Effect of castration on meat quality in Piemontese cattle

Effect of castration on meat quality in Piemontese cattle The effect of early (5 month) or late castration (13 month) on meat quality of hypertrophied Piemontese cattle was investigated. Twenty four animals, equally divided into three groups (early castrated, EC; late castrated, LC; intact males, IM) were reared under the same experimental conditions and slaughtered at the same age. Twenty four hours after slaughter the pH was measured on the longissimus thoracis of the right side. After 11 days of ageing the following analyses were performed on the longissimus thoracis et lumborum : water, protein and ether extract contents, hydroxyproline content and collagen solubility, colour ( L , a L , b L , hue and chroma), drip and cooking losses, Warner-Bratzler shear values and sensory analysis (appearance of the raw meat and eating qualities of the cooked meat). Compared with intact males, the castrates had lower water and hydroxyproline contents and higher contents of protein and ether extract. No significant differences were observed between early and late castration, except for cooking losses. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Meat Science Elsevier

Effect of castration on meat quality in Piemontese cattle

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Publisher
Elsevier
Copyright
Copyright © 2002 Elsevier Science Ltd
ISSN
0309-1740
D.O.I.
10.1016/S0309-1740(02)00184-5
Publisher site
See Article on Publisher Site

Abstract

The effect of early (5 month) or late castration (13 month) on meat quality of hypertrophied Piemontese cattle was investigated. Twenty four animals, equally divided into three groups (early castrated, EC; late castrated, LC; intact males, IM) were reared under the same experimental conditions and slaughtered at the same age. Twenty four hours after slaughter the pH was measured on the longissimus thoracis of the right side. After 11 days of ageing the following analyses were performed on the longissimus thoracis et lumborum : water, protein and ether extract contents, hydroxyproline content and collagen solubility, colour ( L , a L , b L , hue and chroma), drip and cooking losses, Warner-Bratzler shear values and sensory analysis (appearance of the raw meat and eating qualities of the cooked meat). Compared with intact males, the castrates had lower water and hydroxyproline contents and higher contents of protein and ether extract. No significant differences were observed between early and late castration, except for cooking losses.

Journal

Meat ScienceElsevier

Published: Jun 1, 2003

References

  • The use of principal component analysis (PCA) to characterize beef
    Destefanis, G.; Barge, M.T.; Brugiapaglia, A.; Tassone, S.

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