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Registro Completo |
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Biblioteca(s): |
Embrapa Unidades Centrais. |
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Data corrente: |
01/06/2023 |
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Data da última atualização: |
26/01/2024 |
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Autoria: |
PACHECO, R. F.; MACHADO, D. S.; RESTLE, J.; SARTORI, D. B. S.; COSTA, P. T.; VAZ, R. Z. |
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Afiliação: |
RANGEL FERNANDES PACHECO, INSTITUTO FEDERAL FARROUPILHA; DIEGO SOARES MACHADO, INSTITUTO FEDERAL FARROUPILHA; JOÃO RESTLE, UNIVERSIDADE FEDERAL DE GOIÁS; DAYANA BERNARDI SARZI SARTORI, UNIVERSIDADE FEDERAL DE SANTA MARIA; PABLO TAVARES COSTA, UNIVERSIDADE FEDERAL DE PELOTAS; RICARDO ZAMBARDA VAZ, UNIVERSIDADE FEDERAL DE SANTA MARIA. |
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Título: |
Meta-analysis of meat quality of cattle slaughtered with different subcutaneous fat thicknesses. |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
Pesquisa Agropecuária Brasileira, v. 58, e03110, 2023. |
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DOI: |
https://doi.org/10.1590/S1678-3921.pab2023.v58.03110 |
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Idioma: |
Inglês |
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Notas: |
Título em português: Metanálise da qualidade da carne de bovinos abatidos com diferentes espessuras de gordura subcutânea. |
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Conteúdo: |
ABSTRACT - The objective of this work was to evaluate, through metaanalysis, the impact of subcutaneous fat thickness on beef qualitative traits. Combined data from 13 studies were used, comprising 245 carcasses of male bovines slaughtered in Brazil. Effect size for all parameters was calculated as mean difference or standardized mean difference, at 95% probability. The meta-analysis of random and fixed effects was carried out when I2>50% and I2<50%, respectively, for each indicator separately, with means for fat thickness, classified in the "control" (3-6 mm), "low" (<3 mm), and "high" (>6 mm) groups. Carcasses in the "high" group showed greater intramuscular fat deposition, whereas those in the "low" group presented an intramuscular fat deposition similar to that of the control. When the fat thickness was below the recommended threshold of 3 mm, shear force increased. Subcutaneous fat thickness values greater than 6 mm induced a positive change in the perception of tenderness by the panel of evaluators. Beef carcasses with a subcutaneous fat thickness over 6 mm tend to accumulate more intramuscular fat content and are tenderer for consumers' acceptance. Carcasses with a fat thickness less than 3 mm produce tougher meat. RESUMO - O objetivo deste trabalho foi avaliar, por meio de meta-análise, o impacto da espessura de gordura subcutânea nas características qualitativas de carne bovina. Foram utilizados dados combinados de 13 estudos, compreendendo 245 carcaças de bovinos machos abatidos no Brasil. O tamanho do efeito para todos os parâmetros foi calculado como diferença média ou diferença média padronizada, a 95% de probabilidade. A meta-análise de efeitos aleatórios e fixos foi realizada quando I2>50% e I2<50%, respectivamente, para cada indicador separadamente, com as médias para espessura de gordura classificadas nos grupos "controle" (3?6 mm), "baixo" (<3 mm) e "alto" (>6 mm). As carcaças do grupo "alto" apresentaram maior deposição de gordura intramuscular, enquanto as do grupo "baixo" apresentaram deposição de gordura intramuscular semelhante à do controle. Quando a espessura da gordura estava abaixo do limite recomendado de 3 mm, a força de cisalhamento aumentou. Valores de espessura de gordura subcutânea maiores que 6 mm induziram mudança positiva na percepção de maciez pelo painel de avaliadores. As carcaças bovinas com espessura de gordura subcutânea superior a 6 mm tendem a acumular maior teor de gordura intramuscular e são mais macias para aceitação do consumidor. As carcaças com espessura de gordura inferior a 3 mm produzem carne mais dura. MenosABSTRACT - The objective of this work was to evaluate, through metaanalysis, the impact of subcutaneous fat thickness on beef qualitative traits. Combined data from 13 studies were used, comprising 245 carcasses of male bovines slaughtered in Brazil. Effect size for all parameters was calculated as mean difference or standardized mean difference, at 95% probability. The