Abstract
This study sought to evaluate the effects of teeth maturity and carcass fatness on physical and sensory traits of the beef ribeye ( M. longissimus thoracis). Carcass sides ( n = 60) of Nellore steers were grouped into six categories, according to teeth maturity (2, 4 and 6 permanent incisors), and fatness (2 – slight and 3 – average). The boneless ribeye cuts (6th – 9th ribs) were vacuum packed and aged for 14 days. Steaks, 2.5 cm thick, were evaluated as to sarcomere length, shear force and sensory attributes. Sarcomere length was not affected ( P > 0.05) by maturity or fatness. Teeth maturity did not influence ( P > 0.05) tenderness measured by instrumental or sensory analysis, however rib steaks from fatter carcasses displayed better tenderness ( P < 0.01) and lower cooking losses ( P < 0.01). In the Nellore steer carcasses produced in Brazil, fatness may be more important than teeth maturity to improve meat tenderness.
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