Lairage time effect on meat quality in Hereford steers in rangeland conditions.

COSTA, F. DE O. - BRITO, G. - SOARES DE LIMA, J.M. - SANT ´ANNA, A.C. - COSTA, M.J.R.P. DA - DEL CAMPO, M.

Resumen:

This study evaluated lairage time effects on carcass and meat quality traits of Hereford steers. Thirty Hereford steers fed on pasture were assigned to two treatments according to lairage time: 3 h (n = 15) and 12 h (n = 15). Individual temperament was assessed using crush score and flight speed. pH decline, glycogen content, meat color, and shear force were measured. pH was not different between treatments at any time point, showing a normal decline rate. Meat color and shear force did not differ between treatments, but muscle glycogen was lower in treatment with 3 h, not enough to affect quality but suggesting a higher level of stress in 3 h lairage time. Temperament did not have any impact on carcass and meat quality traits. No differences were found in pH, color, and tenderness between treatments, but the lower muscle glycogen concentrations for the shorter lairage suggest a higher risk regarding meat quality.


Detalles Bibliográficos
2019
CRUSH SCORE
FLIGHT SPEED
GLYCOGEN
PH
SHEAR FORCE
Inglés
Instituto Nacional de Investigación Agropecuaria
AINFO
http://www.ainfo.inia.uy/consulta/busca?b=pc&id=59885&biblioteca=vazio&busca=59885&qFacets=59885
Acceso abierto
_version_ 1805580527273508864
author COSTA, F. DE O.
author2 BRITO, G.
SOARES DE LIMA, J.M.
SANT ´ANNA, A.C.
COSTA, M.J.R.P. DA
DEL CAMPO, M.
author2_role author
author
author
author
author
author_facet COSTA, F. DE O.
BRITO, G.
SOARES DE LIMA, J.M.
SANT ´ANNA, A.C.
COSTA, M.J.R.P. DA
DEL CAMPO, M.
author_role author
bitstream.checksum.fl_str_mv 06f37d9f699125cd9bd5fb6bd8ba1cb6
bitstream.checksumAlgorithm.fl_str_mv MD5
bitstream.url.fl_str_mv https://redi.anii.org.uy/jspui/bitstream/20.500.12381/841/1/sword-2022-10-20T22%3a17%3a17.original.xml
collection AINFO
dc.creator.none.fl_str_mv COSTA, F. DE O.
BRITO, G.
SOARES DE LIMA, J.M.
SANT ´ANNA, A.C.
COSTA, M.J.R.P. DA
DEL CAMPO, M.
dc.date.accessioned.none.fl_str_mv 2022-10-21T01:17:17Z
dc.date.available.none.fl_str_mv 2022-10-21T01:17:17Z
dc.date.issued.none.fl_str_mv 2019
dc.date.updated.none.fl_str_mv 2022-10-21T01:17:17Z
dc.description.abstract.none.fl_txt_mv This study evaluated lairage time effects on carcass and meat quality traits of Hereford steers. Thirty Hereford steers fed on pasture were assigned to two treatments according to lairage time: 3 h (n = 15) and 12 h (n = 15). Individual temperament was assessed using crush score and flight speed. pH decline, glycogen content, meat color, and shear force were measured. pH was not different between treatments at any time point, showing a normal decline rate. Meat color and shear force did not differ between treatments, but muscle glycogen was lower in treatment with 3 h, not enough to affect quality but suggesting a higher level of stress in 3 h lairage time. Temperament did not have any impact on carcass and meat quality traits. No differences were found in pH, color, and tenderness between treatments, but the lower muscle glycogen concentrations for the shorter lairage suggest a higher risk regarding meat quality.
dc.identifier.none.fl_str_mv http://www.ainfo.inia.uy/consulta/busca?b=pc&id=59885&biblioteca=vazio&busca=59885&qFacets=59885
dc.language.iso.none.fl_str_mv en
eng
dc.rights.es.fl_str_mv Acceso abierto
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
dc.source.none.fl_str_mv reponame:AINFO
instname:Instituto Nacional de Investigación Agropecuaria
instacron:Instituto Nacional de Investigación Agropecuaria
dc.subject.none.fl_str_mv CRUSH SCORE
FLIGHT SPEED
GLYCOGEN
PH
SHEAR FORCE
dc.title.none.fl_str_mv Lairage time effect on meat quality in Hereford steers in rangeland conditions.
dc.type.none.fl_str_mv Article
PublishedVersion
info:eu-repo/semantics/article
dc.type.version.none.fl_str_mv info:eu-repo/semantics/publishedVersion
