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dc.contributor.authorPanea, Begoña
dc.contributor.authorOlleta, José Luis
dc.contributor.authorSañudo, Carlos
dc.contributor.authorCampo, María del Mar
dc.contributor.authorOliver, María Angels
dc.contributor.authorGispert, Marina
dc.contributor.authorSerra, Xavier
dc.contributor.authorRenand, Gilles
dc.contributor.authorOliván, María del Carmen
dc.contributor.authorJabet, Sylvie
dc.contributor.authorGarcía, Susana
dc.contributor.authorLópez, Montaña
dc.contributor.authorIzquierdo, Mercedes
dc.contributor.authorGarcía‐Cachán, María Dolores
dc.contributor.authorQuintanilla, Raquel
dc.contributor.authorPiedrafita, Jesús
dc.contributor.otherProducció Animalca
dc.contributor.otherIndústries Alimentàriesca
dc.date.accessioned2018-11-06T11:50:09Z
dc.date.available2019-06-25T09:42:19Z
dc.date.issued2018-06-23
dc.identifier.citationPanea, 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.12350ca
dc.identifier.issn0022-4901ca
dc.identifier.urihttp://hdl.handle.net/20.500.12327/59
dc.description.abstractIn 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.ca
dc.format.extent19ca
dc.language.isoengca
dc.publisherWileyca
dc.relation.ispartofJournal of Texture Studiesca
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.titleEffects of breed‐production system on collagen, textural, and sensory traits of 10 European beef cattle breedsca
dc.typeinfo:eu-repo/semantics/articleca
dc.description.versioninfo:eu-repo/semantics/acceptedVersionca
dc.rights.accessLevelinfo:eu-repo/semantics/openAccess
dc.relation.projectIDEC/FP4-FAIR/FAIR950702/EU/CHARACTERIZATION AND ASSESSMENT OF GENETIC APTITUDES OF EUROPEAN LOCAL BEEF CATTLE BREEDS FOR PRODUCING QUALITY MEAT/ca
dc.subject.udc636 - Explotació i cria d'animals. Cria del bestiar i d'animals domèsticsca
dc.subject.udc663/664 - Aliments i nutrició. Enologia. Olis. Greixosca
dc.identifier.doihttps://doi.org/10.1111/jtxs.12350ca
dc.contributor.groupGenètica i Millora Animalca
dc.contributor.groupQualitat del Producteca
dc.contributor.groupTecnologia Alimentària


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Attribution-NonCommercial-NoDerivatives 4.0 International
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