Publicado

2022-03-25

Determination of some quality characteristics of new primary cuts of the forequarter of Colombian bovine carcasses

Determinación de algunas características de calidad de nuevos cortes primarios del cuarto delantero de canales bovinas colombianas

DOI:

https://doi.org/10.15446/dyna.v89n220.97467

Palabras clave:

bovine meat, bromatological quality, industrial quality, textural quality (en)
carne bovina, calidad bromatológica, calidad industrial, calidad textural. (es)

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Meat quality must be considered from a nutritional, sanitary and sensory perspective. In order to characterize bovine meat (three, four and five-stars), from the Urabá region (Antioquia), the bromatological, textural and industrial quality of seven new primary cuts from the forequarter of zebu cattle and crosses with zebu males was evaluated. The cuts showed bromatological characteristics that are within the ranges of premium category. The cuts´ tenderness was higher in those classified as five-stars, followed by four and three-stars. The cuts of loin and shank are more suitable for consumption at table and the other cuts can be used in formulations of derived meat products. The WHC increased along with myofibrillar protein content, while the EC decreased in the cuts with an increase of fat content. We conclude that these cattle can provide front cuts with important quality characteristics.

La calidad de la carne debe considerarse desde la perspectiva nutricional, sanitaria y sensorial. Con el objetivo de caracterizar la carne bovina (tres, cuatro y cinco estrellas), de la región de Urabá (Antioquia), se evaluó la calidad bromatológica, textural e industrial de siete nuevos cortes primarios del tren delantero de machos de raza Cebú y cruces con cebú. Los cortes presentaron características bromatológicas que se encuentran dentro de los rangos de categoría premium. La terneza de los cortes fue mayor en aquellos clasificados como cinco estrellas, seguidos de los cuatro y tres estrellas; los cortes Lomo y Brazo son más adecuados para consumo en mesa y los demás cortes pueden ser usados en formulaciones de productos cárnicos derivados. La CRA aumentó junto con el contenido de proteína miofibrilar. La CE disminuyó con el contenido graso. Se concluye que este ganado puede aportar cortes delanteros con características importantes de calidad.   

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Cómo citar

IEEE

[1]
D. A. Restrepo Molina, J. H. López Vargas, J. A. . Berdugo, K. R. . Cabrera Torres, y V. Alzate Amariles, «Determination of some quality characteristics of new primary cuts of the forequarter of Colombian bovine carcasses», DYNA, vol. 89, n.º 220, pp. 90–98, mar. 2022.

ACM

[1]
Restrepo Molina, D.A., López Vargas , J.H., Berdugo , J.A. , Cabrera Torres, K.R. y Alzate Amariles, V. 2022. Determination of some quality characteristics of new primary cuts of the forequarter of Colombian bovine carcasses. DYNA. 89, 220 (mar. 2022), 90–98. DOI:https://doi.org/10.15446/dyna.v89n220.97467.

ACS

(1)
Restrepo Molina, D. A.; López Vargas , J. H.; Berdugo , J. A. .; Cabrera Torres, K. R. .; Alzate Amariles, V. Determination of some quality characteristics of new primary cuts of the forequarter of Colombian bovine carcasses. DYNA 2022, 89, 90-98.

APA

Restrepo Molina, D. A., López Vargas , J. H., Berdugo , J. A. ., Cabrera Torres, K. R. . & Alzate Amariles, V. (2022). Determination of some quality characteristics of new primary cuts of the forequarter of Colombian bovine carcasses. DYNA, 89(220), 90–98. https://doi.org/10.15446/dyna.v89n220.97467

ABNT

RESTREPO MOLINA, D. A.; LÓPEZ VARGAS , J. H.; BERDUGO , J. A. .; CABRERA TORRES, K. R. .; ALZATE AMARILES, V. Determination of some quality characteristics of new primary cuts of the forequarter of Colombian bovine carcasses. DYNA, [S. l.], v. 89, n. 220, p. 90–98, 2022. DOI: 10.15446/dyna.v89n220.97467. Disponível em: https://revistas.unal.edu.co/index.php/dyna/article/view/97467. Acesso em: 20 mar. 2026.

Chicago

Restrepo Molina, Diego Alonso, Jairo Humberto López Vargas, Jesús Alfredo Berdugo, Kenneth Roy Cabrera Torres, y Verónica Alzate Amariles. 2022. «Determination of some quality characteristics of new primary cuts of the forequarter of Colombian bovine carcasses». DYNA 89 (220):90-98. https://doi.org/10.15446/dyna.v89n220.97467.

Harvard

Restrepo Molina, D. A., López Vargas , J. H., Berdugo , J. A. ., Cabrera Torres, K. R. . y Alzate Amariles, V. (2022) «Determination of some quality characteristics of new primary cuts of the forequarter of Colombian bovine carcasses», DYNA, 89(220), pp. 90–98. doi: 10.15446/dyna.v89n220.97467.

MLA

Restrepo Molina, D. A., J. H. López Vargas, J. A. . Berdugo, K. R. . Cabrera Torres, y V. Alzate Amariles. «Determination of some quality characteristics of new primary cuts of the forequarter of Colombian bovine carcasses». DYNA, vol. 89, n.º 220, marzo de 2022, pp. 90-98, doi:10.15446/dyna.v89n220.97467.

Turabian

Restrepo Molina, Diego Alonso, Jairo Humberto López Vargas, Jesús Alfredo Berdugo, Kenneth Roy Cabrera Torres, y Verónica Alzate Amariles. «Determination of some quality characteristics of new primary cuts of the forequarter of Colombian bovine carcasses». DYNA 89, no. 220 (marzo 23, 2022): 90–98. Accedido marzo 20, 2026. https://revistas.unal.edu.co/index.php/dyna/article/view/97467.

Vancouver

1.
Restrepo Molina DA, López Vargas JH, Berdugo JA, Cabrera Torres KR, Alzate Amariles V. Determination of some quality characteristics of new primary cuts of the forequarter of Colombian bovine carcasses. DYNA [Internet]. 23 de marzo de 2022 [citado 20 de marzo de 2026];89(220):90-8. Disponible en: https://revistas.unal.edu.co/index.php/dyna/article/view/97467

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1. Joseph Wanyama, Justus Kwetegyeka, Hannington Twinomuhwezi, Timothy Omara, Ivan Kiganda. (2026). Fatty acid composition and cholesterol distribution in edible tissues of long-horned Ankole cattle. Journal of Food Composition and Analysis, 149, p.108725. https://doi.org/10.1016/j.jfca.2025.108725.

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