CARCASS AND MEAT CHARACTERISTICS OF CULL COWS SLAUGHTERED AT DISTINCT WEIGHTS AND DEGREE OF FATNESS – META-ANALYTICAL APPROACH
DOI:
https://doi.org/10.1590/1089-6891v16i434519Keywords:
Beef cattle, CarcassAbstract
The aim of this study was to carry out a meta-analysis of the carcass and meat characteristics of cull cowsslaughtered at different weights and degree of fatness. The treatments were according to slaughter weight,(above 480.5 kg , Heavy, or below 480 kg, Light, of LW); and carcass degree of fatness (fat thickness between6 and 10 mm, >6, or between 3 and 6 mm, <6). A completely random experimental design with a 2 x 2 factorialarrangement was used with two classes of slaughter weight and two classes of carcass degree of fatness. Weevaluated papers about studies on cull cows carcass and meat, performed in Brazil between January 2000 andMarch 2013, available for access at SciELO and Capes search platforms. The papers were found through thecombination of the following keywords: carcass, meat, bovine females, heifers and cows. The increase in cow’s slaughter weight did not affect hot carcass weight (252.3 versus 233.3 kg). There was less hot carcassyield (52.9 versus 56.9%) and higher conformation (10.0 against 8.6 points). The highest degree of finishingpositively influenced marbling (8.7 versus 5.4 points). The increase in slaughter weight produces better carcassconformation but does not affect meat quality; on the other hand, raising the finishing degree above 6mmchanges the sensory characteristics of meat.
Keywords: bovine females; carcass yield; fat thickness; marbling; SciELO; tenderness.Recebido em:
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