Meat quality, fatty acid composition and flavour analysis in Belgian retail beef

Balcaen, Annelies; Dirinck, P.; Winne, Ann De; Claeys, Erik; Demeyer, Daniël; Smet, Stefaan De

doi:10.1016/s0309-1740(03)00031-7

Cited by 174 publications

(116 citation statements)

References 23 publications

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“…The WBSF values ranged between 11.1 and 13.2 kg for the longissimus muscle of concentrate-fed bulls, and between 14.3 and 15.9 kg for the longissimus muscle of pasture-fed bulls (Table 3). The values measured were high compared with other studies (FRENCH et al, 2001;RAES et al, 2003;VARELA et al, 2004). This may partly be due to different methodology compared with other published work (e.g.…”

Section: Discussioncontrasting

confidence: 69%

“…Consumer's interest in the nutritional aspects of health is increased in the last years. Animal production practices, particularly the nutrient composition of the diet, can change the carcass-and meat quality, and fatty acid profile of meat (KREUTZER et al, 1995;LEIBETSEDER, 1996;FRENCH et al, 2001;REICHARDT et al, 2002;SCOLLAN et al, 2003;RAES et al, 2003;STOCKDALE et al, 2003;DEWHURST et al, 2003;DANNENBERGER et al, 2004;HOLLO et al, 2005;. Grass feeding has been reported to affect several meat quality characteristics of beef, in particular colour, flavour and fatty acid composition compared to concentrate diet systems PRIOLO et al, 2001;REICHARDT et al, 2002;STEEN et al, 2003;WOOD et al, 2003;VARELA et al, 2004;REALINI et al, 2004;KNOWLES et al, 2004;HOLLO et al, 2004;NUERNBERG et al, 2005).…”

Section: Introductionmentioning

confidence: 99%

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Carcass- and meat quality of pasture <i>vs</i> concentrate fed German Simmental and German Holstein bulls

Dannenberger

Nuernberg

et al. 2006

Arch. Anim. Breed.

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Carcass-and meat quality of pasture vs concentrate fed German Simmental and German Holstein bulls AbstractMany factors affect ruminant carcass and meat quality, and among the genetic and environmental factors, feeding plays an important role in the determination of quality. In a large study, sixty-four German Holstein and German Simmental bulls were randomly allocated to either an indoor concentrate feeding system or periods of pasture feeding following by a finishing period. During this period the animals got a concentrate containing linseed to improve the meat quality for the consumer and enhance the contents of beneficial fatty acids in beef. German Simmental bulls grew faster in both feeding groups (concentrate and grass-based) compared to German Holstein bulls. Because of that significantly more days of fattening were necessary to reach the slaughter weight of 620 kg. The feeding system did not affect the carcass weights of both breeds. The results of cutting according to the regulations of the Deutsche Landwirtschaftsgesellschaft (DLG-Schnittführung für die Zerlegung der Schlachtkörper von Rind, Kalb, Schwein und Schaf) showed diet effects for different cuts. Pasture feeding significantly decreased the weights of flank, flat ribs and brisket of both breeds. The intramuscular fat content of longissimus muscle was affected by the diet in the case of German Simmental bulls, only. The intramuscular fat content of longissimus muscle of pasture-fed German Simmental bulls was decreased to 1.5 % compared with concentrate-fed bulls (2.6 %). No diet effect was found in the intramuscular fat content of longissimus muscle of German Holstein bulls. The colour investigations of both muscles (longissimus and semitendinosus) showed that the beef produced by pasture feeding is darker. The WarnerBratzler shear force values (WBSF) of pasture fed bulls were significantly higher compared to the concentrate fed bulls. Pasture feeding resulted in a significant increase in the concentration of n-3 fatty acids up to a factor of 2.8 in longissimus muscle of bulls compared with the concentrate feeding system.

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Section: Discussioncontrasting

confidence: 69%

Section: Introductionmentioning

confidence: 99%

Carcass- and meat quality of pasture <i>vs</i> concentrate fed German Simmental and German Holstein bulls

Dannenberger

Nuernberg

et al. 2006

Arch. Anim. Breed.

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“…Raes et al (2003) showed that the double-muscling genotype in cattle has lower proportion of monounsaturated and higher of polyunsaturated fatty acids compared with the non-mutant genotype. The authors attributed this to a low concentration of total lipids in muscle and a higher proportion of phospholipids in the total lipids, increased by the mutation.…”

