The effect of genotype on sensory and technological quality of beef (original) (raw)
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Chemical, technological and sensory properties of meat from different cattle genotypes
Biotehnologija u stocarstvu, 2011
Possibilities for improvement of the quality of beef in population of Domestic spotted cattle breed (D) by application of industrial crossing with French fattening breeds Charolais (DxS) and Limousine (DxL) were investigated. Comparative research included 25 heads of young cattle of DxS, 18 crosses of DxL and 21 crosses of D genotype. Results of the analysis of chemical composition of longissimus muscle in young cattle show significant statistical differences (P<0.05) in percentage of intramuscular fat, the highest value was determined in cattle of group DxS (2.37%), and in total pigments which was the highest in cattle of group D (101.12 ppm). Young cattle in group D had the lowest value of the meat shear force after heat treatment (5.43 kg/cm2), i.e. they had the tenderest meat. Data obtained in the sensory analysis of cooked meat were very high and showed no significant differences between groups. Statistically significant difference (P<0.05) was established only in assessm...
Biotehnologija u stocarstvu, 2017
The paper presents the results of a comparative examination of the beef quality obtained from females of two genotype groups: domestic Simmental breed (A) and its crosses with Charolais breed. The sample included a total of 20 heads, 10 in each group. Cattle were slaughtered at the same age with uniform body weights. After slaughtering, warm carcass sides were individually weighed, with and without kidney fat. After cooling, the left carcass sides were cut into the basic parts according to the Rulebook and the three-rib cut was cut off from the back part (9-10-11 rib). The content of tissues in the three-rib cut was statistically different among the groups, the content of muscle tissue was significantly higher (p <0.05) in cattle of the group (A) and the content of fat tissue was statistically (p <0.05) significantly higher in the group (B). The chemical composition of M. longissimus dorsi did not differ statistically between groups. The technological quality of the meat was e...
Biotechnology in Animal Husbandry, 2013
This paper presents the results of crossing Domestic Spotted breed with beef cattle breeds in the People's Republic of China and the Republic of Serbia. China is a big country of beef production and consumption. In 2012, beef production in China was 5,540,000 tons, which accounted for 9.7% of the global beef production, ranking the third in the world. The main sources of China?s beef are from crossbreeding cattle (native breed crossbred with foreign beef cattle). Simmental cattle are the most-widely used beef cattle in China?s improved beef cattle. China has cultivated its own Simmental after over 40 years? crossbreeding and improvement. China?s consumers mainly have three demands for beef quality as follows: expensive beef produced from Wagyu crossbreed with better marbling; lean beef from Simmental, Charolais and Limousin crossbreeds, top parts supplied to hotels while common parts to supermarkets; veal from cow calves. Chinese researchers are carrying out researches which are...
Foods, 2020
Different bovine breeds and production systems are used worldwide, giving rise to differences in intrinsic and extrinsic characteristics of beef. In order to meet the consumer requirements, new approaches are currently being developed to guarantee tenderness, taste, and juiciness of beef. However, the final consumer perception is complex, and it is also affected by several interrelated variables. This study aimed to evaluate the physicochemical parameters and sensory profile of three Spanish cattle breeds under different livestock production systems (extensive and intensive) and pre-slaughter handling conditions (mixing and not mixing with unfamiliar individuals at pre-mortem time). Meat samples from each group were also studied at different ageing times (7 and 14 days). Regarding sensory attributes, twelve panelists assessed meat samples and an exhaustive statistical analysis was carried out. The most evident and strongest effect was the breed type, allowing a great differentiation...
this paper presents the results of a study on the effects of crossing domestic simmental with french fattening breeds, charolais and limousin, on carcass and meat quality. the quality of carcasses from domestic simmental cattle and its crosses (n = 30) was analysed by total dissection for the proportion of retail cuts in the carcass and carcass tissues. traits of meat sensory and technological quality were investigated using standard methods on a total of 96 carcasses. the results showed that crossing did not have a significant effect on the proportion of retail cuts except the proportion of tenderloin steak, which was significantly higher (P<0.01) in crosses with charolais (1.87%) and limousin (1.85%) compared to the domestic simmental breed (1.38%). however, highly significant differences (P<0.01) were established for the level of tissue content in the whole carcass. the highest proportion of muscle tissue (81.5%) was determined in carcasses obtained from limousin crosses, whereas the highest content of bone (16.45%) and fat tissue (5.26%) was recorded in carcasses of domestic simmentals. crossing had positive effects on the sensory quality of meat except for marbling, which scored very low in the crosses. in general, comparison of the parameters of sensory and technological quality of meat from the studied genotypes showed that the most desirable quality properties of the meat were obtained from crosses of domestic simmental and limousin breeds.
