Resumen

YNSAURRALDE, A.E; REBAK, G.I; SANCHEZ, S  y  CAPELLARI, A. Terneza, grasa intramuscular y de cobertura en carne de novillos faenados en Corrientes (Argentina). Rev. vet. [online]. 2013, vol.24, n.2, pp.86-90. ISSN 1669-6840.

The tenderness of meat is the most valued attribute for the market, being influenced by many factors. The aims of this study were to generate information on post objective tenderness values of beef maturation and to estimate both intramuscular and cover fat values in animals of different ages and biotypes slaughtered in Corrientes, Argentina. Assay was performed in a type A slaughterhouse and at the Faculty of Veterinary Science UNNE. Longisimus dorsi muscle of 4, 6 and 8 teeth Brangus and Braford steers was evaluated. Individual weight, conformation and termination on the hot carcass were registered. The samples were divided in two groups vacuum packed, maturated for 7 and 14 days. Tenderness was assessed by Warner-Bratzler shear, total fat by the Soxhlet method, and fat coverage with a scaler. We used analysis of covariance for three tracks including the carcass weight as covariable. The period of maturation affected tenderness. There were statistical differences between treatments at 14 days, but not at 7. During this period, the difference of weight achieved was attributable to number of teeth and the covariable. The back fat thickness was affected by the number of teeth as in intramuscular fat which also affected the covariable. Vacuum maturation accentuated the tenderness of beef, being more evident in younger individuals, with cover fat increasing according age; on the contrary, this effect was not observed for intramuscular fat. Meat products from animals slaughtered in Corrientes must be considered of very good quality, according to the characteristics of tenderness and intramuscular as well as cover fat percentages that meet high market demands.

Palabras clave : Steer; Meat maturation; Fat; Tenderness; Age; Genetic type.

        · resumen en Español     · texto en Español     · Español ( pdf )