Influence of dental carcass maturity on carcass traits and meat quality of Nellore bulls

Carcasses of sixty-three Nellore bulls slaughtered at a commercial beef plant were randomly selected by dental classification (2, 4, 6 or 8 permanent incisors) in order to evaluate the influence of dental maturity on carcass traits and meat quality. Carcasses with 8 permanent incisors (p.i.) had gre...

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Veröffentlicht in:	Meat science 2011-07, Vol.88 (3), p.441-446
Hauptverfasser:	Duarte, M.S., Paulino, P.V.R., Fonseca, M.A., Diniz, L.L., Cavali, J., Serão, N.V.L., Gomide, L.A.M., Reis, S.F., Cox, R.B.
Format:	Artikel
Sprache:	eng
Schlagworte:	Adiposity Animals Beef cattle Biological and medical sciences Body Composition Body Weight Brazil Cattle Collagen Collagen - analysis Collagen - chemistry Dentition Dentition, Permanent Food industries Fundamental and applied biological sciences. Psychology Hydrogen-Ion Concentration Incisor - growth & development Intra-Abdominal Fat - growth & development Male Meat - analysis Meat - standards Meat and meat product industries Meat-Packing Industry - methods Muscle Proteins - analysis Muscle, Skeletal - chemistry Muscle, Skeletal - growth & development Pigmentation Pre-slaughter Quality Control Shear Strength Solubility Temperature Tenderness Water - analysis
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Zusammenfassung:	Carcasses of sixty-three Nellore bulls slaughtered at a commercial beef plant were randomly selected by dental classification (2, 4, 6 or 8 permanent incisors) in order to evaluate the influence of dental maturity on carcass traits and meat quality. Carcasses with 8 permanent incisors (p.i.) had greatest values (P
ISSN:	0309-1740 1873-4138
DOI:	10.1016/j.meatsci.2011.01.024