NUTRITIONAL AND QUALITATIVE VALUES OF BOVINE BEEF (LONGISSIMUS THORACIS) FROM ORGANIC AND CONVENTIONAL PRODUCTION SYSTEMS

Authors

  • Ana Paula Costa Rodrigues Ferraz Universidade Estadual Paulista "Júlio de Mesquita Filho" - Unesp Botucatu/SP.
  • Jessica Moraes Malheiros Universidade Estadual Paulista "Júlio de Mesquita Filho" - Unesp Jaboticabal/SP.
  • Renata Maria Galvão de Campos Cintra Universidade Estadual Paulista "Júlio de Mesquita Filho" - Unesp Botucatu/SP.
  • Luis Artur Loyola Chardulo Universidade Estadual Paulista "Júlio de Mesquita Filho" - Unesp Botucatu/SP.

DOI:

https://doi.org/10.12957/demetra.2015.14293

Keywords:

Espessura de gordura, Maciez, Qualidade da carne, Umidade da carne

Abstract

This study aimed to evaluate the effects of livestock production in organic and conventional management system in relation to the meat quality of Nellore male cattle (Bos indicus). Eight animals raised  organically  and 15 animals produced under conventional system finished in feedlot for 90 days were used. After slaughter, the carcasses were cooled within 24 to 48 hours, and two samples of the Longissimus thoracis were collected with approximately 2.54 cm thick between the 12th to 13th ribs of the left half of each animal. Chemical characteristics were evaluated, such as total lipids (TL) and myofibrillar fragmentation index (MFI). Additionally,   characteristics such as shear force (SF), rib eye area (REA), marbling index (MI), backfat thickness (BFT), centesimal composition, total losses (LT) and instrumental coloring were evaluated. The organic  samples showed best results for instrumental color, the most important  item considered at the time of purchase. The average shear force was lower for organic meat and is positively related with  tenderness. Significant differences between the two groups can also be observed in the total lipid analysis, fat thickness and moisture content, which showed higher values than in the animals finished in feedlot.

DOI: http://dx.doi.org/10.12957/demetra.2015.14293

 

Author Biographies

Ana Paula Costa Rodrigues Ferraz, Universidade Estadual Paulista "Júlio de Mesquita Filho" - Unesp Botucatu/SP.

Departamento de Química e Bioquímica, Instituto de Biociências, Universidade Estadual Paulista “Júlio de Mesquita Filho”, Graduação em Nutrição.

 

Jessica Moraes Malheiros, Universidade Estadual Paulista "Júlio de Mesquita Filho" - Unesp Jaboticabal/SP.

Departamento de Zootecnia, Faculdade de Ciências Agrárias e Veterinárias, Universidade Estadual Paulista “Júlio de Mesquita Filho”, Programa de Pós-Graduação em Genética e Melhoramento Animal.

Renata Maria Galvão de Campos Cintra, Universidade Estadual Paulista "Júlio de Mesquita Filho" - Unesp Botucatu/SP.

Departamento de Educação, Instituto de Biociências, Universidade Estadual Paulista “Júlio de Mesquita Filho”.

Luis Artur Loyola Chardulo, Universidade Estadual Paulista "Júlio de Mesquita Filho" - Unesp Botucatu/SP.

Departamento de Nutrição e Melhoramento Animal, Faculdade de Medicina Veterinária e Zootecnia, Universidade Estadual Paulista “Júlio de Mesquita Filho”.

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Published

2015-03-10

How to Cite

Ferraz, A. P. C. R., Malheiros, J. M., Cintra, R. M. G. de C., & Chardulo, L. A. L. (2015). NUTRITIONAL AND QUALITATIVE VALUES OF BOVINE BEEF (LONGISSIMUS THORACIS) FROM ORGANIC AND CONVENTIONAL PRODUCTION SYSTEMS. DEMETRA: Food, Nutrition & Health, 10(1), 61–75. https://doi.org/10.12957/demetra.2015.14293

Issue

Vol. 10 No. 1 (2015)

Section

FREE THEMED ARTICLES

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