baldassini
- Animal Nutrition and Breeding Department, School of Veterinary Medicine and Animal Science (FMVZ), São Paulo State University (UNESP), Botucatu 18610-034, SP, Brazil
- Animal Science Department, School of Agriculture and Veterinary Science (FCAV), São Paulo State University (UNESP), Jaboticabal 14884-900, SP, Brazil
- Correspondence:
| | - Marcelo Coutinho
- Research and Development Department, Brazil Beef Quality Ltd., Piracicaba 13415-000, SP, Brazil
| | - Gregori Rovadoscki
- Research and Development Department, Brazil Beef Quality Ltd., Piracicaba 13415-000, SP, Brazil
| | - Bruna Menezes
- Research and Development Department, Brazil Beef Quality Ltd., Piracicaba 13415-000, SP, Brazil
| | - Murilo Tagiariolli
- Animal Science Department, School of Agriculture and Veterinary Science (FCAV), São Paulo State University (UNESP), Jaboticabal 14884-900, SP, Brazil
| | - Juliana Torrecilhas
- Animal Science Department, School of Agriculture and Veterinary Science (FCAV), São Paulo State University (UNESP), Jaboticabal 14884-900, SP, Brazil
| | - Júlia Leonel
- Animal Nutrition and Breeding Department, School of Veterinary Medicine and Animal Science (FMVZ), São Paulo State University (UNESP), Botucatu 18610-034, SP, Brazil
| | - Guilherme Pereira
- Animal Nutrition and Breeding Department, School of Veterinary Medicine and Animal Science (FMVZ), São Paulo State University (UNESP), Botucatu 18610-034, SP, Brazil
- Animal Science Department, School of Agriculture and Veterinary Science (FCAV), São Paulo State University (UNESP), Jaboticabal 14884-900, SP, Brazil
| | - Rogério Curi
- Animal Nutrition and Breeding Department, School of Veterinary Medicine and Animal Science (FMVZ), São Paulo State University (UNESP), Botucatu 18610-034, SP, Brazil
- Animal Science Department, School of Agriculture and Veterinary Science (FCAV), São Paulo State University (UNESP), Jaboticabal 14884-900, SP, Brazil
| | - Otávio Machado Neto
- Animal Nutrition and Breeding Department, School of Veterinary Medicine and Animal Science (FMVZ), São Paulo State University (UNESP), Botucatu 18610-034, SP, Brazil
- Animal Science Department, School of Agriculture and Veterinary Science (FCAV), São Paulo State University (UNESP), Jaboticabal 14884-900, SP, Brazil
| | - Luis Artur Chardulo
- Animal Nutrition and Breeding Department, School of Veterinary Medicine and Animal Science (FMVZ), São Paulo State University (UNESP), Botucatu 18610-034, SP, Brazil
- Animal Science Department, School of Agriculture and Veterinary Science (FCAV), São Paulo State University (UNESP), Jaboticabal 14884-900, SP, Brazil
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Nian Y, Allen P, Harrison SM, Kerry JP. Effect of castration and carcass suspension method on the quality and fatty acid profile of beef from male dairy cattle. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:4339-4350. [PMID: 29430648 DOI: 10.1002/jsfa.8960] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/09/2017] [Revised: 11/21/2017] [Accepted: 02/07/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND The use of bulls rather than steers for beef production offers some considerable advantages; however, the eating quality of bull beef is an issue of marketing concern. This study assessed the physicochemical characteristics of young Holstein-Friesian (HF) bull and steer beef. Steer carcasses were suspended by the Achilles tendon (AS) and by pelvic suspension (PS). RESULTS HF steer beef had higher redness, yellowness and chroma values, whereas bulls had higher ultimate pH and darker muscle. Warner-Bratzler shear force, cook loss at different ageing times, moisture, and insoluble and total collagen were higher for HF bull beef, whereas intramuscular fat, soluble collagen and collagen solubility were higher for steer beef. HF steer beef had a higher proportion of saturated fatty acids (SFA) and monounsaturated fatty acids (MUFA), whereas bull beef had higher proportions of polyunsaturated fatty acids (PUFA), PUFA/SFA and n-6/n-3 PUFA ratios. In comparison to AS, PS increased redness and chroma after 24 h blooming; PS improved tenderness up to 7 days of ageing and accelerated the ageing process. CONCLUSION For young dairy cattle, steer beef would likely have superior eating quality but a relatively less favourable nutritional fatty acid profile to bull beef. Suspension method affected the tenderness and colour intensity of dairy steer beef at different ageing times. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Yingqun Nian
