Effect Of Aging Time On The Tenderness And Water-Holding Capacity Of Beef From Feedlot-Finished Nellore Cattle

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Trabalho

Título do Trabalho

EFFECT OF AGING TIME ON THE TENDERNESS AND WATER-HOLDING CAPACITY OF BEEF FROM FEEDLOT-FINISHED NELLORE CATTLE

Autores

Adrianni Dias Borges
Priscilla Dutra Teixeira Borges
Maria Fernanda Garcia Baveloni
Livia do Nascimento Gomes
Mikaeli Alyssa Santos da Silva
Ana Beatriz Widal
Otavio de Souza Barbosa
Cauã Espindola de Oliveira
Tamiris Aparecida Viana da Silva
Luís Carlos Vinhas Itavo

Modalidade

Resumo científico RSD 2026 - abstract - resumen

Área temática

1) Produção Animal - Animal production - Producción animal

Data de Publicação

28/08/2026

País da Publicação

Brasil

Idioma da Publicação

pt-BR

Página do Trabalho

https://www.even3.com.br/anais/anais-ecpantanaltech/1641464-effect-of-aging-time-on-the-tenderness-and-water-holding-capacity-of-beef-from-feedlot-finished-nellore-cattle

ISSN

Palavras-Chave

cooking loss, feedlot, shear force, market display

Resumo

Tenderness and juiceness are key attributes of beef quality and play an important role in consumer desire. Aging time promotes biochemical changes in muscle tissue that decrease muscle fiber resistance and enhance meat tenderness. Therefore, this study aimed to evaluate the effect of aging time on tenderness and water-holding capacity in beef from Nellore cattle finished in a feedlot. Twenty-four steaks from Nellore bulls finished in a feedlot and fed a diet containing 30% roughage and 70% concentrate were used. Twenty–four hours after the carcass cooling at 2 °C, four 2.54 cm thickness were collected from the Longissimus thoracis muscle of the left half of the carcass. The steaks were individually vacuum-packed, with each steak assigned an aging time (0, 7, 14, and 21 days post-mortem). Exudation loss was determined by quantifying the liquid released and accumulated in the packaging during the aging time. To assess cooking loss, the steaks were roasted until they reached an internal temperature of 71°C, with the loss calculated by the difference between the weights before and after cooking and expressed as a percentage. The shear force was evaluated using the Warner-Bratzler. Six cores were taken parallel to the muscle fibers of each steak, and completely sheared. Data were subjected to analysis of regression using SAS at 5% significance. Exudation loss was not influenced by aging time (P>0.05), ranging from 12.52 to 13.77%. Cooking loss decreased during aging (P=0.004), from 31.88% on day 0 to 24.82% after 21 days, corresponding to a reduction of 0.3407 percentage points per day of aging. Similarly, shear force decreased linearly with aging time (P<0.0001), reducing from 12.29 kgf on day 0 to 5.27 kgf after 21 days, equivalent to a decline at a rate of 0.312 kgf per day of aging. These results indicate that maturing beef improves beef tenderness and reduces cooking loss.

Título do Evento: II Encontro Técnico-Científico do Pantanal Tech MS 2026
Cidade do Evento: Aquidauana
Título dos Anais do Evento: Anais do Encontro Técnico-Científico do Pantanal Tech MS
Nome da Editora: Even3
Meio de Divulgação: Meio Digital

Como citar

BORGES, Adrianni Dias et al.. EFFECT OF AGING TIME ON THE TENDERNESS AND WATER-HOLDING CAPACITY OF BEEF FROM FEEDLOT-FINISHED NELLORE CATTLE.. In: . Disponível em: https//www.even3.com.br/anais/anais-ecpantanaltech/1641464-EFFECT-OF-AGING-TIME-ON-THE-TENDERNESS-AND-WATER-HOLDING-CAPACITY-OF-BEEF-FROM-FEEDLOT-FINISHED-NELLORE-CATTLE. Acesso em: 29/08/2026