English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/10095
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL | DATACITE
Exportar a otros formatos:


Breed and ageing extent on carcass and meat quality of beef from adult steers (oxen)

AuthorsVieira, Ceferina ; Cerdeño, Ana Isabel ; Serrano, Emma; Lavín, Paz ; Mantecón, Ángel R.
KeywordsAdult steers beef
Meat quality
Carcass quality
ageing extent
Issue Date2007
CitationLivestock Science 107(1): 62-69 (2007)
AbstractIn Spain, there is increasing demand, mainly by restaurants and specialty markets, for beef from adult steers (oxen). Therefore, this study assessed the quality of meat from three breeds which show large differences in meat production, but were reared under the same production system and slaughtered at 42 months of age. The breeds evaluated include a specialized meat breed, Limousine (LIM), a dual-purpose breed, Brown Swiss (BS), and a local breed, Asturiana de los Valles (AV). Effect of ageing extent (14 vs. 28 days) was also evaluated. LIM showed the highest dressing percentage and best conformation score while AV oxen provided the lowest carcass weights. BS and LIM adult steers produced fatter carcasses and BS animals had the highest intramuscular fat content. With the exception of juiciness, which had slightly higher values in BS, breed had little effect on sensory parameters. Shear force values were slightly lower in meat aged for 28 days than in meat aged for 14 days. Regarding sensory parameters, ageing extent beyond 14 days just influenced odour intensity which had higher values in meat aged for 28 days.
Description8 pages, 5 figures.-- Available online Oct 11, 2006.
Publisher version (URL)http://dx.doi.org/10.1016/j.livsci.2006.09.004
Appears in Collections:(IGM) Artículos
Files in This Item:
There are no files associated with this item.
Show full item record
Review this work

WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.