title: Influence of dental carcass maturity on carcass traits and meat quality of Nellore bulls.
abstract: Carcasses of sixty-three Nellore bulls slaughtered at a commercial beef plant were randomly selected by dental classification (2, 4, 6 or 8 permanent incisors) in order to evaluate the influence of dental maturity on carcass traits and meat quality. Carcasses with 8 permanent incisors (p.i.) had greatest values (P<0.05) of carcass weight and longissimus area. Carcasses with 4 and 6 p.i. presented similar values of rib fat thickness being greater (P<0.05) than the other groups. Carcasses with 6 and 8 p.i. presented greater (P<0.05) values of shear force than the other groups. Conversely, carcasses with 2 and 4 p.i. displayed greater (P<0.05) myofibrillar fragmentation index and collagen solubility. Greatest values of thawing loss were observed in carcasses with 2 p.i. (P<0.05) while carcasses with 8 p.i. presented greatest values (P<0.05) of drip loss. Regarding longissimus color, carcasses with 8 p.i presented greatest value (P<0.05) of b*. Data suggests that dental maturity influences carcass traits and meat quality of Nellore bulls.
authors.affiliation: Departamento de Zootecnia da Universidade Federal de Viçosa, Campus Universitário, CEP: 36570-000, Viçosa, MG, Brazil. marcio_dsouza@hotmail.com
authors.forename: M S
authors.initials: MS
authors.lastname: Duarte
authors.forename: P V R
authors.initials: PV
authors.lastname: Paulino
authors.forename: M A
authors.initials: MA
authors.lastname: Fonseca
authors.forename: L L
authors.initials: LL
authors.lastname: Diniz
authors.forename: J
authors.initials: J
authors.lastname: Cavali
authors.forename: N V L
authors.initials: NV
authors.lastname: Serão
authors.forename: L A M
authors.initials: LA
authors.lastname: Gomide
authors.forename: S F
authors.initials: SF
authors.lastname: Reis
authors.forename: R B
authors.initials: RB
authors.lastname: Cox
mesh_terms: D050154:Adiposity; D000818:Animals; D001823:Body Composition; D001835:Body Weight; D001938:Brazil; D002417:Cattle; D003094:Collagen / Q000032:analysis / Q000737:chemistry; D019229:Dentition, Permanent; D006863:Hydrogen-Ion Concentration; D007180:Incisor / Q000254:growth & development*; D050152:Intra-Abdominal Fat / Q000254:growth & development*; D008297:Male; D008460:Meat / Q000032:analysis* / Q000592:standards; D008462:Meat-Packing Industry / Q000379:methods; D009124:Muscle Proteins / Q000032:analysis; D018482:Muscle, Skeletal / Q000737:chemistry / Q000254:growth & development*; D010858:Pigmentation; D011786:Quality Control; D033081:Shear Strength; D012995:Solubility; D013696:Temperature; D014867:Water / Q000032:analysis
chemical_list: D009124:Muscle Proteins; D014867:Water; D003094:Collagen