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Título

Carcass and meat quality in Brown fattened young bulls: effect of rearing method and slaughter weight

AutorCerdeño, Ana Isabel ; Vieira, Ceferina ; Serrano, Emma; Mantecón, Ángel R.
Palabras claveBrown cattle
Carcass composition
Meat colour
Sensory evaluation
Fecha de publicación2006
EditorInstitute of Agricultural and Food Information
CitaciónCzech Journal of Animal Science 51(4): 143-150 (2006)
ResumenThree groups of Brown fattened young bulls were studied, comparing the effects of rearing method (suckled vs. bucket reared) and of slaughter weight (400 vs. 480 kg). Suckled animals had higher fatness scores (2.2 vs. 1.3), more dissectible fat (14.5 vs. 9.1%), and higher intramuscular fat content (7.8 vs. 4.6%DM), accompanied by better scores in sensory tenderness (5.2 vs. 3.8) than did the bucket-reared ones. Animals slaughtered at a heavier weight showed a higher dressing percentage (57.5 vs. 53.8%), conformation score (9.2 vs. 6.2), and fat content (fatness score, dissectible fat and intramuscular fat). The meat from animals in the heavier group had lower a* (12.4 vs. 14.2) and higher b* (10.8 vs. 12.9) indexes, as well as higher scores in most sensory traits than the lighter ones.
Descripción8 pages, 4 tables.
Versión del editorhttp://www.cazv.cz/attachments/CJAS_51_143-150.pdf
URIhttp://hdl.handle.net/10261/9407
ISSN1212-1819
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