Abstract

LATORRE, M.E; IEZZI, S; CHRISTENSEN, S  and  PURSLOW, P.P. Bovinos machos jóvenes castrados versus enteros; calidad de carne y propiedades del tejido conectivo. RIA. Rev. investig. agropecu. [online]. 2017, vol.43, n.1, pp.72-77. ISSN 1669-2314.

Optimization of production and meat quality are the main objectives of producers and the commercial beef sector. Currently, the production of animals in feedlots has a good productive efficiency. A new category young non-castrated male animals has also recently been implemented in Argentina, and this has stimulated interest and concern from animal producers and the meat industry. From the food technology point of view it is interesting to study the physicochemical and rheological parameters which help explain the presence or absence of changes on the meat quality. The aim of this study was to evaluate the meat quality and the thermal characteristics of perimysial connective tissue, perimysium in muscle from castrated versus non-castrated animals produced in a feedlot. The absence of testosterone that is expected in castrated males did not produce significant differences in meat quality compared to meat from non-castrates. Color, cooking loss and tenderness did not show differences, but the maximum shrinkage force generated by the perimysium of longissimus muscle during heat treatment was significantly higher in non-castrates than castrated animals. The maximum shrinkage force also varied between perimysium in LD, ST and PP muscle of castrated animals, but not the onset temperature (Tonset). The results suggest that the absence of testosterone may affect the synthesis of intramuscular connective tissue to a different extent in different muscles, and further investigations are required in this regard.

Keywords : Muscle; Tenderness; Intramuscular connective tissue; Perimysium; Feedlot.

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