The Meat Drying Mystery: How Breeds and Methods Shape Beef

In the sun-soaked regions of Northeastern Brazil, a classic method of preserving meat has been practiced for generations. This technique involves a modest amount of salt and the power of the sun to dry out the meat. The primary cattle in Brazil are Bos indicus, known for their ability to handle heat and resist parasites. However, crossbreeding with Bos taurus has led to improvements in the quality of the meat. This study delves into the changes that occur during the sun-drying process and how different genetic groups of cattle affect the final product. The study focused on three genetic groups of cattle: Nellore, a mix of Nellore and Angus, and a blend of Senepol, Nellore, and Angus. The meat from these groups was examined in both fresh and sun-dried forms. The findings revealed that fresh meat had higher pH levels and better water-holding capacity. It also had more protein, fat, and moisture content. In contrast, sun-dried meat had higher levels of ash and collagen. This indicates that the drying process concentrates these components, altering the meat's composition.

Color is a crucial factor in how we perceive food. The study found that fresh meat had more vibrant color values, except for the yellow-blue color index, which was similar in both fresh and dried meat. This suggests that the drying process affects the overall color but not the yellow-blue hue. The texture and tenderness of the meat also changed. Fresh meat had higher cooking weight loss and Warner-Bratzler Shear Force, meaning it lost more weight when cooked and was tougher to cut. This is likely due to the loss of moisture during the drying process. The fatty acid profile of the meat was also affected by the drying process. Sun-dried meat had lower levels of polyunsaturated fatty acids (PUFAs) and worse fatty acid health indexes. However, it scored better in sensory tests, indicating that consumers might prefer the taste and texture of sun-dried meat. The SeNellAn crossbreed, in particular, showed better fatty acid activities and sensory scores for tenderness and juiciness. This suggests that certain genetic traits can improve the quality of the meat, even after processing. The study highlights the complex interplay between genetics, processing methods, and the final product. It shows that while sun-drying can alter the composition and texture of the meat, it can also enhance certain qualities, like taste and tenderness. Moreover, the choice of cattle breed can significantly impact the final product. This information could be useful for producers looking to optimize their meat processing techniques or for consumers interested in understanding more about the food they eat.

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