Qualitative characteristics of meat from cull cows of different genotypes and age class slaughter under different finishing systems: a meta-analytic approach

• Published in: Anais da Academia Brasileira de Ciências 2015-06, Vol.87 (2), p.1083-1093
• Main Authors: Pacheco, Rangel F, Mayer, Andrei R, Vaz, Marcos A B, Pötter, Luciana, Cattelam, Jonatas, Callegaro, Álisson M, Pizzuti, Luiz Angelo D, Brondani, Ivan L, Alves Filho, Dari C, Pacheco, Paulo S
• Format: Article
• Language: English
• Subjects: Age Factors; Animals; Cattle - classification; Cattle - genetics; Color; confinamento; Female; fêmeas bovinas; Genotype; maciez; Male; Meat - analysis; Meat - classification; mestiças; MULTIDISCIPLINARY SCIENCES; Sensation; shear; zebuína
• ISSN: 0001-3765; 1678-2690; 1678-2690; 0001-3765
• DOI: 10.1590/0001-3765201520140353

The aim of this study was to evaluate, by meta-analysis, the quality of the meat of the cows according to genotype, termination system and age class slaughter. During an online research were identified 15 articles with information related to meat quality of slaughtered cows. The data were grouped according of the genotype of cows being: zebu or continental defined, crossed zebu x british or zebu x continental; according to termination system: feedlot or grassland; according to age of slaughter, where: up to 4 years old (young), 4-8 years old (adult) or more than 8 years old (old). The meat of the continental crossbred cows was softer than the other genotypes, both panel of evaluators and by Shear. The meat of cows finished in feedlot showed higher marbling degree in relation to meat of females finished on grassland. The reduction of the slaughter age of cows improved the meat color. The cow's genotype affects the organoleptic aspects of meat while the finished system and slaughter age affects the sensory aspects of meat.