Effect of Synthetic Bovine Breeds on Sustainable Management in the Quality of Meat for Human Consumption

This research work was carried out in a municipal trail (TIF) in the North of Puebla, Mexico, with the aim of physically analyzing the quality of beef. A sample of 120 male cattle, which were divided into the following groups: F1 pure Brahman (n=30), F2 Beefmaster (n=30), F3 Brangus (n=30), F4 Charbray (n=30), F5 Bradford (n=30), male cattle was used at 24 months of age. They received the same management and a food ration based on harinoline, soybean paste, grain corn, grain sage and a mixture of vitaminsminerals, which was offered to 3.5.0% (NRC, 2000) fresh water and forage to free access, averaging the 350 kg completed in intensive corral for slaughter during the 60 days of the experiment. The variables analyzed were: flesh color, fat color, marbling and texture. The results were evaluated through the STADISTIC programme, showing generally that cuts of meat from young uncastrated males with two years of age presented category A, characterized by white fat, with a deep red color, soft texture and abundant marbling in a rating of 11 and 12. Noting that young animals showed the best physical qualities in beef.