Resumo

LEAL-GUTIERREZ, J.D. et al. Effect of genetic type and aging on water holding capacity in meat from castrated bulls. Arch. zootec. [online]. 2014, vol.63, n.243, pp.409-418. ISSN 1885-4494.  https://dx.doi.org/10.4321/S0004-05922014000300002.

Water Holding Capacity (WHC) was established in raw meat (WHCr) through the press method and in cooked meat by cooking losses (WHCc). The beef was aged at 7, 14 and 21 days post mortem. The muscles Longissimus dorsi (LD) and Semitendinosus (ST) of 164 castrated males were used. These animals were F1 offsprings of Simmental, Normande, BON (Blanco Orejinegro), Braunvieh, Guzerat, White Brahman, Red Brahman, Limousin and Romosinuano bulls crossed with White Brahman females. In WHCr genetic type and ageing were significant factors in LD and ageing was significant in ST. Ideally, meat of ST and LD should be aged for short time post mortem and the genetic type can affect the water retention in LD.

Palavras-chave : Cooking losses; Creole breeds; Juiciness; Meat quality; Weight losses.

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