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首页> 外文期刊>Tropical Animal Health and Production >Effect of the genetic group, production system and sex on the meat quality and sensory traits of beef from crossbred animals
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Effect of the genetic group, production system and sex on the meat quality and sensory traits of beef from crossbred animals

机译：遗传群，生产系统和性别对杂交动物牛肉肉质和感官特征的影响

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摘要

The crossbreeding of two or more breeds from the Bos taurus and Bos indicus species is an alternative for obtaining high-quality meat from animals adapted to tropical climates. Quality and sensory attributes of beef, mainly its tenderness and flavour, are very important with regard to the consumer's point of view. This study aimed to evaluate the physico-chemical and sensory characteristics of crossbred young bulls and heifers, the offspring of Angus or Limousin bulls and 1/2 Angus + 1/2 Nellore or 1/2 Simental + 1/2 Nellore cows that were finished on feedlot or pasture. Meat quality traits (pH, colour, cooking loss, water holding capacity and shear force) and sensory parameters (characteristic beef aroma/flavour intensity, strange aroma/flavour intensity, tenderness and juiciness descriptive attributes, flavour, texture (tenderness) and overall acceptance) were evaluated. The genetic group had an effect on the beef pH, but it was not as relevant as the effect of the combination between the production system and the sex or genetic group, which affected many of the quality and sensory traits.
机译：来自Bos Taurus和Bos indicus物种的两种或更多种类型的杂交是从适应热带气候的动物获得高质量肉的替代方案。牛肉的质量和感官属性，主要是其温柔和味道，对消费者的观点来说非常重要。本研究旨在评估杂交幼小公牛和小屋的物理化学和感官特征，安斯或豪华轿车的后代和1/2 Angus + 1/2 Nellore或1/2立体+ 1/2无特牛在饲养或牧场上。肉质性状（pH，颜色，烹饪损失，水持续容量和剪切力）和感官参数（特征牛肉香气/风味强度，奇怪的香气/风味强度，柔软和脂肪性描述属性，味道，质地（柔软）和整体接受）评估。遗传基群对牛肉pH有影响，但它与生产系统和性别或遗传组之间的组合的影响不如影响，这影响了许多质量和感官的特征。

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