VetSRev
Database of veterinary systematic reviews
Database of veterinary systematic reviews
Semina: Ciencias Agrarias (2019) 40: 1307–1315
DOI: 10.5433/1679-0359.2019v40n3p1307
This study aimed to assess the probability of meat tenderness in confined cows. For this purpose, CAPES and SciELO platforms were searched for papers under this subject published in Brazil between 2000 and 2015. A total of 43 articles were found, of which eleven were used. Those selected approached the finishing of confined cows and specified animal genetic group, breed, and age at experiment start. Moreover, all these studies evaluated sensory and organoleptic characteristics of meat, following the same method. Each variable was analyzed by logistic regression, using the LOGISTIC procedure of SAS. The factors were evaluated by odds ratio (OR), in which changes in the probability of meat tenderness were estimated by means of an add-on function in regression variable units. Animal age at the beginning of termination, percentages of zebuine blood and heterozygosity, and marbling score are factors that affect (p \textless 0.30) the chance of beef tenderness. The probabilities of obtaining a tender meat increase when age at termination beginning and zebuine genotype participation are reduced, as well as when heterozygosity (via crosses) and meat marbling score increases.
Pacheco, R. F., Filho, D. C. A., Cattelam, J., Mayer, A. R., Burin, M., Pereira, L. B., Adams, S. M., & Brondani, I. L. (2019). Probability of beef tenderness in confined cows - a meta-analytic approach. Semina: Ciencias Agrarias, 40(3), 1307–1315. https://doi.org/10.5433/1679-0359.2019v40n3p1307 cattle, cows, Animal Nutrition (Production Responses) [LL520], beef, beef cattle, Brazil, genotypes, meat, Meat Produce [QQ030], techniques, Mathematics and Statistics [ZZ100], Meat Producing Animals [LL120], research, studies, estimation, regression analysis, evaluation, crosses, characterization, crossbreds, organoleptic traits, tenderness, organoleptic properties