Chemical composition of Brahman cattle was studied and determined in this study. Fifty males had been castrated at birth, farmed semi-intensively on the Venezuelan plain and then slaughtered at the age of 31 months wi...Chemical composition of Brahman cattle was studied and determined in this study. Fifty males had been castrated at birth, farmed semi-intensively on the Venezuelan plain and then slaughtered at the age of 31 months with an approximate weight of 500 kilograms. The average pH value of beef was 5,84 after obtained for 24 hours after staughtering, which matches the ~atue found in similar studies made on the same breed in Venezuela （5.8）. The moisture, crude protein and ash contents correspond to the expected values of cattle, while the intramuscular fat values are slightly higher than those of the different breeds ofBos indicus. The total collagen values found in this study are either similar or lower than those found by other researches from the different breeds ofBos indicus and their crossbreeds, while the collagen solubility value （39%） was higher than the one found in other studies on the Brahman breed.展开更多
This study aimed to investigate the effect of castration on the sensory and instrumental qualities of the longisssimus dorsi muscle of Brahman. Fifty animals （25 Brahman castrated and 25 uncastrated） were fed with f...This study aimed to investigate the effect of castration on the sensory and instrumental qualities of the longisssimus dorsi muscle of Brahman. Fifty animals （25 Brahman castrated and 25 uncastrated） were fed with forage and finished with forage and a commercial feed. The sensory analysis was performed by a seven-member sensory panel that had been trained. The panel evaluated the juiciness, myofibril tenderness, overall tenderness, connective tissue amount and flavor intensity of each sample according to an 8-point scale. The steaks that were to be used in the instrumental analysis were frozen, thawed, and cooked just like those used in the sensory analysis test. In order to assess shear force, the steaks were cooled 2 h at room temperature. Each strip was sheared once with a Warner-Bratzler ceil, and an average shear force value was calculated and recorded for each steak. Water retention capacity was measured as weight loss during cooking. Steaks used for shear force analysis were weighted before and after cooking. Significant differences were observed （P 〈 0.05） among sensory attributes, shear force, and cooking loss values in the beef of castrated and uncastrated. Both the panel and the consumers were able to detect differences in sensory characteristics between castrated and uncastrated, with the ratings favoring the castrated. The Warner-Bratzler device was also able to detect differences in tenderness between both groups, with steer beef having lower shear force and cooking loss values.展开更多
文摘Chemical composition of Brahman cattle was studied and determined in this study. Fifty males had been castrated at birth, farmed semi-intensively on the Venezuelan plain and then slaughtered at the age of 31 months with an approximate weight of 500 kilograms. The average pH value of beef was 5,84 after obtained for 24 hours after staughtering, which matches the ~atue found in similar studies made on the same breed in Venezuela （5.8）. The moisture, crude protein and ash contents correspond to the expected values of cattle, while the intramuscular fat values are slightly higher than those of the different breeds ofBos indicus. The total collagen values found in this study are either similar or lower than those found by other researches from the different breeds ofBos indicus and their crossbreeds, while the collagen solubility value （39%） was higher than the one found in other studies on the Brahman breed.
文摘This study aimed to investigate the effect of castration on the sensory and instrumental qualities of the longisssimus dorsi muscle of Brahman. Fifty animals （25 Brahman castrated and 25 uncastrated） were fed with forage and finished with forage and a commercial feed. The sensory analysis was performed by a seven-member sensory panel that had been trained. The panel evaluated the juiciness, myofibril tenderness, overall tenderness, connective tissue amount and flavor intensity of each sample according to an 8-point scale. The steaks that were to be used in the instrumental analysis were frozen, thawed, and cooked just like those used in the sensory analysis test. In order to assess shear force, the steaks were cooled 2 h at room temperature. Each strip was sheared once with a Warner-Bratzler ceil, and an average shear force value was calculated and recorded for each steak. Water retention capacity was measured as weight loss during cooking. Steaks used for shear force analysis were weighted before and after cooking. Significant differences were observed （P 〈 0.05） among sensory attributes, shear force, and cooking loss values in the beef of castrated and uncastrated. Both the panel and the consumers were able to detect differences in sensory characteristics between castrated and uncastrated, with the ratings favoring the castrated. The Warner-Bratzler device was also able to detect differences in tenderness between both groups, with steer beef having lower shear force and cooking loss values.
