Abstract
This study analyzes the chemical carcass characteristics and carcass losses in 86 cattle, both castrated and non-castrated, with an average initial weight of 329 kg and an average age of approximately 20 months, including 12 Gyr, 20 Guzerat, 20 Nellore, and 20 Caracu among the herds selected for weight determination at 378 days of age, as well as 14 Nellore cattle that were not selected. The diet contained a roughage-to-concentrate ratio of 60:40 in terms of dry matter (DM), with 14.8% crude protein as a percentage of DM and corn silage as roughage. A completely randomized 5 × 2 factorial experimental design was used, including five breeds and two sex classes. The following values were determined: losses due to the trimming of commercial cuts and cooking; shear force; the temperature and pH of the meat; and the chemical composition of the Hankins and Howe section (HH section). The castrated animals exhibited greater losses from the front trimmings compared with the non-castrated cattle. There were no differences in the final pH values of the carcasses among the breeds, although the noncastrated animals exhibited higher values than the castrated ones, likely because non-castrated animals were more susceptible to stress. The final pH remained within the range considered optimal for all of the carcasses studied. No differences were observed in the shear force among the breeds or between the two sexes. When appropriately managed, zebu breeds are capable of producing tender meat, thus meeting the demands of the consumer market.
Highlights
Most of the cattle breeds raised in Brazil have the potential to produce carcasses that meet the minimum classifications desired by slaughterhouses, with the exception of small-size heifers and steers.Fat is important up to the point of providing the fat cover of an animal, resulting in a better-quality carcass
There were no differences in the final pH values of the carcasses among the breeds, the noncastrated animals exhibited higher values than the castrated ones, likely because non-castrated animals were more susceptible to stress
There was a difference in the total losses due to the trimming of the pistol style cut among breeds, but only for non-castrated animals
Summary
Most of the cattle breeds raised in Brazil have the potential to produce carcasses that meet the minimum classifications desired by slaughterhouses, with the exception of small-size heifers and steers. Fat is important up to the point of providing the fat cover of an animal, resulting in a better-quality carcass As it is considered a byproduct, excess fat increases the cost of meat for the consumer and requires more cleaning of carcasses prior to weighing and paying the producer. The Brazilian researchers must strive to develop studies related to the post mortem period in cattle, since the largest slaughterhouse companies in the world are located in Brazil, while it is believed that the product that is sold still needs to achieve a better quality When this objective is met, the profits from exportation may be greater, without necessarily implying increases in the sizes of cattle herds or the number of carcasses sold. This study was developed with the objective of determine the losses due to the trimming of commercial cuts; the losses due to cooking-evaporation and dripping; the shear force, temperature, and pH of the meat; and the chemical composition of the Hankins and Howe section (HH section) of animals of five breeds: Gyr, Guzerat, Nellore, and Caracu, selected for weight determination at 378 days of age, and unselected Nellore cattle, including castrated and non-castrated sexual conditions
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