Determination of some quality characteristics of new primary cuts of the forequarter of Colombian bovine carcasses

Abstract

Meat quality must be considered from a nutritional, sanitary and sensory perspective. In order to characterize bovine meat (three, four and five-stars), from the Urabá region (Antioquia), the bromatological, textural and industrial quality of seven new primary cuts from the forequarter of zebu cattle and crosses with zebu males was evaluated. The cuts showed bromatological characteristics that are within the ranges of premium category. The cuts´ tenderness was higher in those classified as five-stars, followed by four and three-stars. The cuts of loin and shank are more suitable for consumption at table and the other cuts can be used in formulations of derived meat products. The WHC increased along with myofibrillar protein content, while the EC decreased in the cuts with an increase of fat content. We conclude that these cattle can provide front cuts with important quality characteristics.

Keywords

• bovine meat
• bromatological quality
• industrial quality
• textural quality