Caracterización de canales y de carne de bovino de animales engordados en la zona centro de Sonora

the purpose of the present study was to characterize and compare bovine cattle slaughtered in sonora relative to carcass physico-chemical, morphometric and yield characteristics. one hundred and sixty one (161) carcasses from steers and heifers of native cattle from two producers (a, b) were assessed, showing differences (p<0.05) for live, hot and cold weights, being higher for b, as well as yield (more than 60 %). cattle from both producers showed carcasses with rib eye areas of 80.7 cm2 for a and 82.2 cm2 for b, and average fat thickness of 9.4 and 9.0 mm, respectively. shear force for meat showed high values in cattle of both producers, (8.5 and 7.9 kgf), and therefore tenderness can be classified as intermediate. color showed no differences (p>0.05), for value a*, corresponding to fresh meat shades, but significant differences for l* and b* were observed, although no dfd (dark, firm and dry) meat was detected. in cattle of both producers, temperature in the semimembranous muscle was higher 45 min and 24 h post mortem, while the final ph ranged between 5.61 and 5.72. morphometric measurements and compaction index, showed differences between cattle from both producers (p>0.05). boning yields (p>0.05) showed differences for carcass weight, but no relationship between carcass weight and tissue composition in each fraction was found.