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

Autores
Lucero Borja, Jorge Omar; Pouzo, Laura Beatriz; de la Torre, M.S.; Langman, Leandro Ezequiel; Carduza, Fernando Jose; 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.
EEA Balcarce
Fil: Lucero Borja, Jorge Omar. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce; Argentina
Fil: Pouzo, Laura Beatriz. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.
Fil: de la Torre, M.S. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas; Argentina
Fil: Langman, Leandro Ezequiel. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina
Fil: Carduza, Fernando José. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina
Fil: Corva, Pablo Marcelo. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce; Argentina
Fil: Santini, Francisco Jose. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias; Argentina. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce; Argentina
Fil: Pavan, Enrique. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias; Argentina.
Fuente
Livestock Science 163 : 140-149 (May 2014)
Materia
Ganado Bovino
Ganado de Carne
Peso de la Canal
Ternura
Envejecimiento
Calidad
Cattle
Beef Cattle
Slaughter Weight
Tenderness
Aging
Quality
Terneza
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/4826
Acceder
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oai_identifier_str oai:localhost:20.500.12123/4826
network_acronym_str INTADig
repository_id_str l
network_name_str INTA Digital (INTA)
spelling Slaughter weight, sex and age effects on beef shear force and tendernessLucero Borja, Jorge OmarPouzo, Laura Beatrizde la Torre, M.S.Langman, Leandro EzequielCarduza, Fernando JoseCorva, Pablo MarceloSantini, Francisco JosePavan, EnriqueGanado BovinoGanado de CarnePeso de la CanalTernuraEnvejecimientoCalidadCattleBeef CattleSlaughter WeightTendernessAgingQualityTernezaIn 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.EEA BalcarceFil: Lucero Borja, Jorge Omar. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce; ArgentinaFil: Pouzo, Laura Beatriz. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.Fil: de la Torre, M.S. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas; ArgentinaFil: Langman, Leandro Ezequiel. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; ArgentinaFil: Carduza, Fernando José. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; ArgentinaFil: Corva, Pablo Marcelo. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce; ArgentinaFil: Santini, Francisco Jose. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias; Argentina. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce; ArgentinaFil: Pavan, Enrique. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias; Argentina.Elsevier2019-04-05T13:04:16Z2019-04-05T13:04:16Z2014-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://www.sciencedirect.com/science/article/pii/S1871141314000900http://hdl.handle.net/20.500.12123/48261871-1413https://doi.org/10.1016/j.livsci.2014.02.003Livestock Science 163 : 140-149 (May 2014)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-09-04T09:47:55Zoai:localhost:20.500.12123/4826instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-04 09:47:55.589INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
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, Jorge Omar
Ganado Bovino
Ganado de Carne
Peso de la Canal
Ternura
Envejecimiento
Calidad
Cattle
Beef Cattle
Slaughter Weight
Tenderness
Aging
Quality
Terneza
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, Jorge Omar
Pouzo, Laura Beatriz
de la Torre, M.S.
Langman, Leandro Ezequiel
Carduza, Fernando Jose
Corva, Pablo Marcelo
Santini, Francisco Jose
Pavan, Enrique
author Lucero Borja, Jorge Omar
author_facet Lucero Borja, Jorge Omar
Pouzo, Laura Beatriz
de la Torre, M.S.
Langman, Leandro Ezequiel
Carduza, Fernando Jose
Corva, Pablo Marcelo
Santini, Francisco Jose
Pavan, Enrique
author_role author
author2 Pouzo, Laura Beatriz
de la Torre, M.S.
Langman, Leandro Ezequiel
Carduza, Fernando Jose
Corva, Pablo Marcelo
Santini, Francisco Jose
Pavan, Enrique
author2_role author
author
author
author
author
author
author
dc.subject.none.fl_str_mv Ganado Bovino
Ganado de Carne
Peso de la Canal
Ternura
Envejecimiento
Calidad
Cattle
Beef Cattle
Slaughter Weight
Tenderness
Aging
Quality
Terneza
topic Ganado Bovino
Ganado de Carne
Peso de la Canal
Ternura
Envejecimiento
Calidad
Cattle
Beef Cattle
Slaughter Weight
Tenderness
Aging
Quality
Terneza
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.
EEA Balcarce
Fil: Lucero Borja, Jorge Omar. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce; Argentina
Fil: Pouzo, Laura Beatriz. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.
Fil: de la Torre, M.S. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas; Argentina
Fil: Langman, Leandro Ezequiel. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina
Fil: Carduza, Fernando José. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina
Fil: Corva, Pablo Marcelo. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce; Argentina
Fil: Santini, Francisco Jose. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias; Argentina. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce; Argentina
Fil: Pavan, Enrique. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias; 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
2019-04-05T13:04:16Z
2019-04-05T13:04:16Z
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 https://www.sciencedirect.com/science/article/pii/S1871141314000900
http://hdl.handle.net/20.500.12123/4826
1871-1413
https://doi.org/10.1016/j.livsci.2014.02.003
url https://www.sciencedirect.com/science/article/pii/S1871141314000900
http://hdl.handle.net/20.500.12123/4826
https://doi.org/10.1016/j.livsci.2014.02.003
identifier_str_mv 1871-1413
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/restrictedAccess
eu_rights_str_mv restrictedAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv Livestock Science 163 : 140-149 (May 2014)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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score 12.623145

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