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Registro Completo |
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Biblioteca(s): |
Embrapa Pecuária Sudeste. |
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Data corrente: |
30/06/2010 |
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Data da última atualização: |
30/06/2023 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
NASSU, R. T.; TULLIO, R. R.; CRUZ, G. M. da. |
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Afiliação: |
RENATA TIEKO NASSU, CPPSE; RYMER RAMIZ TULLIO, CPPSE; GERALDO MARIA DA CRUZ, CPPSE. |
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Título: |
Sensory analysis of meat Nellore and Bos taurus x Bos indicus crosses. |
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Ano de publicação: |
2010 |
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Fonte/Imprenta: |
In: CONFERENCE SAFE AND HEALTHY FOOD: HARVESTING THE SCIENCE, 2010, Manitoba Canada. Abstracts... Manitoba: CIFST:AAFC: University of Manitoba, 2010. |
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Páginas: |
p. 100 |
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Idioma: |
Português |
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Conteúdo: |
Crossbreedings of two or more breedings and the utilization of Bos taurus and Bos indicus species is an altemative for obtaining high quality meat from adapted animais to tropical climates. Sensory attributes of beef are very important in relation to consumer' s point of view, mainly regarding to its tendemess and tlavour. The aim of this work was to evaluate beef from two different genetic groups by descriptive sensory analysis. 40 animaIs, steer calves and heifers from Angus x Nellore (TA) and Simmental x Nellore (TS) crossbred cows, inseminated with bulls semen from Angus (AX) and Wagyu (WX) breeds were used. These animaIs were slaughtered at approximately 14 months of age and longissimus dorsi muscle between 12th and 13th ribs was used for the tests. A trained sensory panel evaluated the samples, using the following attributes: characteristic beefaroma (ACCB), characteristic beeftlavour (SCCB), liver tlavour (SF), fatty tlavour (SG), tendemess (MZ), juiciness (SL) and liver texture (TF). There were no significant interactions (p>0.05) between genetic group and mother, as well as between the sensory attributes in relation to genetic groups. Significant differences (p<0.05) were found between gender for alI attributes, except for SG and SF. Principal Component Analysis (PCA) showed that meat from the two different crossbreedingsc ould be separated by gender and the beef characteristic aroma and tlavour and texture attributes were closely related. In conclusion, genetic group and mother did not intluence the sensory quality of meat from Nellore and Bos taurus x Bos indicus crosses. MenosCrossbreedings of two or more breedings and the utilization of Bos taurus and Bos indicus species is an altemative for obtaining high quality meat from adapted animais to tropical climates. Sensory attributes of beef are very important in relation to consumer' s point of view, mainly regarding to its tendemess and tlavour. The aim of this work was to evaluate beef from two different genetic groups by descriptive sensory analysis. 40 animaIs, steer calves and heifers from Angus x Nellore (TA) and Simmental x Nellore (TS) crossbred cows, inseminated with bulls semen from Angus (AX) and Wagyu (WX) breeds were used. These animaIs were slaughtered at approximately 14 months of age and longissimus dorsi muscle between 12th and 13th ribs was used for the tests. A trained sensory panel evaluated the samples, using the following attributes: characteristic beefaroma (ACCB), characteristic beeftlavour (SCCB), liver tlavour (SF), fatty tlavour (SG), tendemess (MZ), juiciness (SL) and liver texture (TF). There were no significant interactions (p>0.05) between genetic group and mother, as well as between the sensory attributes in relation to genetic groups. Significant differences (p<0.05) were found between gender for alI attributes, except for SG and SF. Principal Component Analysis (PCA) showed that meat from the two different crossbreedingsc ould be separated by gender and the beef characteristic aroma and tlavour and texture attributes were closely related. In conclusion, genetic gro... Mostrar Tudo |
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Palavras-Chave: |
Analysis sensorial. |
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Thesaurus Nal: |
Beef cattle; Meat. |
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Categoria do assunto: |
G Melhoramento Genético |
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Marc: |
LEADER 02224nam a2200181 a 4500
001 1856481
005 2023-06-30
008 2010 bl uuuu u00u1 u #d
100 1 $aNASSU, R. T.
245 $aSensory analysis of meat Nellore and Bos taurus x Bos indicus crosses.$h[electronic resource]
260 $aIn: CONFERENCE SAFE AND HEALTHY FOOD: HARVESTING THE SCIENCE, 2010, Manitoba Canada. Abstracts... Manitoba: CIFST:AAFC: University of Manitoba$c2010
300 $ap. 100
520 $aCrossbreedings of two or more breedings and the utilization of Bos taurus and Bos indicus species is an altemative for obtaining high quality meat from adapted animais to tropical climates. Sensory attributes of beef are very important in relation to consumer' s point of view, mainly regarding to its tendemess and tlavour. The aim of this work was to evaluate beef from two different genetic groups by descriptive sensory analysis. 40 animaIs, steer calves and heifers from Angus x Nellore (TA) and Simmental x Nellore (TS) crossbred cows, inseminated with bulls semen from Angus (AX) and Wagyu (WX) breeds were used. These animaIs were slaughtered at approximately 14 months of age and longissimus dorsi muscle between 12th and 13th ribs was used for the tests. A trained sensory panel evaluated the samples, using the following attributes: characteristic beefaroma (ACCB), characteristic beeftlavour (SCCB), liver tlavour (SF), fatty tlavour (SG), tendemess (MZ), juiciness (SL) and liver texture (TF). There were no significant interactions (p>0.05) between genetic group and mother, as well as between the sensory attributes in relation to genetic groups. Significant differences (p<0.05) were found between gender for alI attributes, except for SG and SF. Principal Component Analysis (PCA) showed that meat from the two different crossbreedingsc ould be separated by gender and the beef characteristic aroma and tlavour and texture attributes were closely related. In conclusion, genetic group and mother did not intluence the sensory quality of meat from Nellore and Bos taurus x Bos indicus crosses.
650 $aBeef cattle
650 $aMeat
653 $aAnalysis sensorial
700 1 $aTULLIO, R. R.
700 1 $aCRUZ, G. M. da
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