Banca de DEFESA: VANESSA PEREIRA MACEDO

Uma banca de DEFESA de MESTRADO foi cadastrada pelo programa.
DISCENTE : VANESSA PEREIRA MACEDO
DATA : 18/10/2019
HORA: 09:00
LOCAL: Auditório do Departamento de Farmácia
TÍTULO:

PHYSICAL-CHEMICAL AND SENSORY QUALITY OF CATTLE MEAT FROM DIFFERENT GENETIC GROUPS

PALAVRAS-CHAVES:

Genetic profile; Longissimus; Physicochemical analysis; Sensory panel; Steers

PÁGINAS: 75
GRANDE ÁREA: Ciências Agrárias
ÁREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Ciência de Alimentos
ESPECIALIDADE: Avaliação e Controle de Qualidade de Alimentos
RESUMO:

Beef is considered a great resource in high biologic valuable proteins, complex B vitamins vitamin A and important minerals. The meat tissue traits evaluation involves a range of parameters, and the muscle to meat conversion depends of several factors, and these aspects must work together in order to maintain meat quality to human consume. Animal genetic profile is an important aspect related to carcass traits, and the crossbreeding among steers from different genotypes, as zebu and taurine breeds, can improve meat quality traits, as tenderness. The aim of this study was to evaluate physical-chemical and sensory traits of beef from different genetic groups. Eighteen steers were pooled into three genetic groups: Nellore (Nel), ½Nellore ½Angus (NA) and ½Senepol ¼Nelore ¼Angus (Three cross). After slaughtering, processing and carcass cooling, Longissimus lumborum cuts were collected and submitted to physicochemical and sensory analysis. The results demonstrated that, despite the significant weight differences among the groups Nel (615.7 kg) NA (531.7 kg) e Three cross (473.3 kg), it was not observed effects on their finishing scores. In general, crossbreds had lower subcutaneous fat (SFT) deposition and higher loin eye area (LEA) compared to zebu group, being thus earlier in muscling and hence in meat cut yields. Three cross, which was the lightest, had the highest LEA score, hence showing better performance, and, regarding crossbreds, it was earlier in SFT than NA. Furthermore, Three cross presented beef with better water holding capacity and color, showing less trend to dark cutting meat. Regarding to fatty acid composition, crossbreds, which had lower fat proportions, had significant lower SFA content. Three cross was similar to Nellore in desaturase and elongase activities, MUFA:SFA ratio and CLA content, and furthermore, had significant lower amounts of SFA 12:0 and 14:0, and thus lower atherogenicity and thrombogenicity indexes. Moreover, Three cross had better juiciness and tenderness ratings at sensory panel. Therefore, Three cross is a better option than zebu and half-blood to increase meat production due its early trend in to increase meat cuts yields, and to improve physicochemical and sensory traits, as water holding capacity and color, and these factors are greatly important for meat producers and consumers.

MEMBROS DA BANCA:
Presidente - 1524554 - RONALDO LOPES OLIVEIRA
Externo ao Programa - 2058916 - THADEU MARINIELLO SILVA
Externo ao Programa - 1813193 - ANALIVIA MARTINS BARBOSA