title: Effects of teeth maturity and fatness of Nellore (Bos indicus) steer carcasses on instrumental and sensory tenderness.
abstract: This study sought to evaluate the effects of teeth maturity and carcass fatness on physical and sensory traits of the beef ribeye (M. longissimus thoracis). Carcass sides (n=60) of Nellore steers were grouped into six categories, according to teeth maturity (2, 4 and 6 permanent incisors), and fatness (2 - slight and 3 - average). The boneless ribeye cuts (6th - 9th ribs) were vacuum packed and aged for 14days. Steaks, 2.5cm thick, were evaluated as to sarcomere length, shear force and sensory attributes. Sarcomere length was not affected (P>0.05) by maturity or fatness. Teeth maturity did not influence (P>0.05) tenderness measured by instrumental or sensory analysis, however rib steaks from fatter carcasses displayed better tenderness (P<0.01) and lower cooking losses (P<0.01). In the Nellore steer carcasses produced in Brazil, fatness may be more important than teeth maturity to improve meat tenderness.
authors.affiliation: Department of Food Technology, Faculty of Food Engineering, Cidade Universitária, Zeferino Vaz, Campinas, Brazil.
authors.forename: S B
authors.initials: SB
authors.lastname: Pflanzer
authors.forename: P E de
authors.initials: PE
authors.lastname: Felício