Mariana Garcia Ornaghi

Carcass Composition and Cuts of Bulls and Steers Fed with Three Concentrate Levels in the Diets

In this paper, weight, carcass dressing, weights of the primary cuts, weights of the physical components of the primary cuts, and weights of the main commercial cuts of 66 Purunã animals, of which 33 were bulls and 33 were steers were evaluated. These animals, with an average age of 19 months at the beginning of the experiment, were finished in a feedlot system during 116 days, and were fed with diets containing three levels of concentrate (0.8%, 1.1%, and 1.4% of body weight). The concentrate was formulated with 25% soybean meal, 73% ground corn grain, 1% of a mineral mix, and 1% of limestone. The interaction between sexual groups and the concentrate level was not significant for any of the variables. Likewise, no effect of the concentrate level was detected on the same variable traits. The bulls demonstrated higher hot carcass weights (265.1 vs 221.7 kg) and a higher proportion of forequarter (38.4% vs 36.1%) however the steers presented with higher proportions of side (19.7% vs 18.5%) and hindquarter (44.2% vs 43.1%). The bulls produced higher yields of muscle in the three primary cuts, there by resulting in higher yields of edible portions of the carcass. The bulls also produced higher weights of tenderloin, knuckle, topside, flat, eye round, rump, and rump cover. The finishing of young bulls in feedlot is to be recommended, since the animals produce carcasses with higher amounts of edible meat and higher yields of commercial cuts, thus allowing for a better price for the carcass. Low concentrate level could be used due to the lower cost of production for farmers.

Animal Performance and Carcass Characteristics of Bulls (1/2 Purunã vs 1/2 Canchim) Slaughtered at 16 and 22 Months Old, and Three Different Weights

Current study aimed to evaluate the performance of bulls (1/2 Purunã vs 1/2 Canchim) slaughtered at two ages and three different weights. One hundred and thirteen bulls were divided into two slaughter ages (16 and 22 months) and three different slaughter weights (light, 422 kg; medium, 470 kg; and heavy, 550 kg). The body weight was higher for bulls slaughtered at 16 months. Daily gain, carcass weight and dressing were higher for bulls slaughtered at 16 months. Feed intake was higher for bulls slaughtered at 22 months although feed efficiency was better for bulls slaughtered at 16 months. Carcass characteristics were better for bulls slaughtered at 16 months. The percentages of muscle, fat and bone and meat characteristics were similar between two slaughter ages. Feed intake and animal performance was lower for lighter animals. Feed conversion and carcass dressing were similar in the three slaughter weights. Muscle percentage was higher for heavier animals but fat and bone percentages were lower. Slaughter weight had no effect on meat characteristics.

Validation of photographs usage to evaluate meat visual acceptability of young bulls finished in feedlot fed with or without essential oils

Forty ½ Brown Swiss×½ Nellore crossbred bulls were distributed into three experimental groups: CON - diet without addition of essential oils; CLO - diet with average 5,000mg/animal/day of clove essential oils and CIN - diet with average 5,000mg/animal/day of cinnamon essential oils to evaluate three methodologies of visual acceptability: with steaks directly in Trays and Sequential and Random photos. Seventeen consumers evaluated visual appearance of meat using a 9-point structured hedonic scale. CON group presented higher shelf-life than essential oils groups. Trays and Sequential scores were similar in the majority of days; thus digital images could be used to evaluate colour evolution. However, Random photos resulted in lower scores and slower acceptability decrease than Trays and Sequential photos (p<0.05) among the second and fifth day of display. Random photos presented a lower and more constant standard deviation than Trays and Sequential photos (p<0.01) indicating that this methodology promoted a higher standard situation for meat colour evaluation.

Quality and Sensorial Evaluation of Beef Hamburger Made with Herbs, Spices, and Reduced Sodium Content

ABSTRACT Strategies aiming to reduce dietary sodium are being implemented based on studies that show that excessive consumption of sodium is associated with negative health effects. The objective of this study was to characterize hamburgers with reduced sodium (NaCl) content by 25% (F25) and 50% (F50). Microbiology, physico-chemical composition, and sensory analysis (for non-hypertensive and hypertensive consumers) were performed. In addition, a market survey was conducted. Sodium reduction affected the hamburger firmness; F50 presented the highest value. Microbiological aspects were adequate. The acceptability of hyposodic hamburgers remained over 70%. Hypertensive consumers had great overall acceptability and only non-hypertensive consumers detected the sodium reduction (F50). A market survey showed consumer interest in acquiring products with sodium reduction. Thus, it is possible to reduce the amount of sodium in meat products, which may benefit consumer health due to reduced sodium consumption.

Quality and sensory acceptability of fish fillet (Oreochromis niloticus) with alginate-based coating containing essential oils

The quality and sensory acceptability of fish fillet (Oreochromis niloticus) with alginate-based coating containing ginger and oregano essential oils (EO) were evaluated. The antioxidant activity of essential oil, coating, and fish were also investigated. In relation to lipid oxidation, a decrease was observed in fish with the edible coatings compared to the control being the coating with oregano EO the most effective and also with the highest antioxidant activity. Loss in color and weight were significantly lower with coating. Fish with coating maintained firmness whereas fish without coating became softer. Fish with edible coating and oregano essential oils showed higher sensory acceptability regarding to odor evaluated by consumers. Thus, edible coatings with essential oils as natural antioxidant improved the product quality and sensory acceptability.

Determinação da coloração e a disposição de compra pelos consumidores da carne bovina

Colour perception plays a major role in evaluation of meat quality, especially during purchasing. Consumers need first to be entirely satisfied with the sensory properties of meat, before other quality dimensions become relevant. The traditional methodology of assessing meat color evolution in displays is complex, expensive and demands long duration. Photographs are an alternative to overcome these difficulties thus the validation of this methodology become necessary. One of the biggest problems in coloration assessments is the development of new methodologies to obtain information that is significant; they can compare and improve products. These difficulties can be overcome by assessing the color through photographs, as in a visual inspection system computer an image and a computer with software can perform several pre-defined goals, so its use could lead to more consistent results efficient manner. Thus our objective was to reviser perception of meat between viewing meat directly in displayer and their corresponding photographs to assess the reliability and accuracy of using food photographs as an assessment tool.