Estudio de la calidad de carne de novillos Wagyu puros o cruzas con Angus y Holando

In this work, the objective was to characterize the variables of the final consumer of animals such as pure Wagyu, crosses with Angus, Hereford and Holando. The study was based on 59 animals that were slaughtered at the Casa Blanca Slaughterhouse (FRICASA) in Paysandú. For the study, a color reading was first made to record organoleptic characteristics, then an analysis of variance was carried out and the data was analyzed using the statistical procedure using the MIXED procedure of the SAS program (V9.4). The results determined that the pure Wagyu animals were the ones that presented the greatest tenderness and acceptability, which allowed us to verify our hypothesis. It was also verified that the effect of the race in the chromatic coordinates was significant with respect to the category for the L* and b* value, but for the a* value, race and category did not show a significant effect.