Brazilian beef quality mapping: animal profile and quality attributes

This study characterized beef cattle slaughtered in different regions of Brazil, linking animal profiles to meat quality attributes. A total of 520 Longissimus thoracis samples were collected from 13 slaughterhouses, of which 402 were analyzed after applying exclusion criteria. Samples were collected 48 h postmortem and immediately frozen (non-aged). The following parameters were evaluated: pH, proximal composition, cooking loss, Warner-Bratzler shear force (WBSF), sarcomere length, myofibrillar fragmentation index (MFI), and collagen content. Most animals exhibited phenotypic characteristics of the Bos indicus (97.2%), non-castrated (64.4%), two permanent incisor teeth (53.4%), and medium fat cover (55.5%). A notably higher incidence of DFD meat (15.7%) was observed. Intramuscular fat content ranged from 0.9% to 8.1%, with a mean of 2.9%. Shear force varied from 27.4 to 119.0 N, while sarcomere length by laser diffraction ranged from 1.22 to 2.71 μm (mean 1.64 μm). Only 8.5% of the samples were classified as tender (< 43.1 N), and 70% showed intermediate sarcomere length (1.51-1.79 μm). Spearman correlation revealed a strong negative association between sarcomere length and shear force (r = -0.691; P < 0.05). Higher MFI values and soluble collagen were observed in samples with lower WBSF. The results reinforce that variability in Brazilian beef quality is influenced by intrinsic animal factors, postmortem handling, and structural muscle characteristics. Despite logistical challenges, this study enabled a more detailed profile of beef quality traits in Brazil, providing insights to support strategies for improving national beef quality.