meta-analysis of random and fixed effects was carried out when I2>50% and I2<50%, respectively, for each indicator separately, with means for fat thickness, classified in the "control" (3-6 mm), "low" (<3 mm), and "high" (>6 mm) groups. Carcasses in the "high" group showed greater intramuscular fat deposition, whereas those in the "low" group presented an intramuscular fat deposition similar to that of the control. When the fat thickness was below the recommended threshold of 3 mm, shear force increased. Subcutaneous fat thickness values greater than 6 mm induced a positive change in the perception of tenderness by the panel of evaluators. Beef carcasses with a subcutaneous fat thickness over 6 mm tend to accumulate more intramuscular fat content and are tenderer for consumers' acceptance. Carcasses with a fat thickness less than 3 mm produce tougher meat. RESUMO - O objetivo deste trabalho foi avaliar, por meio de meta-análise, o impacto da espessura de gordura subcutânea nas características qualitativas de carne bovina. Foram utilizados dados combinados de 13 estudos, compreendendo 245 carcaças de bovinos m... Mostrar Tudo |
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Thesagro: |
Carcaça; Carne; Gado de Corte; Gordura. |
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Thesaurus Nal: |
Beef carcasses; Beef cattle; Intramuscular fat; Meat tenderness; Subcutaneous fat. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1154160/1/Meta-analysis-meat-2023.pdf
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Marc: |
LEADER 03669naa a2200313 a 4500
001 2154160
005 2024-01-26
008 2023 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1590/S1678-3921.pab2023.v58.03110$2DOI
100 1 $aPACHECO, R. F.
245 $aMeta-analysis of meat quality of cattle slaughtered with different subcutaneous fat thicknesses.$h[electronic resource]
260 $c2023
500 $aTítulo em português: Metanálise da qualidade da carne de bovinos abatidos com diferentes espessuras de gordura subcutânea.
520 $aABSTRACT - The objective of this work was to evaluate, through metaanalysis, the impact of subcutaneous fat thickness on beef qualitative traits. Combined data from 13 studies were used, comprising 245 carcasses of male bovines slaughtered in Brazil. Effect size for all parameters was calculated as mean difference or standardized mean difference, at 95% probability. The meta-analysis of random and fixed effects was carried out when I2>50% and I2<50%, respectively, for each indicator separately, with means for fat thickness, classified in the "control" (3-6 mm), "low" (<3 mm), and "high" (>6 mm) groups. Carcasses in the "high" group showed greater intramuscular fat deposition, whereas those in the "low" group presented an intramuscular fat deposition similar to that of the control. When the fat thickness was below the recommended threshold of 3 mm, shear force increased. Subcutaneous fat thickness values greater than 6 mm induced a positive change in the perception of tenderness by the panel of evaluators. Beef carcasses with a subcutaneous fat thickness over 6 mm tend to accumulate more intramuscular fat content and are tenderer for consumers' acceptance. Carcasses with a fat thickness less than 3 mm produce tougher meat. RESUMO - O objetivo deste trabalho foi avaliar, por meio de meta-análise, o impacto da espessura de gordura subcutânea nas características qualitativas de carne bovina. Foram utilizados dados combinados de 13 estudos, compreendendo 245 carcaças de bovinos machos abatidos no Brasil. O tamanho do efeito para todos os parâmetros foi calculado como diferença média ou diferença média padronizada, a 95% de probabilidade. A meta-análise de efeitos aleatórios e fixos foi realizada quando I2>50% e I2<50%, respectivamente, para cada indicador separadamente, com as médias para espessura de gordura classificadas nos grupos "controle" (3?6 mm), "baixo" (<3 mm) e "alto" (>6 mm). As carcaças do grupo "alto" apresentaram maior deposição de gordura intramuscular, enquanto as do grupo "baixo" apresentaram deposição de gordura intramuscular semelhante à do controle. Quando a espessura da gordura estava abaixo do limite recomendado de 3 mm, a força de cisalhamento aumentou. Valores de espessura de gordura subcutânea maiores que 6 mm induziram mudança positiva na percepção de maciez pelo painel de avaliadores. As carcaças bovinas com espessura de gordura subcutânea superior a 6 mm tendem a acumular maior teor de gordura intramuscular e são mais macias para aceitação do consumidor. As carcaças com espessura de gordura inferior a 3 mm produzem carne mais dura.
