A data warehouse of muscle characteristics and beef quality in France and a demonstration of potential applications (original) (raw)
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Meat quality traits and muscle composition of cows differing in lactation performance, 2012
Beef and dairy cows differ in the way in which they utilise nutrients and in accretion or mobilisation of body reserves during lactation. Thus far, little is known about the impact of lactation performance on body composition, meat quality, and the related muscle structure of cows with a defined, combined beef and dairy genetic background. In the described experiment, 50 F2 cows, originating from mating Charolais bulls to German Holstein cows and a following intercross of F1 individuals, were slaughtered during the second lactation, 30 days after calving. Cows were assigned to 3 groups, each containing representatives of 3 families, according to lactation performance. Standard carcass and meat quality traits were determined. Additionally, samples from longissimus muscle were investigated by histology and computer image analysis for muscle fibre profile, intramuscular fat cell size, and marbling traits. Subcutaneous fat cell size was measured to estimate the impact of lactation on body fat reserves. The results suggest no influence of the duration of the first lactation on body composition, meat quality or muscle structure. However, the amount of milk per day influenced body weight, body composition, and marbling traits. Relationships between traits were low, but showed consistently that increasing milk yield was negatively correlated with tissue accretion. Changes of muscle fibre and fat cell profile, indicating protein or fat mobilisation by lactation, could not be detected. In the presented study, lactation had only minor consequences for meat quality.
Meta-analysis of the relationships between beef tenderness and muscle characteristics
Livestock Science, 2013
Beef tenderness is characterised by a high and uncontrolled variability which depends, at least in part, on differences in muscle characteristics. The aim of this work was to identify general relationships between beef tenderness and muscle characteristics across experiments, using a large set of data available in the BIF-Beef (Integrated and Functional Biology of Beef) database. Tenderness was evaluated by sensory methods with trained panellists and by shear force measurements. Total and insoluble collagen contents, intramuscular fat content (IMF), mean cross sectional fibre area, isocitrate dehydrogenase (ICDH) and lactate dehydrogenase (LDH) activities and the proportion of slow oxidative (SO), fast oxido-glycolytic (FOG) and fast glycolytic (FG) muscle fibres were measured in both Longissimus thoracis (LT) and Semitendinosus (ST) muscles. Total collagen content, IMF content, mean muscle fibre area, LDH and ICDH activities explained respectively, 2%, 0.3%, 1.8%, 1.6% and 1.7% maximum of the variability (r²) in the sensory tenderness score. The total and insoluble collagen contents, the LDH activity and the FG proportion explained, respectively, 6%, 6%, 4% and 5% of the variability in the shear force, essentially in the ST muscle but not in LT muscle. The relationships between different muscle characteristics were confirmed. It was demonstrated that the determinism of tenderness was complex and mainly muscle dependant. The large data set used allowed the statement of general laws and contributed to explain the divergent results in the literature from smaller sets of data originating from specific experiments.
Foods
The objective of this study was to determine whether sire breed and/or castration had an effect on meat quality of M. longissimus thoracis et lumborum (LTL) muscle from crossbred bulls and steers and to investigate the relationship amongst the traits examined. Warner–Bratzler shear force (WBSF), intramuscular fat (IMF)%, cook-loss%, drip-loss%, colour (L*, a*, b*) and ultimate pH (upH) were determined in the LTL muscle from eight beef sire breeds representative of the Irish herd (Aberdeen Angus, Belgian Blue, Charolais, Hereford, Limousin, Parthenaise, Salers and Simmental). The results indicate that IMF%, cook-loss% and drip-loss% were associated with breed (p < 0.05); while WBSF, IMF% and cook-loss% differ between genders (p < 0.05). Steer LTL had a greater IMF% and exhibited reduced WBSF and cook-loss% in comparison to the bull LTL (p < 0.05). This study provides greater insight into how quality traits in beef are influenced by breed and gender and will support the indus...