Assessment criteria and factors of variation of bovine carcass trait and beef quality
Annales de médecine vétérinaire
The meat quality concept is extremely variable and progressive in relation to the transformation of the live animal into carcass and into meat. This article reviews the criteria of subjective (criteria depending on consumer behavior and preferences) on the one hand and objective assessment of the quality of bovine carcass and meat on the other hand. The objective criteria for carcass quality assessment are mainly the weight, the classification (conformation and fat deposition), the composition, the slaughtering yield and the carcass meat content. Finally, the muscle composition, the organoleptic and the technological properties for the appreciation of the quality of beef are described and discussed.
Comparative testing of slaughter traits and meat quality of male and female Simmental cattle
Biotechnology in Animal Husbandry, 2015
The paper presents the results of comparative testing of slaughter traits and meat quality of male (A) and female (B) young cattle of domestic Simmental breed. The sample included a total of 30 heads, 15 in each group. Cattle were slaughtered at the same age with an average mass of about 660 kg in the group (A), and about 500 kg in the group (B). The study results show that cattle of group (A) achieved statistically (p<0.001) significantly higher share of pre slaughter mass and mass of warm carcass sides while female cattle achieved statistically (p<0.01) significantly higher share of kidney fat. The share of tissues in the three rib cut showed statistical differences between the groups, in the share of the M. longissimus dorsi that was statistically (p<0.05) significantly higher in male cattle and the share of fat was statistically (p<0.01) significantly higher in group (B). The chemical composition of M. longissimus dorsi statistically (p<0.05) differed significantly in the share of water which was higher in male cattle while the cattle of group (B) had statistically (p<0.01) significantly higher share of lipids. As for the technological quality, cooking loss of M. longissimus dorsi was statistically (p<0.01) significantly higher in young cattle of group (A), while the tenderness/softness of M. longissimus dorsi (p<0.01) was significantly better in young cattle of group (B). Sensory characteristics of M. longissimus dorsi differed statistically (p<0.001) significantly in the tenderness of the meat that was better in young cattle of group (B). Male Simmental cattle had better slaughter performance and meat quality characteristics, except tenderness of meat which was better in female cattle.
Sensory evaluation of several European cattle breeds
2008
The present study is part of an EU project. In this paper we examine 211 young bulls from 11 different breeds representing the genetic diversity of European cattle. The objective was to determine the influence of breed (meat with 10 days ageing) on sensory characteristics of beef meat. All animals were fed ad libitum with a standard diet comprising barley, soya and chopped straw. Slaughter was about 15 ± 1 months of age. Meat was assessed by a Spanish trained taste panel. Results showed that breed was significant on the studied descriptors. Pirenaica animals (5.62) had the most tender meat and Simmental (4.38), Marchigiana (4.29) and Casina (3.94) the toughest. Limousin (5.30), Charolaise (5.24), Pirenaica (5.12) and Asturiana de los Valles (5.06) showed high scores in juiciness. The breeds with the highest flavour intensity were Asturiana de los Valles (5.40) and Pirenaica (5.38). The lowest score was for Simmental for both flavour (4.85) and juiciness (4.14).
Study on Influence of Different Types of Meat on the Quality of Meat Products
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology, 2015
Meat species in processed food products have been gaining an increasing interest mainly due to public health, economic and legal concerns, but also due to religious reasons. In the recent years there was an increasing demand for healthier meat products. Formulation of healthier meat products based on processing strategies is one of the most important current approaches to the development of potential meat-based functional foods. The main objective of the study was to characterize different type of meat and to use that to obtain a meat product-smoked sausage. The physico-chemical analyses highlighted the moisture content (drying-oven at 105 ºC), protein (Kjeldahl method) and fat (Soxhlet method) content and sodium chloride content (Mohr method) of the meat and the final product. Sensory analyses of the samples as well as control sample were evaluated by 17 untrained panellists using a 9 point hedonic scale. Following this study, it was noted an improvement of organoleptic characteristics (texture and appearance) as well as physico-chemical and sensorial properties of the new product compared with the limits stipulated.
doaj.org
The study aimed at analysing the changes taking place in the muscle tissue of cattle during meat cold storage in relation to animal genotype (breed) and age. Investigations were conducted on the thoracic and lumbar part of the longissimus dorsi (LD) muscle of Polish Holstein-Friesian (PHF) Black-and-White variety, Polish Red (PR), Hereford (H) and Limousine (L) bulls slaughtered at the age of 6, 9 and 12 months. Muscle analyses were carried out 45 min and 48, 96 and 240 h postslaughter, separating proteins with the assistance of SDS-PAGE (electrophoresis in polyacrylamide gel using SDS). To identify titin, desmin and troponin T (Tn-T), their antibodies and western blotting were employed. The breed occurred to be the key factor affecting proteins' changes in the muscle tissue. The process of protein degradation in PHF was similar to that found in H while in PR-to that occurring in L bulls, despite the genotype differences between them. The greatest differences