Correo Electrónico
DNINFOA - SIA
Bibliotecas
Convocatorias
Identidad U.N.
Published
Commercial meat cuts hardness of dual-purpose cattle from Cundinamarca (Colombia) high tropics zone
Dureza de cortes comerciales de ganado bovino doble propósito del trópico alto en Cundinamarca, Colombia
DOI:
https://doi.org/10.15446/rfnam.v75n1.93900Keywords:
Crianza, Ganado doble propósito , Escala de dureza, Fuerza de corte Terneza (es)Breeding, Dual purpose cattle, Hardness scale , Shear force Tenderness (en)
Este estudio tuvo como objetivo determinar el efecto del biotipo, la edad al sacrificio, la condición sexual y el sistema de alimentación sobre la dureza de cuatro cortes comerciales: Lomo (Longissimus dorsi), Bota (Biceps femoris), Muchacho (Semitendinosus) y Paletero (Infraspinatus), provenientes de 50 bovinos pertenecientes a sistemas de doble propósito del trópico alto en el departamento de Cundinamarca, Colombia. Para la obtención de los valores en este atributo se emplearon los métodos de medición instrumental de fuerza de corte con cuchilla de Warner-Bratzler y la evaluación sensorial, cuya correlación fue del 71%. Esto permitió la elaboración de una escala de dureza en la cual los cortes Lomo y Paletero se ubicaron en la categoría de “suave” (blando) y se comportaron estadísticamente igual en ambos métodos de medición, mientras que los cortes Bota y Muchacho se ubicaron en la categoría de “medio” y tuvieron diferencias estadísticas de acuerdo con la percepción dada por el panel sensorial. Así mismo, los resultados obtenidos mostraron diferencias significativas entre los cortes, destacando al Paletero por su menor valor de dureza y comportamiento similar al Lomo. Efectos significativos sobre la dureza de la carne fueron encontrados para todos los factores a excepción de la edad, lo cual muestra la influencia que tienen estos y su manejo en finca sobre la calidad de la carne.
This study aimed to determine the effect of biotype, slaughter age, sexual condition and feeding system on the four commercial meat cuts hardness: Lomo (Longissimus dorsi), Bota (Biceps femoris), Muchacho (Semitendinosus) and Paletero (Infraspinatus), from 50 bovines belonging to dual-purpose systems of the high tropics in Cundinamarca, Colombia. To obtain the values of this attribute, the Warner-Bratzler blade cutting force (FWB) instrumental measurement methods and sensory evaluation were used, with 71% of correlation. This allowed the elaboration of a hardness scale in which the Lomo and Paletero meat cuts were in the category of “soft” and behaved statistically the same in both measurement methods, while Bota and Muchacho meat cuts were in the category of “medium” and had statistical differences according to the sensory panel perception. Likewise, the results showed significant differences between the meat cuts, highlighting Paletero due to lower hardness value and behavior similar to the Lomo meat cut. Significant effects on the meat toughness were found for all factors, except age, which shows the influence that these and their farm management have on the quality of the meat.
References
Amatayakul S, Jackson J, Stegner J, King V, Rubio L, Howard R and Walker J. 2012. Immunocastration of Bos indicus × Brown Swiss bulls in feedlot with gonadotropin-releasing hormone vaccine Bopriva provides improved performance and meat quality. Journal of Animal Science 90(11): 3718-3728. https://doi.org/10.2527/jas.2011-4826
AMSA - American Meat Science association. 2015. Research guidelines for cookery, sensory evaluation and instrumental tenderness measurements of meat. Segunda edición, versión 1.0. American Meat Science Association. Illinois, USA.
Batista GH, Barbosa A and Emerick LR. 2016. Carcass and meat traits of feedlot Nellore bulls fed different dietary energy. Revista Brasileira de Zootecnia 45(5): 165-272. https://doi.org/10.1590/S1806-92902016000500009
Belew JB, Brooks JC, McKenna DR and Savell JW. 2003. Warner-Bratzler shear force evaluations of 40 bovine muscles. Meat Science 64(4): 507–512. https://doi.org/10.1016/S0309-1740(02)00242-5
Braña D, Ramírez E, Rubio MS, Sánchez A, Torrescano G, Arenas de Moreno ML and Ríos FG. 2011. Manual de análisis de calidad en muestras de carne. pp. 31-39. Ajuchitlán, México: Centro Nacional de Investigación Disciplinaria en Fisiología y Mejoramiento Animal. Folleto Técnico No. 11.
