02013naa a2200265 a 450000100080000000500110000800800410001902400390006010000180009924501030011726000090022050003990022952008460062865000100147465300090148465300170149365300110151065300160152165300150153770000140155270000250156670000180159170000170160977301210162610510032020-05-04       2010    bl uuuu     u00u1 u    #d7 a10.1016/j.meatsci.2010.07.0142DOI1 aDEL CAMPO, M.  aFinishing diet, temperament and lairage time effects on carcass and meat quality traits in steers.  c2010  aArticle history: Received 1 February 2010 // Received in revised form 23 June 2010 // Accepted 19 July 2010. Acknowledgements: M. del Campo wishes to thank AECID (Spain) for the financial support of her Doctoral studies in Spain. The authors are grateful to the R&D&I Linguistic Assistance Office at the Universidad Politécnica de Valencia for their help in revising and correcting this paper.  aSixty Hereford (H) and Braford (B: 3/8 Zebu and 5/8 H) steers were finished on: D1) rangeland plus corn grain (1% of live weight) (H n= 15, B n= 15); and D2) high quality pasture (H n= 15, B n= 15) to study the effect of diet, temperament and lairage time on carcass and meat quality. Steers were slaughtered the same day in two groups, spending 15 and 3 h in pens, respectively (50% from D1, 50% from D2 in each group). Animals from D1 had better carcass performance without effect of the diet on meat quality. Regardless of breed, calmer steers showed higher average daily gain and lower shear force values. Carcasses from animals in the long lairage group had a better rate of pH decline and more tender meat, suggesting that more than 3 h preslaughter time should be necessary to rest and recover, mainly depending on lairage conditions.  aCARNE  aDIET  aLAIRAGE TIME  aSTEERS  aTEMPERAMENT  aTENDERNESS1 aBRITO, G.1 aSOARES DE LIMA, J.M.1 aHERNANDEZ, P.1 aMONTOSSI, F.  tMeat Science, Volume 86, Issue 4, December 2010, Pages 908-914.   Doi: https://doi.org/10.1016/j.meatsci.2010.07.014