Chemical, physical and sensory properties of meat from pure and crossbred Podolian bulls at different ageing times

Braghieri, Ada; Cifuni, Giulia Francesca; Girolami, Antonio; Riviezzi, Amelia Maria; Marsico, I.; Napolitano, Fabio

doi:10.1016/j.meatsci.2004.10.019

Cited by 23 publications

(23 citation statements)

References 47 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Two animals from three organic and three conventional farms were used. Carcasses were aged 15 days in order to increase meat tenderness and make the product acceptable from a sensory point of view (Braghieri et al, 2005). Both products were obtained from the central part of the muscle Longissimus dorsi lumborum (loin) as suggested by Wheeler, Shackelford, and Koohmaraie (2007) to obtain slices with similar sensory properties.…”

Section: Productsmentioning

confidence: 99%

Effect of information about organic production on beef liking and consumer willingness to pay

Napolitano

Braghieri

Piasentier

et al. 2010

Food Quality and Preference

Self Cite

189

110

View full text Add to dashboard Cite

a b s t r a c tThe present study was aimed to assess the effect of information about organic production on beef liking and consumer willingness to pay. Mean scores of perceived liking were higher for organic beef (OB) as compared to conventional beef (CB). Expected liking scores were higher for OB than for CB. For OB the expected liking was significantly higher than the perceived liking expressed in blind conditions (negative disconfirmation), whereas for CB no difference was observed. Consumers completely assimilated their liking for OB in the direction of expectations. Consumers showed a willingness to pay for OB higher than the suggested price (P < 0.001), the latter corresponding to the local commercial value for organic beef. We conclude that the information about organic farming can be a major determinant of beef liking, thus providing a potential tool for meat differentiation to traditional farms.

show abstract

Section: Productsmentioning

confidence: 99%

Effect of information about organic production on beef liking and consumer willingness to pay

Napolitano

Braghieri

Piasentier

et al. 2010

Food Quality and Preference

Self Cite

189

110

View full text Add to dashboard Cite

show abstract

“…However, mean scores of perceived liking were higher for OB as compared to CB (P < 0.001). No information is available on the effect of organic farming on beef acceptability, although previous studies reported a minor increase of flavour (Marino et al, 2006) and decrease of tenderness (Braghieri et al, 2005). In this study organic farming practices may have induced a higher acceptability as compared with conventional techniques with scores above 7 (pleasant).…”

Section: Comparison Between Productsmentioning

confidence: 55%

Food Quality and Preference

2011

Food Quality and Preference

View full text Add to dashboard Cite

show abstract

“…In the present study, shear force decreased with ageing time, but there was an interaction between winter diet and ageing, because in 65F:35C diet, the tenderisation occurred over both weeks whereas in the 100F diet the majority of tenderisation occurred in the first week. Campo et al (1997), Sañudo et al (2003) and Braghieri et al (2005) have reported that the main tenderisation process was in the first seven days of ageing but Macíe (2002), working with Parda de Montaña young bulls slaughtered at 550 kg, concluded that in this breed, the tenderisation process is over by 7 days of ageing. Several factors affect ageing and in fact, the optimum ageing period varies with the age of the animal, fat content, collagen content, and feeding system (Jurie et al, 1998).…”

Section: Ph and Meat Texturementioning

confidence: 98%

Effect of the winter diet on meat quality traits of steers finished on mountain pasture with a barley supplement

Doblado

Casasús

Joy

et al. 2012

Span. j. agric. res.

View full text Add to dashboard Cite

The aim of this study was to evaluate the effect of two winter diets (WD) (100 F, i.e. 100% forage, 8.3 kg DM of lucerne hay + 0.3 kg DM of straw; and 65F:35C, i.e. 65% forage:35% concentrate, 5.4 kg DM lucerne hay + 0.3 kg DM straw + 3.0 kg DM barley), offered during 118 days on meat quality traits of 20-month old steers finished on mountain pasture supplemented with 4.1 kg DM barley d -1 . Longissimus thoracis intramuscular fat content and its fatty acid profile were determined (in vivo) after one month on pasture. The intramuscular fat content, fatty acid profile, texture (1, 8 and 15 days of ageing), colour (1, 2, and 8 days of oxygen exposure) and sensorial quality (8 and 15 days ageing) were evaluated post-mortem after 163 days on the finishing diet. Intramuscular fat content and fatty acid profile were affected by the WD in vivo (p < 0.05) but not post-mortem. Meat pH was not affected by the WD but the texture was affected by the interaction between the WD and the ageing time (p < 0.001), maximum stress decreased more rapidly in the 100F diet in the first 8 days of ageing. Meat colour was only affected by the oxygen-exposure time (p < 0.001). Panel test variables were not affected by the WD, but ageing time affected beef flavour intensity (p < 0.05).In conclusion, the winter diet affected intramuscular fat content after one month of grazing but had no major effects on post-mortem meat quality of pasture-finished steers.Additional key words: ageing; beef; colour; fatty acids; management; sensory analysis; texture. ResumenEfecto de la dieta invernal sobre la calidad de la carne de cebones finalizados en pastos de montaña suplementados con cebadaEl objetivo del estudio fue evaluar el efecto de dos dietas invernales (WD) (100F, es decir, 100% forraje, 8,3 kg MS heno de alfalfa + 0,3 kg MS paja; y 65F:35C, es decir, 65% forraje:35% concentrado, 5,4 kg MS heno de alfalfa + 0,3 kg MS paja + 3,0 kg MS cebada), ofrecidos durante 118 días sobre algunas variables de calidad de la carne de cebones sacrificados a los 20 meses de edad, finalizados en pastos de montaña y suplementados con cebada (4,1 kg MS d -1 ). Se determinó el contenido en grasa intramuscular y el perfil de ácidos grasos del músculo Longissimus dorsi al mes de iniciarse el pastoreo (in vivo). Tras el sacrificio, se determinó el contenido en grasa intramuscular, el perfil de ácidos grasos, el pH, la textura instrumental (1, 8 y 15 días de maduración), el color (1, 2 y 8 días de exposición al oxígeno) y la calidad sensorial (8 y 15 días de maduración). La dieta invernal afectó al contenido en grasa intramuscular y a su composición después de un mes de pastoreo (p < 0,05) pero no al sacrificio. La dieta invernal no afectó al pH pero la textura se vio afectada por la interacción entre la dieta invernal y tiempo de maduración (p < 0,001). El color se vio afectado sólo por el tiempo de exposición al oxígeno (p < 0,001). La dieta invernal no afectó a las variables sensoriales (p > 0,05), pero la maduración afectó a la intensidad de flavor a vacuno (...

show abstract

Chemical, physical and sensory properties of meat from pure and crossbred Podolian bulls at different ageing times

Cited by 23 publications

References 47 publications

Effect of information about organic production on beef liking and consumer willingness to pay

Effect of information about organic production on beef liking and consumer willingness to pay

Food Quality and Preference

Effect of the winter diet on meat quality traits of steers finished on mountain pasture with a barley supplement

Contact Info

Product

Resources

About