Intrabreed variability and relationships for 41 carcass and meat traits in Pirenaica cattle

Doblado, Begoña Panea; Albertı́, P.; Olleta, J. L.; Ripoll, G.; Altarriba, J.; Astiz, Carlos Sañudo

doi:10.5424/sjar/2008064-349

Cited by 11 publications

(10 citation statements)

References 38 publications

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“…Wulf et al (1997) found that there was a significant (P < 0.05) positive correlation between a* value and panel tenderness as well as b* value and panel tenderness; however, a* and b* values were not related to juiciness or flavor. Panea et al (2008), on the other hand, found a positive correlation between a* value and sensory taste panel juiciness (0.36). Although the current results had no significant phenotypic correlations between a*, b*, and juiciness, significant positive phenotypic correlations were detected (P < 0.05) between a* and b* values and flavor intensity and overall mouthfeel.…”

Section: Resultsmentioning

confidence: 96%

The heritabilities, phenotypic correlations, and genetic correlations of lean color and palatability measures from longissimus muscle in beef cattle

Pratt

Moser

Thompson

et al. 2013

Journal of Animal Science

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Data from a study conducted over 5 yr were analyzed to determine heritability estimates of LM lean color, as measured by subjective scoring and Hunter Colorimeter readings, and palatability, as measured by trained sensory panelists and Warner-Bratzler shear force (WBSF). Phenotypic and genetic correlations were determined between each of the measures of palatability and color. There were 1,066 cattle representing 12 different breeds in the study. Subjective lean color and a* (redness) and b* (yellowness) values were moderately heritable, 0.34 ± 0.122, 0.29 ± 0.115 and 0.28 ± 0.120, respectively, whereas the L* (lightness) was lowly heritable, 0.09 ± 0.087. The heritability of WBSF was moderately heritable ranging from 0.23 ± 0.114 (3 d) to 0.42 ± 0.148 (21 d). Sustained tenderness, as measured by sensory panelists, was found to be moderately heritable ranging from 0.16 ± 0.108 (21 d) to 0.33 ± 0.135 (14 d). Sustained juiciness and beef flavor, as measured by sensory panelists, were found to be lowly to moderately heritable ranging from 0.00 ± 0.089 (21 d) to 0.18 ± 0.105 (14 d) and 0.00 ± 0.080 (7 d) to 0.18 ± 0.110 (21 d), respectively. The significant phenotypic correlations were those between WBSF and subjective lean color, L* value, and a* value; both initial and sustained tenderness as well as beef flavor were correlated with subjective lean color and L* value. Flavor intensity and overall mouthfeel were associated with subjective lean color, L* value, a* value, and b* value. Both a* and b* values were highly correlated genetically with WBSF, -0.71 and -0.72, respectively, and subjective lean color was moderately correlated with WBSF, -0.46. The genetic correlation between subjective lean color and initial tenderness was also high, 0.56, whereas that between a* value and initial tenderness was 0.43, which was similar to that found between b* value and initial tenderness, 0.44. The genetic correlations between subjective lean color, a* value, and b* value with sustained tenderness were all high at 0.58, 0.70, and 0.58, respectively. The genetic correlations between a* value and b* value with beef flavor were low to moderate at 0.12 and 0.19, respectively, whereas that between subjective lean color and beef flavor was high, 0.64. The genetic correlations between a* value, b* value, and lean color with sustained juiciness were all moderate correlations at -0.35, -0.23, and -0.45, respectively. The genetic correlations between a* value and b* value with overall mouthfeel were high at 0.80 and 0.79, respectively, whereas that between subjective lean color and overall mouthfeel was moderate, 0.46. In conclusion, regardless of measurement technique of lean color, it was not only heritable but was also moderately to highly correlated with measurements of palatability in beef from LM.

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Section: Resultsmentioning

confidence: 96%

The heritabilities, phenotypic correlations, and genetic correlations of lean color and palatability measures from longissimus muscle in beef cattle

Pratt

Moser

Thompson

et al. 2013

Journal of Animal Science

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“…On average, standard error of pH values reported in the present paper was lower than those reported some other authors (Renand et al ., ; Maher et al ., ) but are similar to those for animals raised and slaughtered under controlled conditions (Chambaz et al ., ; Serra et al ., ). Intra‐breed variability is of interest for breeders who are seeking a recognisable brand, as they have to offer a homogeneous product to the market (Panea et al ., ). Regarding the relation between pH and colour, a negative correlation was found between both pH 24 and pH 10 with colour traits at 48 h and 10 days (Table ), with pH 10 having higher coefficients of correlation than pH 24 .…”

Section: Resultsmentioning

confidence: 97%

“…Intra-breed variability was, in general, similar to those reported by Chambaz et al (2003) (SE = 0.4, in average) or Serra et al (2004) (SE = 0.4, in average). Panea et al (2008) reported that the L* of the muscle of Pirenaica was less variable than a* or b*, and muscle b* had a coefficient of variation that was nearly twice that of a*. Breed affected all colour traits (Table 3).…”

