Moisture and fat content, marbling level and color of boneless rib cut from Nellore steers varying in maturity and fatness

dc.creatorPflanzer, SB
dc.creatorde Felicio, PE
dc.date2011
dc.dateJAN
dc.date2014-07-30T14:03:34Z
dc.date2015-11-26T16:44:20Z
dc.date2014-07-30T14:03:34Z
dc.date2015-11-26T16:44:20Z
dc.date.accessioned2018-03-28T23:29:39Z
dc.date.available2018-03-28T23:29:39Z
dc.identifierMeat Science. Elsevier Sci Ltd, v. 87, n. 1, n. 7, n. 11, 2011.
dc.identifier0309-1740
dc.identifier1873-4138
dc.identifierWOS:000284434600002
dc.identifier10.1016/j.meatsci.2010.08.009
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/57710
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/57710
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1273890
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.descriptionThis study analyzed rib steaks (M longissimus thoracis) of Nellore steers (n = 60) for intramuscular moisture and fat content marbling level and visual and instrumental color Carcass sides were classified on the kill floor according to teeth maturity (2 4 and 6 permanent incisors) and fatness (2 - slight and 3 - average) The cranial end of the boneless cut was aged for 14 days and frozen Steaks of 2 5 cm thick were cut and thawed for analysis Moisture and fat content were determined in minced lean CIE color was measured with a MiniScan XE (TM) and visually evaluated by an eight-member panel which also assessed marbling In this type of cattle and ranges of maturity and fatness considered increasing either maturity or fatness causes a slight reduction in moisture and an Increment in lipid content But neither maturity nor fatness seems to affect the visual perception of meat color on display (C) 2010 The American Meat Science Association Published by Elsevier Ltd All rights reserved
dc.description87
dc.description1
dc.description7
dc.description11
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.languageen
dc.publisherElsevier Sci Ltd
dc.publisherOxford
dc.publisherInglaterra
dc.relationMeat Science
dc.relationMeat Sci.
dc.rightsfechado
dc.rightshttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dc.sourceWeb of Science
dc.subjectBeef
dc.subjectTeeth maturity
dc.subjectCarcass fatness
dc.subjectColor
dc.subjectIntramuscular fat
dc.subjectMarbling
dc.subjectMeat Quality
dc.subjectBeef
dc.subjectTraits
dc.subjectMuscle
dc.subjectCarcass
dc.subjectTenderness
dc.subjectCows
dc.subjectPalatability
dc.subjectSystem
dc.subjectCattle
dc.titleMoisture and fat content, marbling level and color of boneless rib cut from Nellore steers varying in maturity and fatness
dc.typeArtículos de revistas


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