Cluster analysis application identifies muscle characteristics of importance for beef tenderness
BMC Biochemistry, 2012
Background: An important controversy in the relationship between beef tenderness and muscle characteristics including biochemical traits exists among meat researchers. The aim of this study is to explain variability in meat tenderness using muscle characteristics and biochemical traits available in the Integrated and Functional Biology of Beef (BIF-Beef) database. The BIF-Beef data warehouse contains characteristic measurements from animal, muscle, carcass, and meat quality derived from numerous experiments. We created three classes for tenderness (high, medium, and low) based on trained taste panel tenderness scores of all meat samples consumed (4,366 observations from 40 different experiments). For each tenderness class, the corresponding means for the mechanical characteristics, muscle fibre type, collagen content, and biochemical traits which may influence tenderness of the muscles were calculated. Results: Our results indicated that lower shear force values were associated with more tender meat. In addition, muscles in the highest tenderness cluster had the lowest total and insoluble collagen contents, the highest mitochondrial enzyme activity (isocitrate dehydrogenase), the highest proportion of slow oxidative muscle fibres, the lowest proportion of fast-glycolytic muscle fibres, and the lowest average muscle fibre cross-sectional area. Results were confirmed by correlation analyses, and differences between muscle types in terms of biochemical characteristics and tenderness score were evidenced by Principal Component Analysis (PCA). When the cluster analysis was repeated using only muscle samples from m. Longissimus thoracis (LT), the results were similar; only contrasting previous results by maintaining a relatively constant fibre-type composition between all three tenderness classes. Conclusion: Our results show that increased meat tenderness is related to lower shear forces, lower insoluble collagen and total collagen content, lower cross-sectional area of fibres, and an overall fibre type composition displaying more oxidative fibres than glycolytic fibres.
Australian Journal of …, 2001
The intrinsic properties (those extant at the time of slaughter) of bovine skeletal muscle as they relate to the subsequent quality attributes of beef are reviewed here. Attributes of bovine skeletal muscle that ultimately affect toughness, colour, fat content, flavour, juiciness, and nutritive value of beef are discussed. The dynamic nature of muscle development, particularly with regard to structure and composition, is highlighted. Variation in development of muscle structure and composition due to inherited (genetic) factors and environment (particularly nutrient supply) are described. Examples are given of the implications of sources of variation due to animal genotype, age, nutrient supply, and hormonal environment on muscle cellularity and growth, fibre type, connective tissue composition and structure as they affect meat quality attributes.
Comparison of slaughter value and muscle properties of selected cattle breeds in Poland – Review
2010
The aim of the paper was the comparison of slaughter value and muscle properties of dual-purpose cattle most common in Poland with that of beef type, from which high quality culinary meat is obtained. Four breeds were compared: two of them were dual-purpose type i.e. Holstein-Fresian of Black and White variety and Polish Red and the other two – of beef type i.e. Limousine and Hereford. There are discussed factors influencing cattle slaughter value and muscle properties, i.e. the impact of the utility type, gender, age, feeding systems, as well as maturation rate of animals. The slaughter value was presented using the dressing percentage and the content of main components in the carcass i.e. the muscle tissue, fat and bones. The tissue composition of analysed cattle breeds and the share of main cuts in their carcasses were presented. Higher daily gains of beef type or dual-purpose breeds are connected with a higher number of muscle fibers (hyperplasia) and also with a bigger size of ...
Meat Science, 2011
Variations in texture were determined for 10 day aged raw and cooked Longissimus thoracis (LT) muscle from 436 bulls of 15 European cattle breeds slaughtered at an age of 13-16 months. Variations in texture were related to differences in pH 24 h post-mortem, sarcomere length, collagen characteristics and lipid content. The shear force of cooked meat samples varied from 43.8 to 67.4 N/cm 2 . Simmental, Highland and Marchigiana cattle had the highest shear force values and Avileña-Negra Ibérica, Charolais, Casina and Pirenaica cattle had the lowest values. Cooked meat toughness showed a weak negative correlation to lipid content (P b 0.001) but no correlation to collagen characteristics. Raw meat texture measured by compression correlated positively (P b 0.001) with total and insoluble collagen. In conclusion, collagen characteristics showed correlation to raw meat texture but not to cooked meat toughness of LT muscle in European young bulls.
