2026-04-17T12:09:12Zhttps://recercat.cat/oai/request
oai:recercat.cat:20.500.12327/592025-10-22T11:29:10Zcom_2072_4428com_2072_4427col_2072_487898
RECERCAT author Panea, Begoña author Olleta, José Luis author Sañudo, Carlos author Campo, María del Mar author Oliver, María Angels author Gispert, Marina author Serra, Xavier author Renand, Gilles author Oliván, María del Carmen author Jabet, Sylvie author García, Susana author López, Montaña author Izquierdo, Mercedes author García‐Cachán, María Dolores author Quintanilla, Raquel author Piedrafita, Jesús other Producció Animal other Indústries Alimentàries group Genètica i Millora Animal group Qualitat i Tecnologia Alimentària 2025-10-22T11:29:10Z 2025-10-22T11:29:10Z 2018-06-23 Panea, B., Olleta, J., Sañudo, C., del Mar Campo, M., Oliver, M., & Gispert, M. et al. (2018). Effects of breed-production system on collagen, textural, and sensory traits of 10 European beef cattle breeds. Journal Of Texture Studies, 49(5), 528-535. doi:10.1111/jtxs.12350 0022-4901 http://hdl.handle.net/20.500.12327/59 https://doi.org/10.1111/jtxs.12350 In the current study the collagen, texture, and sensory characteristics of meat from 712 yearling males of 10 local Spanish and French beef breeds raised in their typical production systems were described. The breed‐production system affected collagen and texture variables but affected sensory variables only slightly. There was a large amount of intra breed‐production system variation for all the variables. French breeds had lower values for collagen solubility (~12%) than Spanish breeds (~40%). Stress (WB) varied from 36 N/cm2 in Casina to 44 N/cm2 in Salers, whereas compression stress at 80% ranged from 35 N/cm2 in Asturiana de los Valles to 40 N/cm2 in Salers. Oven cooking resulted in higher cooking losses (24%) than cooking on a grill (12%). Cooking losses increased as the grill temperature increased. Numerous significant correlations were found among variables. Carcass weight is associated with all the collagen and texture variables. Correlation coefficients among texture and collagen variables were statistically significant and these correlation coefficients were in general higher for solubility percentage than for total collagen content, highlighting the importance of the solubility of collagen rather than total collagen in determining meat textural properties. Practical applications. To differentiate a product in the market, it is necessary to define its characteristics. Differentiation allows increasing the added value of products and, therefore, income of the farmers. In addition, it guarantees to the consumers that the product they purchase has the intrinsic and extrinsic quality features that they seek. For consumers, beef texture is one of the most important quality attributes sought, therefore, studying factors that can affect beef texture is a major interest for the industry. eng Attribution-NonCommercial-NoDerivatives 4.0 International Effects of breed‐production system on collagen, textural, and sensory traits of 10 European beef cattle breeds info:eu-repo/semantics/article