Advisor(s)
Abstract(s)
Reducing slaughter age can improve meat quality and reduce costs, while an ageing process can result in more standardized
products. Thus, the objective of this paper was to measure the physicochemical characteristics of dry aged meat from younger
Nellore bulls slaughtered at different body weights. Twenty-four Longissimus thoracis from young bulls (14 months of age)
finished in a feedlot at body weights of 350, 400 and 450 kg were used. Fromeach group (N = 8), samples were divided into three
portions for 0, 14 and 28 days of dry ageing. After the samples reached their dry aged period weight, pH and colour were
measured. Next, water losses, shear force, the chemical composition and the fatty acids profile of the meat were measured.
Reducing slaughter weight (350 kg) of young bulls did not affect meat tenderness but increased saturated fatty acids contents at
day 1 of dry ageing. During the dry ageing process, drip loss increased, but thawing losses were reduced. Colour parameter was
reduced by dry ageing and meat becomes darker, but meat tenderness was increased. Dry ageing increased the ash content. Dry
ageing increased saturated fatty acid and reduced the monounsaturated and saturated fatty acid ratio (MUFA/SFA), but did not
change the polyunsaturated fatty acids. Nellore young bulls (14 months) can be slaughtered with 400 or 450 kg without
compromising physicochemical characteristics, while dry ageing improved meat tenderness but increased saturated fatty acids
and changed meat colour.
Description
Keywords
Colour Meat quality Tenderness Zebu
Pedagogical Context
Citation
Passetti, Rodrigo Augusto Cortêz; do Prado, Ivanor Nunes; de Assis Fonseca de Macedo, Francisco; Teixeira, Alfredo Jorge Costa; Cardoso, Claudia Andréa Lima; de Arruda Santos, Gladston Rafael; Santos, Camilo Azevedo (2019). Physicochemical characteristics of dry aged beef from younger Nellore bulls slaughtered at different body weights. Tropical Animal Health and Production. ISSN 0049-4747. 51, p. 2635-2640