650 $aBeef carcasses
650 $aBeef cattle
650 $aIntramuscular fat
650 $aMeat tenderness
650 $aSubcutaneous fat
650 $aCarcaça
650 $aCarne
650 $aGado de Corte
650 $aGordura
700 1 $aMACHADO, D. S.
700 1 $aRESTLE, J.
700 1 $aSARTORI, D. B. S.
700 1 $aCOSTA, P. T.
700 1 $aVAZ, R. Z.
773 $tPesquisa Agropecuária Brasileira$gv. 58, e03110, 2023.
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Registro original: |
Embrapa Unidades Centrais (AI-SEDE) |
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Registro Completo
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Biblioteca(s): |
Embrapa Caprinos e Ovinos; Embrapa Unidades Centrais. |
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Data corrente: |
03/03/2022 |
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Data da última atualização: |
03/03/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 2 |
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Autoria: |
GUIMARAES, V. P.; LUCENA, C. C. de; FACO, O.; BOMFIM, M. A. D.; BARBOSA, F. F. L.; DUBEUF, J.-P. |
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Afiliação: |
VINICIUS PEREIRA GUIMARAES, SIRE; CICERO CARTAXO DE LUCENA, CNPC; OLIVARDO FACO, CNPC; MARCO AURELIO DELMONDES BOMFIM, CNPC; FRANCISCO FERRAZ LARANJEIRA BARBOSA, CNPMF; JEAN-PAUL DUBEUFD, INRAE SELMET –LRDE, Corte, France. |
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Título: |
The future of small ruminants in Brazil: Lessons from the recent period and scenarios for the next decade. |
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Ano de publicação: |
2022 |
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Fonte/Imprenta: |
Small Ruminant Research, v. 209, 2022. |
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DOI: |
https://doi.org/10.1016/j.smallrumres.2022.106651 |
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Idioma: |
Inglês |
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Conteúdo: |
Abstract: Brazilian goat and sheep farming has increased their activities in the past years, with an increase of the number of flocks, of farms with sheep and goats, of animals and volume of dairy products sold. We observed an improvement of the professionalization of the activity, with added - value products and the creation of cooperatives and other collective initiatives; farmers improved their hygienic and sanitary conditions and often obtained certification. They created certification and created commercial establishments, from meat boutiques, presence in gondolas of large supermarket chains, to restaurants specialized in the sale of products of caprine origin and sheep. The history of the introduction of small ruminants in the country significantly influenced the organization and market positioning that we see today. The consumption of beef and dairy products has long been preponderant in the country what logically favored cattle breeding. Consequently, for a long time, small ruminants were exclusively dedicated to informal or self-consumption regional markets in the Northeast and South of Brazil. Driven by the demand for fulfill demands of meat and milk of public policies and private markets, the situation has changed recently. Reports from several authors showing that the social construction of markets can be a path to make this market feasible, showing that, in this dynamic, the role of the consumer is essential for goat and sheep sector. Other studies have shown that producers? networks lead by local actors, with support from rural extension organizations, have as an outcome the restored confidence in the small ruminant market. Cooperatives that already worked in other agribusiness segments and that have included the sheep industry just as another activity in the portfolio seem to achieve better results in this sector, increasing the revenue of farmers. The objective of this paper is firstly to present an overview of the innovation small ruminant ecosystem in Brazil, based on diverse present and past statistical data, and secondly to identify possible scenarios for the future of this sector, built collectively during a prospective workshop. MenosAbstract: Brazilian goat and sheep farming has increased their activities in the past years, with an increase of the number of flocks, of farms with sheep and goats, of animals and volume of dairy products sold. We observed an improvement of the professionalization of the activity, with added - value products and the creation of cooperatives and other collective initiatives; farmers improved their hygienic and sanitary conditions and often obtained certification. They created certification and created commercial