Slaughter weight, sex and age effects on beef shear force and tenderness

Autores
Lucero Borja, J; Pouzo, Laura Beatriz; de la Torre, M. S.; Langman, L.; Carduza, F.; Corva, Pablo Marcelo; Santini, Francisco Jose; Pavan, Enrique
Año de publicación
2014
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
In Argentina, beef cattle prices decrease as slaughter weight increases regardless of animal age or carcass maturity, and this decrease is significantly greater in heifers (15%) than in steers (5%). The objectives of the present study were to (1) determine whether shear force and tenderness differ between heifers of different slaughter weight, and between heifers, steers and cull cows of similar slaughter weight; (2) evaluate whether such differences, if any, could be overcome by extending beef aging period; and (3) understand the main causes of such differences in beef shear force and tenderness. Meat from heavy heifers (H-HEIFER, 381–420 kg BW) was compared to meat from light heifers (L-HEIFER, 300–340 kg BW), steers (STEER, 391–450 kg BW) or cull cows of similar weight (COW). At slaughter, carcass characteristics were determined and Longissimus thoracis (LM) and Gluteus medius (GM) muscle samples collected for shear force determination. Total and insoluble collagen, sarcomere length and intact troponin-T content, and sensory panel scores, were evaluated for LM. Aging effect was evaluated for shear force and sensory panel scores. Irrespective of muscle or aging period, increasing heifer slaughter weight did not impact negatively on beef shear force or tenderness levels; heifers and steers of similar slaughter weight had similar beef shear force and tenderness levels; whereas heifer beef was more tender (P<0.05) than that from cow of similar slaughter weight. Tenderness differences were not overcome by extending the aging period. Based on a principal component analysis, shear force and tenderness differences appear to be associated to the variation in chilling rate and sarcomere length.
Fil: Lucero Borja, J. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias; Argentina
Fil: Pouzo, Laura Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias; Argentina
Fil: de la Torre, M. S.. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas; Argentina
Fil: Langman, L.. Instituto Nacional de Tecnología Agropecuaria; Argentina
Fil: Carduza, F.. Instituto Nacional de Tecnología Agropecuaria; Argentina
Fil: Corva, Pablo Marcelo. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias; Argentina
Fil: Santini, Francisco Jose. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Buenos Aires Sur. Estación Experimental Agropecuaria Balcarce; Argentina
Fil: Pavan, Enrique. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Buenos Aires Sur. Estación Experimental Agropecuaria Balcarce; Argentina
Materia
Shear Force
Sensory Panel
Aging
Chilling Rate
Sarcomere Length
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/34572
Acceder
id CONICETDig_2c289d7a0d9f530a4defec13c541a79a
oai_identifier_str oai:ri.conicet.gov.ar:11336/34572
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Slaughter weight, sex and age effects on beef shear force and tendernessLucero Borja, JPouzo, Laura Beatrizde la Torre, M. S.Langman, L.Carduza, F.Corva, Pablo MarceloSantini, Francisco JosePavan, EnriqueShear ForceSensory PanelAgingChilling RateSarcomere Lengthhttps://purl.org/becyt/ford/4.2https://purl.org/becyt/ford/4In Argentina, beef cattle prices decrease as slaughter weight increases regardless of animal age or carcass maturity, and this decrease is significantly greater in heifers (15%) than in steers (5%). The objectives of the present study were to (1) determine whether shear force and tenderness differ between heifers of different slaughter weight, and between heifers, steers and cull cows of similar slaughter weight; (2) evaluate whether such differences, if any, could