Rebak G.I.,National University of Nordestem |
Ynsaurralde A.E.,National University of Nordestem |
Capellari A.,National University of Nordestem |
Prester N.,National University of Nordestem |
Vazquez L.,National University of Nordestem
Revista Veterinaria | Year: 2012
The aim of this study was to determine meat quality traits in 3/8 Braford steers bred in Chaco, Argentina, using packaging technology to assess the effect of maturation on the product. Braford 3/8 bulls of 2, 4 and 6 teeth finished on cultivated pastures with strategic supplementation, were evaluated. Four periods of maturation (0, 7, 14 and 21 days) of Longisimus dorsi muscle samples vacuum packed, were analyzed. Colour was evaluated by the CIELab system, tenderness by Warner Braztler shear, water holding capacity (WHC) by percentages of cooking loss, and proximal analysis was performed to determine moisture, protein, fat, and ash samples. For statistical analysis of the colour values, WHC and tenderness, analysis of variance according to a completely randomized design, was used. Means were compared subsequently by Duncan test. The data obtained from proximate analysis were analyzed using descriptive statistics. There were no differences in the luminosity, red index and yellow index of meat related to the different periods of maturation (p>0.05). Tenderness at 7 days of maturation was significantly lower (p<0.05) than those of 0, 14 and 21 days, as well as cooking losses (p<0.0001). Chemical analysis revealed a median meat humidity (72±1.19%), high protein content (23.08±0.61%) and moderate amount of intramuscular fat (3.27±0.63%), parameters that adapt to the current requirements of the consumer market.