Instrumental meat quality of veal calves reared under three management systems and color evolution of meat stored in three packaging systems

Ripoll, G.; Albertı́, P.; Casasús, I.; Alibés, Mireia Blanco

doi:10.1016/j.meatsci.2012.09.012

Cited by 43 publications

(42 citation statements)

References 53 publications

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“…In this study, many of the consumers (40.3%) considered colour to be one of the most important attributes on beef purchase intention, which is in agreement with Ripoll et al (2013). However, the lowest proportion of Brazilian participants (19.3%) considered that price is the most important factor in beef purchasing decisions, as happened with European consumers, who considered other factors such as origin or animal feed to be more important than price when choosing beef (Realini et al, 2013).…”

Section: Consumer Questionnairesupporting

confidence: 60%

“…Diet, production system and animal genotype could imply differences on meat sensory acceptability for consumers (Realini et al, 2009 andFont-i-Furnols and Guerrero, 2014). In the same way, colour is a decisive attribute when consumers make purchase decisions regarding meat (Ripoll et al, 2013). The visual and sensory consumers' acceptability is modified with time of storage, which could be appreciated in different ways depending on the personal background or consumption habits of consumers.…”

Section: Introductionmentioning

confidence: 99%

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Effects of cottonseed hull levels in the diet and ageing time on visual and sensory meat acceptability from young bulls finished in feedlot

Eiras

Guerrero

Valero

et al. 2017

Animal

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Cottonseed hulls are co-product of agribusiness that can be used in beef cattle rations, decreasing the cost of feed. The aim of this study was to evaluate the effects of different cottonseed hull levels, display and ageing times on visual and sensorial meat acceptability. Longissimus thoracis muscle from 30 crossbred young bulls finished on three high-grain diets (210, 270 or 330 g/kg of cottonseed hulls on dry matter, respectively) were visually evaluated during 10 days of display by 37 appraisers. Tenderness, flavour and overall acceptability from the three diets and three ageing times (1, 7 and 14 days) were evaluated by 120 consumers. On the visual study, time of display ( P ⩽ 0.001) was a more significant factor than diet. Cottonseed hull level had no effect on sensorial analyses, with tenderness acceptability improving with ageing time ( P ⩽ 0.001). Results indicate the possibility of using the three studied levels of cottonseed without damaging consumer meat acceptability.Keywords: alternative feeds, beef, colour, co-products, consumers ImplicationsTo decrease production costs, co-product of agribusiness can be used in beef cattle rations. However, quality of the final product should not be reduced. Our results show new data about addition of cottonseed hulls on beef rations, complementing the existent information on co-products that help to improve farmers' income. Studied levels did not affect consumer sensory scores but can produce differences on visual appraisal in some intermediate times of display.

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Section: Consumer Questionnairesupporting

confidence: 60%

Section: Introductionmentioning

confidence: 99%

Effects of cottonseed hull levels in the diet and ageing time on visual and sensory meat acceptability from young bulls finished in feedlot

Eiras

Guerrero

Valero

et al. 2017

Animal

View full text Add to dashboard Cite

show abstract

“…In the same way, the sex of the animals and their different maturity levels endow the carcasses with different characteristics. Hence, different breeds must be slaughtered at different ages, resulting in products that are differentiated by their diverse attributes, such as the intramuscular fat content, meat colour and toughness (Ripoll et al, 2013a). These meat attributes are very important to the consumer (Olaizola et al, 2012).…”

Section: Animal Managementmentioning

confidence: 99%

Body size, carcass and meat quality of three commercial beef categories of ‘Serrana de Teruel’ breed

Ripoll

Albertı́

Álvarez-Rodríguez

et al. 2016

Span. j. agric. res.

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The aim of this study was to analyse three commercial beef categories of the ‘Serrana de Teruel breed’ to define the appropriate commercial option. Twenty ‘Serrana de Teruel’ male calves at 9 months were assigned to the commercial beef categories (young bulls, bulls and steers), slaughtered at 12, 22 and 22 months of age, respectively. The in vivo ultrasound backfat thickness was greater than the dorsal fat thickness, and the young bulls and steers had a similar fat thickness, that was greater than the bulls in both areas. The slaughter weight and cold carcass weight were significantly different between the commercial categories. However, the differences were not sufficient to modify the dressing percentage, carcass conformation and fatness degree between the young bulls and bulls. The maximum stress of the muscle at 7 d of ageing was lower in the steers than in the young bulls and bulls. In general, the lightness of the meat in the bulls was lower than that in the young bulls and steers. The subcutaneous fat of the bull carcasses had a vivid colour and stored more carotenoids than that of the young bulls and steers. Hence, bulls produced heavier and better conformed carcasses with more edible meat and less fat than the other categories. However, steers are recommended to produce large carcasses with more trim and cover fat than the other categories. Finally, it seems that bulls are the most suitable commercial category to ‘Serrana de Teruel’ breed.

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“…The meat colour was more stable throughout the time of oxygen exposure than that observed by Ripoll et al (2013) in concentrate-fed animals. This can be explained because colour stability of meat depends on both storage temperature-time and presence of antioxidants (Boles et al, 2005).…”

Section: Meat Colourmentioning

confidence: 59%

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.

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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 (...

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Instrumental meat quality of veal calves reared under three management systems and color evolution of meat stored in three packaging systems

Cited by 43 publications

References 53 publications

Effects of cottonseed hull levels in the diet and ageing time on visual and sensory meat acceptability from young bulls finished in feedlot

Effects of cottonseed hull levels in the diet and ageing time on visual and sensory meat acceptability from young bulls finished in feedlot

Body size, carcass and meat quality of three commercial beef categories of ‘Serrana de Teruel’ breed

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

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