Bruce H and Alhus J. 2017. Advances in the understanding and measurement of meat texture. En P. Purslow. New aspects of meat quality: From genes to ethics pp. 129-166. Duxford, Reino Unido: Woodhead Publishing Series in Food Science, Technology and Nutrition.
Calkins CR and Sullivan G. 2011. Ranking beef muscles for Warner-Bratzler shear force and trained sensory panel ratings from published literature. Journal of Food Quality 34: 195-203. https://doi.org/10.1111/j.1745-4557.2011.00386.x
Camacho R. 2008. Evaluacióndel efecto de algunas características inherentes al animal sobre la terneza de la carne bovina. Comunicaciones en Estadística: 43-55.
Cheng H, Song S, Jung EY, Jeong JY, Joo ST and Kim GD. 2020. Comparison of beef quality influenced by freezethawing among different beef cuts having different muscle fiber characteristics. Meat Science 169(11): 108-206. https://doi.org/10.1016/j.meatsci.2020.108206
Cuetia J. 2012. Polimorfismo de los genes calpaína, calpastatina y leptina en diez raza bovinas criollas mediante siete marcadores de polimorfismos de nucleótido simple (SNPs) (Tesis de Maestría). Universidad Nacional de Colombia. Palmira, Colombia. pp. 16-35.
Desgarennes C, Del Moral S, Meza V, Peña J, Zárate J and Abad-Zavaleta J. 2017. Estimación de las frecuencias alélicas y genotípicas de los genes CAPN1 y CAST asociados a la calidad de la carne en bovinos de la Cuenca del Papaloapan. Revista Electrónica Nova Scientia 9(2): 211-228.
Destefanis G, Brugiapaglia A, Barge MT and Dal Molin E. 2008. Relationship between beef consumer tenderness perception and Warner-Bratzler shear force. Meat Science 78(3): 153–156. https://doi.org/10.1016/j.meatsci.2007.05.031
Font-i-Furnols M and Guerrero L. 2014. Consumer preference, behavior and perception about meat and meat products: An overview. Meat Science 98(3): 361-371. https://doi.org/10.1016/j.meatsci.2014.06.025
Guo W and Greases M. 2017. Muscle structure, proteins and Meat Quality. En P. Purslow, New aspects of meat quality. pp. 24-26. Duxford, Reino Unido: WoodHead Publishing.
Hernández R. 2008. Evaluación del crecimiento, calidad de la canal y cortes de carne en cinco grupos raciales bovinos de la orinoquía colombiana (undergraduate thesis). Universidad de los Llanos, 24-28.
Jiang T, Busboom J, Nelson M, O’Fallon J, Ringkob T, Rogers K and Piper K. 2010. The influence of forage diets and aging on beef palatability. Meat Science 86(3): 642-650. https://doi.org/10.1016/j.meatsci.2010.05.016
Lage J, Paulino P, Valadares Filho S, Souza E, Duarte M and Benedeti P. 2012. Influence of genetic type and level of concentrate in the finishing diet on carcass and meat quality traits in beef heifers. Meat Science 90(3): 770-774. https://doi.org/10.1016/j.meatsci.2011.11.012
Latorre M, Iezzi S, Christensen S and Purslow P. 2017. Bovinos machos jóvenes castrados versus enteros; calidad de carne y propiedades del tejido conectivo. Revista de Investigaciones Agropecuarias 43(1): 72-77.
Miguel G, Faria M, Roca R, Santos C, Suman S, Faitarone A and Savian T. 2014. Inmunocastration improves carcass traits and beef color attributes in Nellore and Nellore×Aberdeen Angus crossbred animals finished in feedlot. Meat Science 96(2): 884-891. https://doi.org/10.1016/j.meatsci.2013.08.030
Montoya C. 2014. Caracterización de algunas variables de calidad de carne en bovinos manejados bajo diferentes condiciones de producción en el trópico colombiano (Tesis de Maestría). Universidad Nacional de Colombia. Medellín, Colombia. 65-86.
