Domenech-Pérez, Katherine I.

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Relación entre edad cronológica, sexo y tipo con características de calidad de la carne de vacunos en Puerto Rico
(2012) Domenech-Pérez, Katherine I.; Rivera-Serrano, Aixa; College of Agricultural Sciences; Casas, Américo; Cianzio, Danilo; Pérez, Fernando; Latorre, José R.; Department of Animal Science; Cáceres, Luis
The present study contemplated the effect of age (0, 2, 4, 6 and 8 permanent incisors [PI]) and sex (male or female) on the quality attributes of the Longissumus dorsi lumborum muscle of 130 commercial beef cattle slaughtered in Puerto Rico. Beef samples from females had the highest pH values and showed a significant rise in pH (P<0.05) as age increased. Greater pH resulted in lower L, a and b color values. As age increased there was a decrease (P<0.05) in all color values, indicating that beef from younger animals was lighter, redder and yellower. Females had more tender beef (P<0.05) and a higher intramuscular fat content than males (P<0.0001), and, in general, displayed an increase in fat deposition as age progressed. Higher pH retained the greatest amount of water (P<0.0001). Females with 6 and 8 PI had the most tender beef. Males with 0, 2, 4 and 6 PI showed an increase in toughness with age. Males with 8 PI were equal in tenderness to males with 0 PI (P>0.05). The sensory panel did not find any significant differences in any of the parameters evaluated (P>0.05).