establishments, from meat boutiques, presence in gondolas of large supermarket chains, to restaurants specialized in the sale of products of caprine origin and sheep. The history of the introduction of small ruminants in the country significantly influenced the organization and market positioning that we see today. The consumption of beef and dairy products has long been preponderant in the country what logically favored cattle breeding. Consequently, for a long time, small ruminants were exclusively dedicated to informal or self-consumption regional markets in the Northeast and South of Brazil. Driven by the demand for fulfill demands of meat and milk of public policies and private markets, the situation has changed recently. Reports from several authors showing that the social construction of markets can be a path to make this market feasible, showing that, in this dynamic, the role of the consumer is essential for goat and sheep sector. Other studies have shown th... Mostrar Tudo |
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Palavras-Chave: |
Business; Foresight; Innovation ecosystem; Production chain. |
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Thesagro: |
Caprinocultura; Ovinocultura. |
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Thesaurus NAL: |
Agribusiness and business economics; Agricultural economics; Brazil; Economic forecasting; Goats; Prospective studies; Retrospective studies; Sheep. |
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Categoria do assunto: |
E Economia e Indústria Agrícola |
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Marc: |
LEADER 03258naa a2200361 a 4500
001 2140504
005 2022-03-03
008 2022 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1016/j.smallrumres.2022.106651$2DOI
100 1 $aGUIMARAES, V. P.
245 $aThe future of small ruminants in Brazil$bLessons from the recent period and scenarios for the next decade.$h[electronic resource]
260 $c2022
520 $aAbstract: Brazilian goat and sheep farming has increased their activities in the past years, with an increase of the number of flocks, of farms with sheep and goats, of animals and volume of dairy products sold. We observed an improvement of the professionalization of the activity, with added - value products and the creation of cooperatives and other collective initiatives; farmers improved their hygienic and sanitary conditions and often obtained certification. They created certification and created commercial establishments, from meat boutiques, presence in gondolas of large supermarket chains, to restaurants specialized in the sale of products of caprine origin and sheep. The history of the introduction of small ruminants in the country significantly influenced the organization and market positioning that we see today. The consumption of beef and dairy products has long been preponderant in the country what logically favored cattle breeding. Consequently, for a long time, small ruminants were exclusively dedicated to informal or self-consumption regional markets in the Northeast and South of Brazil. Driven by the demand for fulfill demands of meat and milk of public policies and private markets, the situation has changed recently. Reports from several authors showing that the social construction of markets can be a path to make this market feasible, showing that, in this dynamic, the role of the consumer is essential for goat and sheep sector. Other studies have shown that producers? networks lead by local actors, with support from rural extension organizations, have as an outcome the restored confidence in the small ruminant market. Cooperatives that already worked in other agribusiness segments and that have included the sheep industry just as another activity in the portfolio seem to achieve better results in this sector, increasing the revenue of farmers. The objective of this paper is firstly to present an overview of the innovation small ruminant ecosystem in Brazil, based on diverse present and past statistical data, and secondly to identify possible scenarios for the future of this sector, built collectively during a prospective workshop.
650 $aAgribusiness and business economics
650 $aAgricultural economics
650 $aBrazil
650 $aEconomic forecasting
650 $aGoats
650 $aProspective studies
650 $aRetrospective studies
650 $aSheep
650 $aCaprinocultura
650 $aOvinocultura
653 $aBusiness
653 $aForesight
653 $aInnovation ecosystem
653 $aProduction chain
700 1 $aLUCENA, C. C. de
700 1 $aFACO, O.
700 1 $aBOMFIM, M. A. D.
700 1 $aBARBOSA, F. F. L.
700 1 $aDUBEUF, J.-P.
773 $tSmall Ruminant Research$gv. 209, 2022.
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