be overcome by extending beef aging period; and (3) understand the main causes of such differences in beef shear force and tenderness. Meat from heavy heifers (H-HEIFER, 381–420 kg BW) was compared to meat from light heifers (L-HEIFER, 300–340 kg BW), steers (STEER, 391–450 kg BW) or cull cows of similar weight (COW). At slaughter, carcass characteristics were determined and Longissimus thoracis (LM) and Gluteus medius (GM) muscle samples collected for shear force determination. Total and insoluble collagen, sarcomere length and intact troponin-T content, and sensory panel scores, were evaluated for LM. Aging effect was evaluated for shear force and sensory panel scores. Irrespective of muscle or aging period, increasing heifer slaughter weight did not impact negatively on beef shear force or tenderness levels; heifers and steers of similar slaughter weight had similar beef shear force and tenderness levels; whereas heifer beef was more tender (P<0.05) than that from cow of similar slaughter weight. Tenderness differences were not overcome by extending the aging period. Based on a principal component analysis, shear force and tenderness differences appear to be associated to the variation in chilling rate and sarcomere length.Fil: Lucero Borja, J. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias; ArgentinaFil: Pouzo, Laura Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias; ArgentinaFil: de la Torre, M. S.. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas; ArgentinaFil: Langman, L.. Instituto Nacional de Tecnología Agropecuaria; ArgentinaFil: Carduza, F.. Instituto Nacional de Tecnología Agropecuaria; ArgentinaFil: Corva, Pablo Marcelo. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias; ArgentinaFil: Santini, Francisco Jose. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Buenos Aires Sur. Estación Experimental Agropecuaria Balcarce; ArgentinaFil: Pavan, Enrique. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Buenos Aires Sur. Estación Experimental Agropecuaria Balcarce; ArgentinaElsevier Science2014-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/34572Lucero Borja, J; Pouzo, Laura Beatriz; de la Torre, M. S.; Langman, L.; Carduza, F.; et al.; Slaughter weight, sex and age effects on beef shear force and tenderness; Elsevier Science; Livestock Science; 163; 5-2014; 140-1491871-1413CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.livsci.2014.02.003info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S1871141314000900info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:02:19Zoai:ri.conicet.gov.ar:11336/34572instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 10:02:20.207CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Slaughter weight, sex and age effects on beef shear force and tenderness
title Slaughter weight, sex and age effects on beef shear force and tenderness
spellingShingle Slaughter weight, sex and age effects on beef shear force and tenderness
Lucero Borja, J
Shear Force
Sensory Panel
Aging
Chilling Rate
Sarcomere Length
title_short Slaughter weight, sex and age effects on beef shear force and tenderness
title_full Slaughter weight, sex and age effects on beef shear force and tenderness
title_fullStr Slaughter weight, sex and age effects on beef shear force and tenderness
title_full_unstemmed Slaughter weight, sex and age effects on beef shear force and tenderness
title_sort Slaughter weight, sex and age effects on beef shear force and tenderness
dc.creator.none.fl_str_mv Lucero Borja, J
Pouzo, Laura Beatriz
de la Torre, M. S.
Langman, L.
Carduza, F.
Corva, Pablo Marcelo
Santini, Francisco Jose
Pavan, Enrique
author Lucero Borja, J
author_facet Lucero Borja, J
Pouzo, Laura Beatriz
de la Torre, M. S.
Langman, L.
Carduza, F.
Corva, Pablo Marcelo
Santini, Francisco Jose
Pavan, Enrique
author_role author
author2 Pouzo, Laura Beatriz
de la Torre, M. S.
Langman, L.
Carduza, F.
