Santrich Vacca, Diana

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    EvaluaciĆ³n de la calidad y composiciĆ³n quĆ­mica de la carne de res proveniente de animales de dos grupos de edad en Puerto Rico
    (2006) Santrich Vacca, Diana; Cianzio, Danilo; College of Agricultural Sciences; Macchiavelli, RaĆŗl E.; Rivera, Aixa; Food Science and Technology Program; Riquelme, Ernesto
    The effects of cattle age, location and muscle upon organoleptic and chemical characteristics of raw and cooked beef were analyzed. Carcasses were separated in to two age groups by number of permanent incisive teeth up to 4 and 5 or more teeth, in three slaughter houses located at the cities of Naguabo, Yauco and Arecibo, Puerto Rico. Meat samples were obtained from three muscles: š˜“š˜°š˜Æš˜Øš˜Ŗš˜“š˜“š˜Ŗš˜®š˜¶š˜“ š˜„š˜°š˜³š˜“š˜Ŗ (ā€œLomilloā€), š˜šš˜¦š˜®š˜Ŗš˜µš˜¦š˜Æš˜„š˜Ŗš˜Æš˜°š˜“š˜¶š˜“ (ā€œLechĆ³n de mecharā€) and š˜šš˜¦š˜®š˜Ŗš˜®š˜¦š˜®š˜£š˜³š˜¢š˜Æš˜°š˜“š˜¶š˜“ (ā€œMasa redondaā€). The samples were frozen and half of them were sent to the Meats Lab of the University of Florida, at Gainesville, for analysis of cholesterol and intramuscular fat content in raw beef. The remaining samples were analyzed at the Food Technology Lab of the University of Puerto Rico, at MayagĆ¼ez, to determine tenderness (Warner Bratzler shear force) and water, protein and intramuscular fat content in raw beef. Fat content and tenderness were also evaluated in cooked meat. Water, protein and cholesterol content and tenderness, either in raw or cooked beef, were not significantly affected (P>0.05) by age of animals. Intramuscular fat, however, was affected by age (P<0.05). Younger cattle (up to 4 permanent teeth) had less fat than older animals in both types of samples, raw (1.89 vs. 2.73%) and cooked (2.98 vs. 4.56%) that were analyzed at MayagĆ¼ez. Results from Florida of raw beef followed a similar pattern. Location had a significant effect (P<0.05) on water content in raw meat and in tenderness in the cooked one. Naguabo samples had higher water content (75.05%) and were more tender (3.79 kg/1.27 cmĪ¦) than those from Yauco and Arecibo. Muscle affected (P<0.05) only the tenderness. M. š˜“š˜°š˜Æš˜Øš˜Ŗš˜“š˜“š˜Ŗš˜®š˜¶š˜“ (ā€œLomilloā€) was more tender than the other two muscles (1.53 k/1.27 cm Ī¦) that were similar in this variable. Overall, protein content was 20.38% in raw beef. Interestingly enough, the mean cholesterol content (56.41 mg/100g) was lower than the values reported elsewhere (70-75 mg/100g), attributed principally to the system of growing cattle under grazing tropical grasses. Based in the results of this study, it is important to mention to consumers that beef produced in Puerto Rico can be classified as moderate in tenderness and lean, with low content of intramuscular fat and cholesterol and, therefore, is a healthy meat for the general public.