Mántaras-Solá, Cristina I.

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Efecto del añejamiento, tipo, sexo y edad a la matanza del ganado bovino sobre las características físico químicas de la carne de res mercadeada en puerto rico
(2018) Mántaras-Solá, Cristina I.; Rivera-Serrano, Aixa; College of Agricultural Sciences; Pagán-Morales, Melvin; Casas Guernica, Américo; Department of Animal Science; Román, Rosas
Cattle raised in Puerto Rico were evaluated on their physical-chemical attributes associated with the type of production, sex and age of slaughter. 142 samples of the Longissimus dorsi muscle were obtained. These samples were vacuum sealed and aged for 0, 7, 14 and 21 days. They were analyzed for pH, fat percentage and tenderness. During the aging time the pH values increased but the values did not reach unacceptable levels. The crude fat percentage was not affected by the variables, it remains as lean meat, but females and adult cattle presented the highest percentage of fat (1.50%). Tenderness estimated by WBSF method was not affected by the independent variables. When using the IFM method, it was observed that the meat-type cattle were significantly more tender. As the aging effect was evaluated, it is recommended that the meat stays at least 14 days aging to increased tenderness.