The meat of Senepol produces one of the best values of tenderness measured byshear force. The crossing with the Senepol can effectively reduce the problem of meat tenderness of the Zebu. Test performed by the laboratory in Australia Genestardetermined the tenderness of meat through the identification of genes for tenderness.
EMBRAPA points Senepol meat quality
Agroindustrial process: maturation of beef from crossbred Angus x Nellore andNellore x Senepol.
The quality control of beef, especially its sensory characteristics (tenderness, flavor,juiciness and color), coupled with good manufacturing practices are important tools that can be used by producers and traders to promote food security and meet thepreferences consumer.
Multiple factors are involved in the control of sensory quality of beef and, therefore, there can be wide variations in processes resulting in modfiicação these characteristics. Studies have shown that the sensory quality of meat depends not only on production factors such as race, genotype, age, diet, weight at slaughter, but alsofrom technological factors (conditions of killing, time of maturation and cooking process) (BERNARD et al., 2007).
Bezerros 50% Senepol x 50% Nelores (imagem ilustrativa).
The maturation process after slaughter, consists of natural changes that occur in meatduring storage, from -1 ° C to temperatures below the denaturation, which results inthe softening of the flesh and the development of flavor and aroma characteristic anddesirable.
Another important effect that has been reported in recent studies (ARIMA, 2006), demonstrates that the appropriate period of maturation decreases the variability intenderness found in meat from different animals. The commercial maturity is atechnological process in which, under controlled conditions, fresh meat is vacuumpacked and held at temperatures of -1 to 2 ° C for a specified number of days. In Brazil, the maturation time charged is 14 to 21 days (ARIMA, 2006). Despite being acase in which one gets the softening of the flesh, there are reports of liver flavordevelopment in aged steaks, as well as the development of aroma acid, which are not always desirable characteristics.
Bezerra Senepol 50% x 50% Nellore (illustrative image).
The color of aged steaks stays changed (blackish-red color) during the time that remains packed under vacuum, but returns to normal (red jellyfish) when removedfrom its packaging and exposed to oxygen. The shelf life of the aged meat isapproximately 30 days (Kubota et al., 1993).
Given the importance of the maturation process of the flesh, this study aimed to describe the physico-chemical and sensory characteristics of beef matured for 28days from crossbred Angus x Nellore and Nellore x Senepol.
Bezerra Senepol 50% x 50% Nellore (illustrative image).
Conclusions: In this study, after 28 days of aging, the quality analysis showed nodifference between the genetic groups, but in relation to sensory quality, the genetic group Senepol x Nellore showed softness compared to the Angus breed group xNellore.
* SOURCE: Embrapa Pecuária Sudeste – São Carlos SP – CPPSE / ABCB Senepol
Pesquisa publicada no Comunicado Técnico 91 – EMBRAPA - Pesquisadores responsáveis: NASSU, R. T.; TULLIO, R. R.; CRUZ, G. M.
New Test for Tenderness
Garrote half-blood Brahman x Senepol 22 months at pasture..
Animal used to remove samples for analysis of shear force.
Pre-shipment: 24 hours of fasting.
Housing identified for the removal of the sample (two days post mortem).
Assessment of housing: Team JBS (Iturama MG) and members of the ABCB Senepol.
Boning for removal of Longissimus dorsi sample for analysis.
Longissimus dorsi sample, selected for analysis (re. TC-378/11)
Result: 5.3 kgf (index certifying sample as soft)
According to the literature and the results of the analysis, meat (sample) can be considered as SOFT.
A sample of meat is considered soft when the value of shear force on the first orsecond day post mortem, was less than 6.0 kgf.
Considering the result of the sample (5.3 kgf) and applying the same indicator of the literature of Shackelford et al. (1997) for tenderness, the meat analyzed (CT 378/11) can be considered soft.
Institutes responsible for the analysis and test report (RT.TC-378/11)
* SOURCE: ITAL / CTC (Centro de Tecnologia de Carnes) / ABCB Senepol
Technical Abate
The first coach of slaughter cattle Senepol was held in July 2004 in Ipuã-SP, D EyesRefrigerator water under the supervision of the Technical Group Albino Luchiari, USPPirassununga, and support of the ABCB Senepol.
15 animals were slaughtered stemming from crossbreeding of the second generation, when crossed with females was Senepol half blood resulting in 50% of Senepol, 25%of European blood and 25% of zebu blood.
According to the data sent by the creator Agropecuaria Nova Vida, animals pos-not come with an average of 21 months and had a mean weight of 18.5 kilos. All slaughtered animals were raised on pasture and confined for a period of 90 days.After killing the results were surprising proving the potential of the breed.
