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Title:
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Meat quality of ten cattle breeds of the Southwest of Europe
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Author:
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Sañudo, Carlos; Renand, G.; Turin, F.; Osoro Otaduy, Koldo; Garcia, D.; Oliver i Pratsevall, Maria Angels; Espejo, M.; Quintanilla, R.
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Other authors:
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IRTA. Recerca i Tecnologia Agroalimentàries; Comissió de les Comunitats Europees |
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Resum:
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A sample of about 70 young bulls of each of ten beef cattle breeds reared in their typical production systems has been characterised with respect to meat quality traits. Breeds
included were Asturiana de los Valles, Asturiana de la Montaña, Avileña-Negra Ibérica, Bruna dels Pirineus, Morucha, Pirenaica and Retinta from Spain, and Aubrac, Gasconne and
Salers from France.
As was previously showed regarding carcass traits, there exist large differences both
between and within breed – systems. In general, rustic breeds tended to present darker and redder meats with higher haematin contents, whereas less precocious and more specialised
breeds showed brighter meats with bigger water losses. Protein content was similar,
whereas intramuscular fat presented the larger variations both between and within breeds.
ICDH content was higher in the more rustic breeds, showing the predominantly oxidative
character of their fibres. Texture measurements showed in general large within breed-system variations, the differences between breeds being less evident.
Within breed-system, daily gain weight was positively associated with brighter and
tender meats. In the range studied, increasing slaughter weight within breed did not have influence on meat quality. Conformation was related to lower water holding capacity and less dry matter and intramuscular fat, as well as to a lower haematin content giving brighter meats. The increase in fatness scores was related to an augment of toughness in meat specialised breeds, although in Avileña-Negra Ibérica breed fatness carcasses were related to more tender meats.
Redness parameter a* was positively related to fatter animals and opposed to
conformation, the opposite being true for the L* (lightness) parameter. There was a small trend of fatter carcasses to be related to oxidative fibres, whereas the muscular fibres of the more conformed carcasses were more glycolytic. Texture measurements maximum load, maximum stress and toughness were very closely related. Shear force was opposed to
tenderness. Losses at cooking were opposed to juiciness, but only in the Spanish breeds. No consistent trends regarding relationships between carcass characteristics and tenderness could be observed. Overall acceptability was primarily related with tenderness and flavour, and later on juiciness. |
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Publication date:
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2007-11-13 |
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Subject(s):
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Bestiar de carn -- Cria i millora
Carn -- Qualitat |
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Rights:
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Aquest document està subjecte a una llicència d'ús de Creative Commons, amb la qual es permet copiar, distribuir i comunicar públicament l'obra sempre que se'n citin l'autor original i l'IRTA i no se'n faci cap ús comercial ni obra derivada, tal com queda estipulat en la llicència d'ús (http://creativecommons.org/licenses/by-nc-nd/2.5/es/) |
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Pages:
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43 p. |
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Document type:
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Article |
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