Genetic and management factors affecting beef quality in grazing Hereford steers.

Attributes contributing to differences in beef quality of 206 Hereford steers finished on pasture were assessed. Beef quality traits evaluated were: Warner-Bratzler meat tenderness and muscle and fat color at one and seven days after slaughter and trained sensory panel traits (tenderness, juiciness, flavor, and marbling) at seven days. Molecular markers were CAPN1 316 and an SNP in exon 2 on the leptin gene (E2FB).

Effect of whey protein concentrate and sodium chloride concentrations on the odour profile of sous vide cooked whole-muscle beef from Argentina.

Semitendinosus muscles added with whey protein concentrate (WPC) and sodium chloride (NaCl) were submitted to sous vide cooking. Four enhancement treatments and a control were tested: 0.875% WPC (w/w)+0.

Effect of aging on the characteristics of meat from water buffalo grown in the Delta del Paraná region of Argentina.

Fifteen crossbreed water buffalos were selected from a farm in Delta del Paraná, Entre Ríos Province, Argentina. Animals were castrated males 20-24 months old reaching final live weights of 400-420kg. They were predominantly of Mediterranean and Murrah breeds and were feed in naturally grown pastures.

Meat quality traits of commercial hybrid pigs in Argentina.

This report describes the meat quality of two INTA hybrids (hybrid females) sired by Duroc (D) or Yorkshire (Y) boars and a third one from PIC (S), a cross of females C22 to 412 boars. Starting at 30kg live weight, 18 barrows and 18 gilts of each genotype were kept in identical conditions until slaughtered at 110kg. Longissimus dorsi muscles were analyzed.

Antioxidant status and odour profile in fresh beef from pasture or grain-fed cattle.

The main goal of the present work was to determine the overall antioxidant status in fresh meat from animals fed different diets and to differentiate them through their odour profiles. Attributes were evaluated in beef from pasture or grain-fed animals with (PE and GE) or without supplementation (P and G) with vitamin E (500UI/head/day). Fresh meat produced on pasture (P and PE) had higher total ferric reducing antioxidant power (FRAP) levels than meat from grain fed-animals (G and GE) (P<0.