69775 20190709135556.0 doi 10.4025/actascianimsci.v39i4.36692 sideral 104888 ART-2017-104888 eng Barcellos, V.C. Carcass characteristics and sensorial evaluation of meat from Nellore steers and crossbred angus vs. Nellore bulls [Características de carcaça e avaliação sensorial da carne de novilhos Nelore e touros cruzados Angus vs. Nelore] 2017 Access copy available to the general public Unrestricted This study evaluated animal performance, carcass characteristics and meat quality of 36- month old Nellore steers finished in pastures (n = 10) and 20-month old Angus vs. Nellore bulls finished in feedlot (n = 10). Final body weight, carcass weight, characteristics, conformation and fat thickness, were higher (p < 0.001) for the Nellore steers than for Angus vs. Nellore bulls. Water losses during chilling (24 hours, 4oC) were lower (p < 0.05) for Nellore steers than for the Angus vs. Nellore bulls. Muscle percentage on the 6th rib was higher (p < 0.05) for the Nellore steers than for Angus vs. Nellore bulls; while bone percentage was lower (p < 0.05) for Nellore steers. After 7 and 14 days of ageing, the L* meat value was higher for the Nellore steers than for the Angus vs. Nellore bulls; the L* meat value was similar (p > 0.05) throughout the ageing period for the Angus vs. Nellore bulls, but higher in meat from the Nellore steers (p < 0.05). Genetic group had no effect (p > 0.05) on meat a* value (redness). Likewise, ageing time had no effect on a* in both genetic groups, and genetic group had no effect (p > 0.05) on meat b* value (yellowness). On the other hand, b* was increased after day 7 of ageing for the bulls from the two genetic groups. Thawing and cooking losses were lower for Nellore steers after day 7 of aging (p < 0.05). The meat of the Angus vs. Nellore bulls was more tender (p < 0.05) at all ageing times studied (1, 4, 7 and 14 days) than the meat of the Nellore steers. Genetic group had no effect (p > 0.05) on lipid oxidation; however, lipid oxidation increased after day7. Meat from Nellore steers contained a higher percentage of saturated fatty acids (SFA), a lower percentage of unsaturated (UFA) and monounsaturated fatty acids (MUFA) and a similar percentage of polyunsaturated fatty acids (PUFA) than the meat from Angus vs. Nellore bulls. Intramuscular fat from Nellore steers had a more favourable n-6:n-3 fatty acid ratio than that from Angus vs. Nellore bulls (4.37 vs. 11.45, respectively). Tenderness, flavour and overall acceptability were higher (p < 0.001) for meats of the Nellore steers, regardless of ageing time (1, 4, 7 and 14 days). info:eu-repo/semantics/openAccess by http://creativecommons.org/licenses/by/3.0/es/ 0.25 2017 Food Science 2017 Q3 Animal Science and Zoology 2017 Q3 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Mottin, C. Passetti, R.A.C. (orcid)0000-0001-6420-6364 Guerrero, A. Universidad de Zaragoza Eiras, C.E. Prohman, P.E. Vital, A.C.P. Do Prado, I.N. 2008 700 Universidad de Zaragoza Dpto. Produc.Animal Cienc.Ali. Área Producción Animal 39, 4 (2017), 437-448 Acta Sci., Anim. Sci. Acta Scientiarum. Animal Sciences 1806-2636 253408 http://zaguan.unizar.es/record/69775/files/texto_completo.pdf Versión publicada 106978 http://zaguan.unizar.es/record/69775/files/texto_completo.jpg?subformat=icon icon Versión publicada oai:zaguan.unizar.es:69775 articulos driver 2019-07-09-12:14:47 ARTICLE