Carcass and meat quality in Brown fattened young bulls: effect of rearing method and slaughter weight

A. Cerdeño, C. Vieira, E. Serrano and A.R. Mantecón
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A. Cerdeño: Experimental Agricultural Station, Spanish National Research Council, León, Spain
C. Vieira: Meat Technological Station, Agronomic Technological Institute, Salamanca, Spain
E. Serrano: Experimental Agricultural Station, Spanish National Research Council, León, Spain
A.R. Mantecón: Experimental Agricultural Station, Spanish National Research Council, León, Spain

Czech Journal of Animal Science, 2006, vol. 51, issue 4, 143-150

Abstract: Three groups of Brown fattened young bulls were studied, comparing the effects of rearing method (suckled vs. bucket reared) and of slaughter weight (400 vs. 480 kg). Suckled animals had higher fatness scores (2.2 vs. 1.3), more dissectible fat (14.5 vs. 9.1%), and higher intramuscular fat content (7.8 vs. 4.6%DM), accompanied by better scores in sensory tenderness (5.2 vs. 3.8) than did the bucket-reared ones. Animals slaughtered at a heavier weight showed a higher dressing percentage (57.5 vs. 53.8%), conformation score (9.2 vs. 6.2), and fat content (fatness score, dissectible fat and intramuscular fat). The meat from animals in the heavier group had lower a* (12.4 vs. 14.2) and higher b* (10.8 vs. 12.9) indexes, as well as higher scores in most sensory traits than the lighter ones.

Keywords: Brown cattle; carcass composition; meat colour; sensory evaluation (search for similar items in EconPapers)
Date: 2006
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjs:v:51:y:2006:i:4:id:3921-cjas

DOI: 10.17221/3921-CJAS

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