Corva, Pablo Marcelo
Santini, Francisco Jose
Pavan, Enrique
author2_role author
author
author
author
author
author
author
dc.subject.none.fl_str_mv Shear Force
Sensory Panel
Aging
Chilling Rate
Sarcomere Length
topic Shear Force
Sensory Panel
Aging
Chilling Rate
Sarcomere Length
purl_subject.fl_str_mv https://purl.org/becyt/ford/4.2
https://purl.org/becyt/ford/4
dc.description.none.fl_txt_mv In Argentina, beef cattle prices decrease as slaughter weight increases regardless of animal age or carcass maturity, and this decrease is significantly greater in heifers (15%) than in steers (5%). The objectives of the present study were to (1) determine whether shear force and tenderness differ between heifers of different slaughter weight, and between heifers, steers and cull cows of similar slaughter weight; (2) evaluate whether such differences, if any, could be overcome by extending beef aging period; and (3) understand the main causes of such differences in beef shear force and tenderness. Meat from heavy heifers (H-HEIFER, 381–420 kg BW) was compared to meat from light heifers (L-HEIFER, 300–340 kg BW), steers (STEER, 391–450 kg BW) or cull cows of similar weight (COW). At slaughter, carcass characteristics were determined and Longissimus thoracis (LM) and Gluteus medius (GM) muscle samples collected for shear force determination. Total and insoluble collagen, sarcomere length and intact troponin-T content, and sensory panel scores, were evaluated for LM. Aging effect was evaluated for shear force and sensory panel scores. Irrespective of muscle or aging period, increasing heifer slaughter weight did not impact negatively on beef shear force or tenderness levels; heifers and steers of similar slaughter weight had similar beef shear force and tenderness levels; whereas heifer beef was more tender (P<0.05) than that from cow of similar slaughter weight. Tenderness differences were not overcome by extending the aging period. Based on a principal component analysis, shear force and tenderness differences appear to be associated to the variation in chilling rate and sarcomere length.
Fil: Lucero Borja, J. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias; Argentina
Fil: Pouzo, Laura Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias; Argentina
Fil: de la Torre, M. S.. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas; Argentina
Fil: Langman, L.. Instituto Nacional de Tecnología Agropecuaria; Argentina
Fil: Carduza, F.. Instituto Nacional de Tecnología Agropecuaria; Argentina
Fil: Corva, Pablo Marcelo. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias; Argentina
Fil: Santini, Francisco Jose. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Buenos Aires Sur. Estación Experimental Agropecuaria Balcarce; Argentina
Fil: Pavan, Enrique. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Buenos Aires Sur. Estación Experimental Agropecuaria Balcarce; Argentina
description In Argentina, beef cattle prices decrease as slaughter weight increases regardless of animal age or carcass maturity, and this decrease is significantly greater in heifers (15%) than in steers (5%). The objectives of the present study were to (1) determine whether shear force and tenderness differ between heifers of different slaughter weight, and between heifers, steers and cull cows of similar slaughter weight; (2) evaluate whether such differences, if any, could be overcome by extending beef aging period; and (3) understand the main causes of such differences in beef shear force and tenderness. Meat from heavy heifers (H-HEIFER, 381–420 kg BW) was compared to meat from light heifers (L-HEIFER, 300–340 kg BW), steers (STEER, 391–450 kg BW) or cull cows of similar weight (COW). At slaughter, carcass characteristics were determined and Longissimus thoracis (LM) and Gluteus medius (GM) muscle samples collected for shear force determination. Total and insoluble collagen, sarcomere length and intact troponin-T content, and sensory panel scores, were evaluated for LM. Aging effect was evaluated for shear force and sensory panel scores. Irrespective of muscle or aging period, increasing heifer slaughter weight did not impact negatively on beef shear force or tenderness levels; heifers and steers of similar slaughter weight had similar beef shear force and tenderness levels; whereas heifer beef was more tender (P<0.05) than that from cow of similar slaughter weight. Tenderness differences were not overcome by extending the aging period. Based on a principal component analysis, shear force and tenderness differences appear to be associated to the variation in chilling rate and sarcomere length.
publishDate 2014
dc.date.none.fl_str_mv 2014-05
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/34572
Lucero Borja, J; Pouzo, Laura Beatriz; de la Torre, M. S.; Langman, L.; Carduza, F.; et al.; Slaughter weight, sex and age effects on beef shear force and tenderness; Elsevier Science; Livestock Science; 163; 5-2014; 140-149
1871-1413
CONICET Digital
CONICET
url http://hdl.handle.net/11336/34572
identifier_str_mv Lucero Borja, J; Pouzo, Laura Beatriz; de la Torre, M. S.; Langman, L.; Carduza, F.; et al.; Slaughter weight, sex and age effects on beef shear force and tenderness; Elsevier Science; Livestock Science; 163; 5-2014; 140-149
1871-1413
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.livsci.2014.02.003
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S1871141314000900
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.13397

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