Effects of breed‐production system on collagen, textural, and sensory traits of 10 European beef cattle breeds
Visualitza/Obre
Autor/a
Panea, Begoña
Olleta, José Luis
Sañudo, Carlos
Campo, María del Mar
Oliver, María Angels
Serra, Xavier
Renand, Gilles
Oliván, María del Carmen
Jabet, Sylvie
García, Susana
López, Montaña
Izquierdo, Mercedes
García‐Cachán, María Dolores
Piedrafita, Jesús
Data de publicació
2018-06-23ISSN
0022-4901
Resum
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.
Tipus de document
Article
Versió del document
Versió acceptada
Llengua
English
Matèries (CDU)
636 - Explotació i cria d'animals. Cria del bestiar i d'animals domèstics
663/664 - Aliments i nutrició. Enologia. Olis. Greixos
Pàgines
19
Publicat per
Wiley
Publicat a
Journal of Texture Studies
Citació
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
Número de l'acord de la subvenció
EC/FP4-FAIR/FAIR950702/EU/CHARACTERIZATION AND ASSESSMENT OF GENETIC APTITUDES OF EUROPEAN LOCAL BEEF CATTLE BREEDS FOR PRODUCING QUALITY MEAT/
Programa
Genètica i Millora Animal
Qualitat i Tecnologia Alimentària
Aquest element apareix en la col·lecció o col·leccions següent(s)
- ARTICLES CIENTÍFICS [2850]
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