SciELO - Scientific Electronic Library Online

 
vol.32 issue5Parameters for three growth curves and factors that influence them for Bergamasca sheep in the Brasilia RegionPerformance and carcass traits of Braford steers weaned at 100 or 180 days and slaughtered at 13-14 months old author indexsubject indexarticles search
Home Pagealphabetic serial listing  

Revista Brasileira de Zootecnia

On-line version ISSN 1806-9290

Abstract

PEDREIRA, Aparecida Carla de Moura Silveira; LEME, Paulo Roberto; PEREIRA, Angélica Simone Cravo  and  LUCHIARI FILHO, Albino. Longissimus dorsi muscle tenderness from beef cattle treated with calcium propionate. R. Bras. Zootec. [online]. 2003, vol.32, n.5, pp. 1213-1219. ISSN 1806-9290.  http://dx.doi.org/10.1590/S1516-35982003000500023.

Beef tenderness is influenced by the activity of the calpain proteolytic system during postmortem aging. Calcium propionate increases blood calcium concentration enough to active these calcium-dependent proteases, and improve beef tenderness The objectives were to evaluate calcium propionate orally supply in quali-quantitative carcass characteristics of beef cattle. In this study, 24 steers (3/4 Simenthal+1/4Nellore) received 0 or 630 g calcium propionate orally, 12 hours before slaughter. After slaughter, tenderness (shear force), cooking losses (1, 8 and 15 days of aging time), sensory evaluation, muscle pH, Longissimus muscle area, fat thickness, carcass yield grade, blood plasma and muscular calcium determination from Longissimus dorsi muscle were evaluated. The results showed that calcium propionate treatment did not affect carcass characteristics, Longissimus dorsi muscle calcium concentration, shear force, cooking losses, and tenderness, flavor and overall sensory analysis. Calcium propionate increased calcium plasmatic concentration and improved sensorial juiciness.

Keywords : beef cattle; calcium propionate; Longissimus dorsi; meat tenderness.

        · abstract in Portuguese     · text in Portuguese     · pdf in Portuguese