Effects of breed‐production system on collagen, textural, and sensory traits of 10 European beef cattle breeds

Abstract

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.

Sensory and Physicochemical Analysis of Meat from Bovine Breeds in Different Livestock Production Systems, Pre-Slaughter Handling Conditions, and Ageing Time

“…However, they pointed out that meat from Angus and Limousin steers was judged by panelists significantly more tender than that of the Simmental steers, meanwhile Charolais meat was scored intermediate. Our finding does not support the previous research of Panea et al [13], who have carried out a thorough analysis of ten European cattle breeds, resulting that AV and RE were similar in tenderness. These differences could be attributed to variations in the feeding system (Intensive), ageing time (14 days), and possible variations during the thawing and cooking process (time and/or temperature), as indicated Lepetit et al [46], who evaluated the effect of cooking temperature/time in compression stress of several muscles in the range 20-80 • C. In our work, the effect of livestock production system and pre-slaughter handling on this parameter should be analyzed within each breed due to the interactions.…”

“…According to phylogenetic studies [3,4] the Spanish cattle breeds encompass two main groups: one group includes the RE and the other one contains the RG, while AV occupies an intermediate position. Carcass and meat quality from these breeds have been widely studied under different production systems [5][6][7][8][9][10][11][12] However, there are few papers which compare these breeds in terms of meat quality traits, and little is available on sensory and flavor characteristics of these three breeds, with two exceptions [8,13].…”

Effect of Two Organic Production Strategies and Ageing Time on Textural Characteristics of Beef from the Retinta Breed

“…At T 0 , the highest WB parameters values were observed, and in both shear force and total work, values reduced from T 0 to T 14 , although after 14 days of ageing, no changes were observed in these parameters. In the present study, shear force values at 14 days of ageing were higher than those reported by other authors [ 51 , 68 ] for conventional meat from the Retinta breed.…”

“…A lack of correlation between Warner-Bratzler and compression test (TPA) parameters is usually found [ 68 ], as noted in this study. In this sense, our results only indicated a positive correlation between shear force and chewiness (0.393; p ≤ 0.01).…”

Crisis climática y Objetivos de Desarrollo Sostenible: un enfoque desde la perspectiva de la producción animal, el consumo de carne y los efectos sociales

“…Y una segunda vertiente derivada de los cambios directos en el manejo y en las prácticas ganaderas de diversas especies. Varios estudios sobre la calidad de la carne reflejan como el sistema de producción origina modificaciones tanto en la calidad físicoquímica como organoléptica del producto, así como existen variaciones dependiendo de las propias razas (Koutsidis et al, 2008;Christensen et al, 2011;Panea et al, 2018).…”