Section: Colour Variables: Principal Component Analysis Means and CLmentioning

confidence: 99%

Colour variability of beef in young bulls from fifteen European breeds

Ripoll

Albertı́

Doblado

et al. 2018

Int J of Food Sci Tech

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Summary The objective of this study was to determine the variation of the colour of longissimus thoracis muscle within and among fifteen European cattle breeds reared under comparable management conditions. A total of 436 unrelated purebred young bulls from fifteen European breeds (Aberdeen Angus, Highland, Jersey, South Devon, Danish Red, Holstein, Simmental, Asturiana de las Montañas (also known as Casina), Asturiana de los Valles, Avileña‐Negra Ibérica, Pirenaica, Marchigiana, Piemontese, Charolais and Limousin) were reared in five experimental research centres in the United Kingdom, Denmark, Spain, Italy and France. The pH of M. longissimus thoracis was measured at 24 h and after 10 days of ageing and colour at 48 h and 10 days. Two generalised linear models, Pearson correlations and a hierarchical cluster analyses were carried out. Lean meat colour differed significantly between breeds, and these fifteen European breeds could be grouped according to four classes of commercial interest: ‘very bright and pale‐red’, ‘bright and pale’, ‘red’ and ‘dark and dull red’. These groups were partially related to body size and carcass traits, fatness and muscle development and structure, and were controlled by differences in gene expression within each breed.

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“…El pH 24 fue de 5,5 que se encuentra en el rango normal para la especie y permite descartar efectos sobre el resto de las variables estudiadas (Panea, 2002;Monsón et al, 2004;Panea et al, 2008a;Panea et al, 2010).…”

Section: Resultsunclassified

“…Los valores para las pérdidas por cocinado coinciden con los descritos por otros autores en las mismas razas Martínez-Cerezo et al, 2001;Panea et al, 2008a;Barahona et al, 2016).…”

Section: Pérdidas Por Cocinadounclassified

Solubilidad del colágeno y textura de la carne bovina cocinada al vacío: efecto del tiempo de maduración y de la temperatura de cocinado

Doblado¹,

García²

2018

ITEA

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ResumenLa cocina al vacío se está utilizando de manera creciente en la restauración porque presenta varias ventajas sobre el cocinado tradicional pero tanto la presión de vacío como la temperatura de cocinado condicionan la textura de la carne. Este trabajo estudia, en dos razas bovinas de aptitudes diferentes, los cambios que ocurren en la textura de la carne y la solubilidad del colágeno en función de la temperatura de cocinado y el tiempo de maduración. Se utilizaron 13 animales de raza Pirenaica y 12 de raza Frisona. El músculo Longissimus lumborum et thoracis se fileteó siguiendo un diseño factorial con tres tiempos de maduración (7, 14 y 21 días) y 4 temperaturas de cocinado para la textura (crudo, 55°C, 65°C y 70°C), o 3 temperaturas para el colágeno insoluble y las pérdidas por cocinado (55°C, 65°C y 70°C). La maduración tuvo un menor efecto que la temperatura de cocinado sobre la textura de la carne. El porcentaje de pérdidas por cocinado aumentó con la temperatura. La solubilidad del colágeno se vio poco afectada por la temperatura en el rango 50°C-70°C. En general, la dureza del músculo fue mayor en crudo que cocinada a 55°C, y se fue incrementando con la temperatura. A la vista de los resultados, no recomendaríamos cocinar la carne por encima de 65°C, ya que por encima de esta temperatura se ve comprometida la textura.Palabras clave: Dureza, maduración, solubilidad, temperatura, vacuno. Collagen solubility and beef meat texture under vacuum-cooking: effect of cooking temperature and ageing time AbstractSous-vide or under-vacuum cooking is being used increasingly in restoration because it has several advantages, but both vacuum pressure and cooking temperature affect meat texture. This paper investigates, in two cattle breeds of different aptitudes, meat texture and collagen solubility in function of the cooking temperature and ageing time. 13 animals from Pirenaica breed and 12 from Frisona breed were used. Muscle Longissimus thoracis et lumborum was chopped following a design of three ageing times (7, 14 and 21 days) and 3 or 4 cooking temperatures: raw, 55°C, 65°C and 70°C for texture; 55°C, 65°C and 70°C for insoluble collagen and cooking losses. Ageing had less effect than temperature on meat texture. The percentage of cooking losses increased as temperature did. The solubility of collagen was slightly affected by the temperature in the range 50°C-70°C. In the range 50°C-70°C muscles suffered great conformational changes. In general, toughness decreased until to 55°C and increased slightly since then. In view of the results, we would not recommend cooking the meat above 65°C since above it texture would be adversely affected.

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Intrabreed variability and relationships for 41 carcass and meat traits in Pirenaica cattle

Cited by 11 publications

References 38 publications

The heritabilities, phenotypic correlations, and genetic correlations of lean color and palatability measures from longissimus muscle in beef cattle

The heritabilities, phenotypic correlations, and genetic correlations of lean color and palatability measures from longissimus muscle in beef cattle

Colour variability of beef in young bulls from fifteen European breeds

Solubilidad del colágeno y textura de la carne bovina cocinada al vacío: efecto del tiempo de maduración y de la temperatura de cocinado

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