Characterization of Commercial Cuts from the Crioulo Lageano Beef Breed

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概要

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• This work aimed to study the features of Crioulo Lageano beef cattle and compare them with those of the Nellore, the main commercial breed of Brazil. Twelve cattle each of the Nellore and Crioulo Lageano were evaluated for carcass characteristics, muscle:carcass ratio and chemical composition of commercial cuts: topside, rum cap, eye round, sirloin, tenderloin and rib eye. In this study, the meat of Crioulo Lageano exhibited a higher marbling score than that of Nellore. Rib eye and sirloin cuts of Crioulo Lageano stood out due to their weight and intramuscular fat content. The following variables explained 69.4% of the characteristics of the Crioulo Lageano beef as determined by principal components analysis (PCA): hot carcass weight, hindquarter, forequarter, pistola, topside, rum cap, eye round, sirloin, tenderloin, rib eye and dressing. The muscle:carcass ratio and PCA values demonstrated the adaptability of the Crioulo Lageano cattle to the southern Santa Catarina Plateau.

• 社団法人 日本食品科学工学会の論文

著者

• Mitterer-daltoe Marina

  Federal University Of Rio Grande

• Martins Vera

  State University Of Santa Catarina

• Martins Edison

  State University Of Santa Catarina

• QUEIROZ Maria

  Federal University of Rio Grande

• RAMOS Alexandre

  Embrapa Genetic Resources and Biotechnology

関連論文

• Selecting and Training a Panel to Evaluate the Metallic Sensation of Meat
• Selecting and Training a Panel to Evaluate the Metallic Sensation of Meat
• Characterization of Commercial Cuts from the Crioulo Lageano Beef Breed
• Characterization of Commercial Cuts from the Crioulo Lageano Beef Breed

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