Publication
Classification of beef carcasses from Portugal using animal characteristics and pH/temperature decline descriptors
| dc.contributor.author | Cadavez, Vasco | |
| dc.contributor.author | Xavier, C. | |
| dc.contributor.author | Gonzales-Barron, Ursula | |
| dc.date.accessioned | 2018-02-19T10:00:00Z | |
| dc.date.accessioned | 2020-01-06T14:10:43Z | |
| dc.date.available | 2018-01-19T10:00:00Z | |
| dc.date.available | 2020-01-06T14:10:43Z | |
| dc.date.issued | 2019 | |
| dc.description.abstract | Previous research showed that meat of optimal tenderness is produced when rigor mortis temperature falls between 12−35 °C. This study aimed to classify beef carcasses quality according to the ideal window rule using pH/temperature decay descriptors and animal characteristics. Seventy-four Mirandesa breed and 52 Crossbreds, with an average age of 10.1 ± 2.32 months, were slaughtered at one abattoir located in the Northeast of Portugal. Carcass temperature and pH, logged during 24 h post-mortem, were modelled by exponential decay equations that estimated temperature (kT) and pH (kpH) decay rates. Additionally, other pH/temperature descriptors were estimated from the fitted models. From linear models adjusted to each descriptor, it was found that hot carcass weight, age, breed, gender, age class, fat cover, conformation and transport and lairage time had influence (P < 0.05) on pH and temperature decay rates. Thus, combining the variables kT and kpH, and selected animal/carcass characteristics as linear predictors, a system to classify quality of carcasses was developed. | |
| dc.description.sponsorship | The authors are grateful to the support from the’Associação de Criadores de Bovinos de Raça Mirandesa’ for kindly providing the meat samples and’Terra Fria Carnes' for putting their slaughterhouse facilities at our disposal during the experimental trials. | |
| dc.description.version | info:eu-repo/semantics/publishedVersion | en_EN |
| dc.identifier.citation | Cadavez, V. A.P.; Xavier, C.; Gonzales-Barron, U. (2019). Classification of beef carcasses from Portugal using animal characteristics and pH/temperature decline descriptors. Meat Science. ISSN 0309-1740. 153, p. 94-102 | en_EN |
| dc.identifier.doi | 10.1016/j.meatsci.2019.03.011 | en_EN |
| dc.identifier.issn | 0309-1740 | |
| dc.identifier.uri | http://hdl.handle.net/10198/20287 | |
| dc.language.iso | eng | |
| dc.peerreviewed | yes | en_EN |
| dc.subject | Beef | en_EN |
| dc.subject | Carcass | en_EN |
| dc.subject | Cold-shortening | en_EN |
| dc.subject | Tenderness | en_EN |
| dc.title | Classification of beef carcasses from Portugal using animal characteristics and pH/temperature decline descriptors | en_EN |
| dc.type | journal article | |
| dspace.entity.type | Publication | |
| person.familyName | Cadavez | |
| person.familyName | Gonzales-Barron | |
| person.givenName | Vasco | |
| person.givenName | Ursula | |
| person.identifier | R-000-HDG | |
| person.identifier.ciencia-id | 441B-01AB-A12E | |
| person.identifier.ciencia-id | 0813-C319-B62A | |
| person.identifier.orcid | 0000-0002-3077-7414 | |
| person.identifier.orcid | 0000-0002-8462-9775 | |
| person.identifier.rid | A-3958-2010 | |
| person.identifier.scopus-author-id | 9039121900 | |
| person.identifier.scopus-author-id | 9435483700 | |
| rcaap.rights | openAccess | en_EN |
| rcaap.type | article | en_EN |
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| relation.isAuthorOfPublication.latestForDiscovery | 57b410e9-f6b7-42ff-ab3d-b526278715eb |