年龄和性别对波多黎各肉牛嫩度和多汁性的影响

Q4 Agricultural and Biological Sciences

Journal of Agriculture of The University of Puerto Rico Pub Date : 2021-04-05 DOI:10.46429/JAUPR.V101I1.14292

K. Domenech, Aixa Rivera, Américo Casas, M. Pagán, D. Cianzio, F. Pérez

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引用次数: 1

摘要

采用130只牛肉型动物，评价了实足年龄(0、2、4、6和8个恒切牙[PI])和性别对腰最长肌肉质的影响。评估热胴体重(HCW)、肌内脂肪(IF)、pH、嫩度(WBS)、颜色(L*、a*和b*)、持水量和感官特性(嫩度、多汁性和一般接受度)。女性HCW较低(178比252 kg;P 0.05)。为了更好地了解年龄和性别对肉质的影响，pH值的变化必须得到解决。

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Effect of chronological age and sex on tenderness and juiciness of beef from cattle raised in Puerto Rico

Effects of chronological age (0, 2, 4, 6, and 8 permanent Incisors [PI]) and sex were evaluated on meat quality of the Longissimus lumborum muscle using 130 beef-type animals. Hot carcass weight (HCW), intramuscular fat (IF), pH, tenderness (WBS), color (L*, a*, and b*), water holding capacity and sensory properties (tenderness, juiciness, and general acceptance) were evaluated. Females had lower HCW (178 vs. 252 kg; P 0.05). To better understand how age and sex affect meat quality, pH variations must be addressed.

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来源期刊

Journal of Agriculture of The University of Puerto Rico 农林科学-农业综合

CiteScore

0.20

自引率

0.00%

发文量

审稿时长

6 months

期刊介绍： The Journal of Agriculture of the University of Puerto Rico issued biannually by the Agricultural Experiment Station of the University of Puerto Rico, Mayagüez Campus, for the publication of articles and research notes by staff members or others, dealing with scientific agriculture in Puerto Rico and elsewhere in the Caribbean and Latin America.