Relación entre edad cronológica, sexo y tipo con características de calidad de la carne de vacunos en Puerto Rico
Domenech-Pérez, Katherine I.
CollegeCollege of Agricultural Sciences
DepartmentDepartment of Animal Science
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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).The effect of sex (male or females) and type (beef or dairy) on the quality attributes of the Longissimus dorsi lumborum muscle was evaluated in commercial cattle slaughtered in Puerto Rico. A total of 89 animals were sampled all of which had 8 permanent incisors (>53 months of age). Beef animals had greater pH than dairy type animals (P<0.0001). Beef males had the highest pH value, while dairy males had the lowest (P<0.05). Beef females and dairy males had the lowest L color values, indicating darker meat. Both beef and dairy males showed higher a and b values, indicating redder and yellower meat (P<0.05). Females had higher intramuscular fat content than males (P<0.05). However, type showed no significant difference in intramuscular fat content (P>0.05). Beef with higher pH retained the greatest amount of water (P<0.001). Beef males had the greatest water holding capacity while dairy males had the lowest (P<0.05). As for tenderness determined by Warner-Bratzler Shear Force, no significant differences were observed at either level of sex or type (P>0.05). The sensory panel determined no differences for tenderness (P>0.05) but determined that males in general were juicier (P<0.05).