Panjono KS, Lee IS and Lee SK. 2009. Carcass characteristics of Hanwoo (Korean cattle) from different sex. Livestock Science 123: 283-287. https://doi.org/10.1016/j.livsci.2008.11.024
Peluffo M and Monteiro M. 2002. Terneza: una característica a tener en cuenta. Revista del Plan Agropecuario 18: 18-21.
Pinilla YC. 2014. Efecto de SNPs de genes candidatos asociados a textura de la carne en bovinos Bos indicus y sus cruces (Tesis de Maestría). Universidad Nacional de Colombia. Bogotá, Colombia. pp. 15-38.
Quiroga G. 2005. Calidad y cortes de la canal bovina para el mercado interno y exigencias internacionales. Seminario Nacional de Actualización en Sanidad y Producción Bovina, 1-23.
Shackelford SD, Wheeler TL and Koohmaraie M. 1995. Relationship between shear force and trained sensory panel tenderness ratings of 10 major muscles from Bos indicus and Bos taurus cattle. Journal of Animal Science 73(11): 3333–3340.
Sterman J and De Felício P. 2010. Production systems - An example from Brazil. Meat Science 84, 238-243. https://doi.org/10.1016/j.meatsci.2009.06.006
Torregroza A, Castañeda D and Fernández-Lucas J. 2016. Efectos del proceso de maduración de carne bovina comercializada en el departamento del Atlántico. Agronomía Colombiana 1: S1072-S1075. https://doi.org/10.15446/agron.colomb.sup.2016n1.58223
Torrico D, Hutchings S, Ha M, Bittner E, Fuentes S, Warner R and Dushea F. 2018. Novel techniques to understand consumer responses towards food products: A review with a focus on meat. Meat Science 144: 30-42. https://doi.org/10.1016/j.meatsci.2018.06.006
Vásquez R, Ballesteros H, Martínez R and Barrera G. 2006. Evaluación de la producción y la calidad de la carne bovina de las razas romosinuano, cebú y sus cruces. Corpoica, El ganado romosinuano en la producción de carne en Colombia. pp. 52-59. Bogotá, Colombia: Corpoica.
Vásquez R, Ballesteros H and Muñoz A. 2007. Factores asociados con la calidad de la carne. I parte: la terneza de la carne bovina en 40 empresas ganaderas de la región Caribe y el Magdalena Medio. Revista Corpoica- Ciencia y Tecnología Agropecuaria 8(2): 60-65.
Warner R, Greenwood P, Pethick D and Ferguson D. 2010. Genetic and environmental effects on meat quality. Meat Science 86(1): 171-183. https://doi.org/10.1016/j.meatsci.2010.04.042
Wright S, Ramos P, Dwain D, Scheffler J, Elz M, Mateescu R and Scheffler T. 2018. Brahman genetics influence muscle fibers properties, protein degradation, and tenderness in an AngusBrahman multi-breed herd. Meat Science 135: 84-93. https://doi.org/10.1016/j.meatsci.2017.09.006
How to Cite
APA
ACM
ACS
ABNT
Chicago
Harvard
IEEE
MLA
Turabian
Vancouver
Download Citation
License
Copyright (c) 2021 diego alonso restrepo molina, NATALIE TATIANA ACOSTA CASTELLANOS, JAIRO HUMBERTO LOPEZ VARGAS, GERMAN AFANADOR TELLEZ
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
The journal allows the author(s) to maintain the exploitation rights (copyright) of their articles without restrictions. The author(s) accept the distribution of their articles on the web and in paper support (25 copies per issue) under open access at local, regional, and international levels. The full paper will be included and disseminated through the Portal of Journals and Institutional Repository of the Universidad Nacional de Colombia, and in all the specialized databases that the journal considers pertinent for its indexation, to provide visibility and positioning to the article. All articles must comply with Colombian and international legislation, related to copyright.
Author Commitments
The author(s) undertake to assign the rights of printing and reprinting of the material published to the journal Revista Facultad Nacional de Agronomía Medellín. Any quotation of the articles published in the journal should be made given the respective credits to the journal and its content. In case content duplication of the journal or its partial or total publication in another language, there must be written permission of the Director.
Content Responsibility
The Faculty of Agricultural Sciences and the journal are not necessarily responsible or in solidarity with the concepts issued in the published articles, whose responsibility will be entirely the author or the authors.
