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Chemical and sensory characteristics of meat from Nellore and Crioulo Lageano breeds

2012; Wiley; Volume: 47; Issue: 10 Linguagem: Inglês

10.1111/j.1365-2621.2012.03075.x

1365-2621

Marina Leite Mitterer‐Daltoé, Fabiane C. Petry, Daniele F. Wille, Rosa Treptow, Vera Maria Villamil Martins, M. I. QUEIROZ,

Protein Hydrolysis and Bioactive Peptides

Summary This study aimed to describe and differentiate Crioulo Lageano and Nellore beef using chemical and sensory characteristics. Twenty‐four cattle were divided into two groups as follows: Nellore (12) and Crioulo Lageano (12). Six types of cuts were analysed: topside, rum cap, eye round, tenderloin, sirloin and rib eye. The Crioulo cuts had a higher ( P ≤ 0.05) percentage of fat compared with the Nellore cuts with the exception of the sirloin and rib eye where no significant differences were found. Moreover, breed type influenced collagen variation. The total colour difference parameter indicated a significant colour difference between meats from the different breeds. A quantitative descriptive analysis showed differences in sensory attributes between breeds and cuts. The breed type had a significant effect on the fibre residue, bitter taste, chewiness and fat residue. According to the principal component analysis, certain sensory attributes provided 48.8% of the information about the Crioulo meat.