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
- Department of Food Quality and Sensory Science, Teagasc Food Research Centre, Ashtown, Ireland
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Paul Allen
- Department of Food Quality and Sensory Science, Teagasc Food Research Centre, Ashtown, Ireland
| | - Sabine M Harrison
- School of Agriculture and Food Science, University College Dublin, Ireland
| | - Joseph P Kerry
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
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Losada-Espinosa N, Villarroel M, María GA, Miranda-de la Lama GC. Pre-slaughter cattle welfare indicators for use in commercial abattoirs with voluntary monitoring systems: A systematic review. Meat Sci 2017; 138:34-48. [PMID: 29291504 DOI: 10.1016/j.meatsci.2017.12.004] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2017] [Revised: 10/29/2017] [Accepted: 12/07/2017] [Indexed: 10/18/2022]
Abstract
Animal welfare has become an important subject of public, economic and political concern, leading to the need to validate indicators that are feasible to use at abattoirs. A systematic review was carried out, which identified 72 cattle welfare indicators (CWI) that were classified into four categories (physiological, morphometric, behavioral and meat quality). Their validity and feasibility for use in abattoirs were evaluated as potential measures of cattle welfare during transportation to the abattoir and at the abattoir itself. Several highly valid indicators were identified that are useful to assess welfare at abattoirs, including body condition score, human-animal interactions, vocalizations, falling, carcass bruising, and meat pH. In addition, some intermediate valid indicators are useful and should be investigated further. Information along the food chain could be used systematically to provide a basis for a more-risk-based meat inspection. An integrated system based on the use of key indicators defined for each inspection step with the setting of alarm thresholds could be implemented.
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Affiliation(s)
- Natyieli Losada-Espinosa
- Graduate Program in Sciences of Animal Health and Production, Faculty of Veterinary Medicine, National Autonomous University of Mexico, UNAM, Mexico
| | - Morris Villarroel
- Department of Animal Science, E.T.S.I.A. Polytechnic University of Madrid, Madrid, Spain
| | - Gustavo A María
- Department of Animal Production & Food Science, AgriFood Institute of Aragon (IA2), University of Zaragoza, Zaragoza, Spain
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Cui B, Zhang Y, Wang F, Jamali MA, Wei L, Peng Z. Technical note: The effect of carcass deboning technique on the meat quality of cattle. J Anim Sci 2016; 94:4427-4433. [PMID: 27898874 DOI: 10.2527/jas.2016-0550] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
The objective of this study was to evaluate the effects of the suspended carcass deboning technique on the meat attributes of electrically stimulated cattle ( = 10). A carcass deboning technique that removes the main bones without breakdown of the entire carcass was applied to suspended sides soon after slaughter. After 3 d of aging at 4°C, the shear force of the rectus femoris, longissimus lumborum, and supraspinatus muscles of the suspended carcass deboning technique was reduced by 27%, 29%, and 23% ( < 0.05), respectively. The carcass deboning technique increased the sarcomere length by 14%, 10%, and 16% ( < 0.05), and the myofibril fragmentation index was increased by 10%, 5%, and 13% ( < 0.05), respectively, for the same 3 muscles. There was no difference in the pH, color, or cooking loss between the treatment and the control ( > 0.05). The carcass deboning technique could be a viable approach to improve beef tenderness with a relatively short aging duration.
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