Quality traits of meat from young Limousin, Charolais and Hereford bulls
The objective of this study was to determine the effects of beef cattle breed and muscle type on the proximate chemical composition and quality traits of meat, including processing suitability. The experimental materials comprised samples of musculus longissimus dorsi (LD muscle) and musculus semitendinosus (ST muscle) collected from the carcasses of young Limousin, Charolais and Hereford bulls. The chemical composition, texture, hydration and color parameters of LD and ST muscles were determined. Meat from Limousin and Charolais bulls, characterized by higher body mass at slaughter contained more protein than meat from Hereford bulls. Meat from Hereford bulls had a higher fat content, compared with the other two breeds. Texture parameters, including hardness, gumminess and chewiness, varied depending on muscle type and cattle breed. An analysis of the maximum shear force values showed that the mechanical properties of beef also varied depending on cattle breed and muscle type. ©2012 PVJ. All rights reserved Key words: Beef Bull Charolais Hereford Limousin Meat To Cite This Article: Pogorzelska J, J Miciński, H Ostoja, IM Kowalski, J Szarek and E Strzyżewska, 2013. Quality traits of meat from young Limousin, Charolais and Hereford bulls. Pak Vet J, 33(1): 65-68.
Italian Journal of Animal Science, 2019
The EUROP classification system includes only a small number of indicators to characterise beef carcases, none of which directly describes meat quality. Therefore, beef producers show limited interest in improving meat quality parameters. The aim of this study was to evaluate whether conformation and fat cover, as assessed in the EUROP classification system, can be reliable descriptors of the qualitative characteristics of beef carcases and meat quality. A total of 198 carcases of young bulls were analysed. Meat samples were collected from the longissimus thoracis (LT) muscle. It was found that the muscle content of three-rib cuts was higher in better-conformed carcases. Conformation class was inversely related to intramuscular fat (IMF) content, the fat content of three-rib cuts and meat juiciness. Meat quality was better characterised by fat class than conformation class. The fat cover had a positive influence on shear force values, the water-holding capacity and tenderness of meat. The water-holding capacity of meat and shear force values can be used in addition to EUROP scores to more accurately characterise beef carcases. HIGHLIGHTS Better conformed carcases have lower intramuscular fat content, lower fat content of threerib cuts, higher shear force values and lower juiciness scores; Fat cover is a more reliable indicator of meat quality than carcase conformation; Water-holding capacity and shear force can be used in addition to EUROP scores.
Meat Science, 2008
Samples of longissimus (LT) and infraspinatus (IS) muscles from five contrasting groups of pasture-finished cattle (n = 7/group) were assessed for quality and composition characteristics in order to determine whether features of pasture-finished beef reported previously apply across different muscles and different classes of cattle. The cattle were not raised together or slaughtered at the same time. Wagyucross steers had the highest intramuscular fat levels, particularly in the LT, followed by Angus steers, Charolais-cross steers and Belgian Blue-cross steers, with the lowest levels for Friesian bulls. Relative to the LT, the IS muscle had longer sarcomeres, higher cooking losses, higher concentrations of vitamin E, and lower myofibrillar fragmentation indexes, while its ultimate pH was slightly higher but less variable. Beef from Wagyu-cross steers had the highest chroma values and the lowest shear values, while Friesian bull beef was darkest and least tender. Intramuscular fatty acid composition and concentrations of bioactive compounds such as coenzyme Q 10 and carnosine, were similar to those reported previously for cattle finished on New Zealand pastures although taurine levels were lower. Generally concentrations of bioactive compounds differed more between muscles and groups than between cattle finished on pasture or grain as reported previously.