English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/9407
logo share SHARE   Add this article to your Mendeley library MendeleyBASE
Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:


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

AuthorsCerdeño, Ana Isabel ; Vieira, Ceferina ; Serrano, Emma; Mantecón, Ángel R.
KeywordsBrown cattle
Carcass composition
Meat colour
Sensory evaluation
Issue Date2006
PublisherInstitute of Agricultural and Food Information
CitationCzech Journal of Animal Science 51(4): 143-150 (2006)
AbstractThree 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.
Description8 pages, 4 tables.
Publisher version (URL)http://www.cazv.cz/attachments/CJAS_51_143-150.pdf
Appears in Collections:(IGM) Artículos
Files in This Item:
File Description SizeFormat 
CJAS_51_143-150.pdf296,96 kBAdobe PDFThumbnail
Show full item record
Review this work

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