description This study evaluated lairage time effects on carcass and meat quality traits of Hereford steers. Thirty Hereford steers fed on pasture were assigned to two treatments according to lairage time: 3 h (n = 15) and 12 h (n = 15). Individual temperament was assessed using crush score and flight speed. pH decline, glycogen content, meat color, and shear force were measured. pH was not different between treatments at any time point, showing a normal decline rate. Meat color and shear force did not differ between treatments, but muscle glycogen was lower in treatment with 3 h, not enough to affect quality but suggesting a higher level of stress in 3 h lairage time. Temperament did not have any impact on carcass and meat quality traits. No differences were found in pH, color, and tenderness between treatments, but the lower muscle glycogen concentrations for the shorter lairage suggest a higher risk regarding meat quality.
eu_rights_str_mv openAccess
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language eng
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oai_identifier_str oai:redi.anii.org.uy:20.500.12381/841
publishDate 2019
reponame_str AINFO
repository.mail.fl_str_mv lorrego@inia.org.uy
repository.name.fl_str_mv AINFO - Instituto Nacional de Investigación Agropecuaria
repository_id_str
rights_invalid_str_mv Acceso abierto
spelling 2022-10-21T01:17:17Z2022-10-21T01:17:17Z20192022-10-21T01:17:17Zhttp://www.ainfo.inia.uy/consulta/busca?b=pc&id=59885&biblioteca=vazio&busca=59885&qFacets=59885This study evaluated lairage time effects on carcass and meat quality traits of Hereford steers. Thirty Hereford steers fed on pasture were assigned to two treatments according to lairage time: 3 h (n = 15) and 12 h (n = 15). Individual temperament was assessed using crush score and flight speed. pH decline, glycogen content, meat color, and shear force were measured. pH was not different between treatments at any time point, showing a normal decline rate. Meat color and shear force did not differ between treatments, but muscle glycogen was lower in treatment with 3 h, not enough to affect quality but suggesting a higher level of stress in 3 h lairage time. Temperament did not have any impact on carcass and meat quality traits. No differences were found in pH, color, and tenderness between treatments, but the lower muscle glycogen concentrations for the shorter lairage suggest a higher risk regarding meat quality.https://hdl.handle.net/20.500.12381/841enenginfo:eu-repo/semantics/openAccessAcceso abiertoCRUSH SCOREFLIGHT SPEEDGLYCOGENPHSHEAR FORCELairage time effect on meat quality in Hereford steers in rangeland conditions.ArticlePublishedVersioninfo:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionreponame:AINFOinstname:Instituto Nacional de Investigación Agropecuariainstacron:Instituto Nacional de Investigación AgropecuariaCOSTA, F. DE O.BRITO, G.SOARES DE LIMA, J.M.SANT ´ANNA, A.C.COSTA, M.J.R.P. DADEL CAMPO, M.SWORDsword-2022-10-20T22:17:17.original.xmlOriginal SWORD entry documentapplication/octet-stream2121https://redi.anii.org.uy/jspui/bitstream/20.500.12381/841/1/sword-2022-10-20T22%3a17%3a17.original.xml06f37d9f699125cd9bd5fb6bd8ba1cb6MD5120.500.12381/8412022-10-20 22:17:18.256oai:redi.anii.org.uy:20.500.12381/841Gobiernohttp://inia.uyhttps://redi.anii.org.uy/oai/requestlorrego@inia.org.uyUruguayopendoar:2022-10-21T01:17:18AINFO - Instituto Nacional de Investigación Agropecuariafalse
spellingShingle Lairage time effect on meat quality in Hereford steers in rangeland conditions.
COSTA, F. DE O.
CRUSH SCORE
FLIGHT SPEED
GLYCOGEN
PH
SHEAR FORCE
status_str publishedVersion
title Lairage time effect on meat quality in Hereford steers in rangeland conditions.
title_full Lairage time effect on meat quality in Hereford steers in rangeland conditions.
title_fullStr Lairage time effect on meat quality in Hereford steers in rangeland conditions.
title_full_unstemmed Lairage time effect on meat quality in Hereford steers in rangeland conditions.
title_short Lairage time effect on meat quality in Hereford steers in rangeland conditions.
title_sort Lairage time effect on meat quality in Hereford steers in rangeland conditions.
topic CRUSH SCORE
FLIGHT SPEED
GLYCOGEN
PH
SHEAR FORCE
url http://www.ainfo.inia.uy/consulta/busca?b=pc&id=59885&biblioteca=vazio&busca=59885&qFacets=59885