Section: Genesmentioning

confidence: 99%

Intrinsic factors affecting sheep meat quality: a review

Júnior

Carvalho

Silva

et al. 2016

Rev Colomb Cienc Pecu

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SummaryThe quality of meat is a multifactorial parameter dependent on the perspective and goals of the link in the production chain. Generally, a variety of factors directly or indirectly affect the quality characteristics of meat and, therefore, the value of meat products. Often, the literature divides the interfering factors into intrinsic and extrinsic. Intrinsic factors are related to animals; therefore, intrinsic factors are less variable. These factors include breed, sex, age, weight, genes, and type of muscle fiber. Some of these factors are not well studied, others have variable influence or are controversial and only a few are known and sometimes controlled. Thus, this study aimed to review some intrinsic factors that influence the quality of lamb meat. Keywords: cooking losses, meat color, tenderness, water holding capacity. ResumenLa calidad de la carne es un parámetro multifactorial que depende de la perspectiva y los objetivos del eslabón de la cadena de producción. En general, una amplia variedad de factores afectan directa o indirectamente la calidad de la carne y, en consecuencia, los valores de los productos cárnicos. A menudo, la literatura divide los factores que interfieren intrínseca y extrínsecamente. Los factores intrínsecos están relacionados con los animales, por lo tanto, son menos variable. Estos factores incluyen la raza, el género, la edad, el peso, los genes y ResumoA qualidade da carne é um parâmetro multifatorial, dependente da perspectiva e objetivos do elo da cadeia produtiva. Geralmente, uma grande variedade de fatores afetam direta ou indiretamente as características de qualidade da carne e, consequentemente, os valores dos produtos cárneos. Frequentemente, a literatura divide os fatores interferentes em intrínsecos e extrínsecos. Os fatores intrínsecos são referentes ao animal e, portanto, menos variáveis. Esses fatores incluem raça, sexo, idade, peso, genes e tipo de fibras musculares. Alguns desses fatores não estão bem estudados, outros têm influência variável ou controvertida e somente alguns são conhecidos e, às vezes, controlados. Dessa forma, objetivou-se revisar alguns fatores intrínsecos que influenciam na qualidade da carne ovina.Palavras chave: capacidade de retenção de água, cor da carne, maciez da carne, perdas por cocção.

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“…Isto se deve ao alto conteúdo de AG ω-3 (C18: 3) presente nas forragens, enquanto que os grãos são normalmente ricos em AG ω-6 (C18: 2) (LARICK; TURNER, 1990;RAES et al, 2003;WOOD et al, 2003). Em geral, os AG da gordura intramuscular da carne bovina são compostos por aproximadamente 44% de saturados, 5% de cadeia ímpar, 45% de monoinsaturados e 5% de polinsaturados (DUCKETT, 2002).…”

Section: Perfil De áCidos Graxos Qualidade Da Carcaça E Da Carneunclassified

“…Isso ocorre quando os animais permanecem mais tempo no confinamento e/ou ficam mais gordos RAES;DUCKETT, 2002). Com o tempo de confinamento e fornecimento de dietas de alto concentrado, há um aumento da porcentagem de gordura corporal, e conseqüentemente, da gordura de marmorização nos animais, que é composta de 44% de AGS, 45% de AGMI, 5% de ácidos graxos de cadeia ímpar e apenas 5% de AGPI (DUCKETT, 1993).…”

Section: Tratamentounclassified

Efeito da dieta contendo caroço de algodão no desempenho, características quantitativas da carcaça e qualitativas da carne de novilhos Nelore confinados

Pesce¹

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Efeito da dieta contendo caroço de algodão no desempenho, características quantitativas da carcaça e qualitativas da carne de novilhos Nelore confinados. The purpose of this work was to evaluate performance, quantitative characteristics of the carcass and qualitative characteristics of the meat of confined castrated Nelore males. Animals were confined with four diets containing 80% concentrate (dry matter): a control diet devoid of whole cottonseed (CA0), a diet containing 10%(CA10) or 20% of whole cottonseed (CA20) and a diet containing 20% of whole cottonseed heated in a climate chamber (CA20H). At the end of the experimental period, there were no differences between treatments for dry matter intake. However, the average daily gain, live weight and feed efficiency were greater for animals fed the whole cottonseed-enriched diets, whit no difference among diets when compared to control. Values documented for blood urea-N were significantly higher for treatments containing whole cottonseed, while glucose and total serum protein did not differ. Carcass yield, loin eye area, subcutaneous fat thickness, renal and pelvic fat, warm carcass weight and cold carcass weight, weight of the liver and values of carcass pH were not significantly different. Differences were noted only for carcass temperature 1 hour and 24 hours after slaughter, lower for CA0 treatment. There were no significant differences for dry matter content and ethereal meat extract. No differences were found between total cooking losses and meat tenderness between 7 and 14 days of maturing, as verified by shearing forces. Only time effect was noted, with meat matured for 14 days presenting with increased tenderness and less total cooking losses. Sensorial analysis of the Longissimus dorsi did not show differences among treatments for typical odor, juicyness and typical or off-flavour. No statistical difference was found for total saturated fatty acids and omega-3, or the relations between total unsaturated or monounsaturated and saturated fatty acids. However, animals fed whole cottonseed-enriched diets had higher concentrations of polyunsaturated fatty acids and omega-6 and lower concentrations of monounsaturated fatty acids in the Longissimus dorsi. Whole cottonseed can be

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Meat quality, fatty acid composition and flavour analysis in Belgian retail beef

Cited by 174 publications

References 23 publications

Carcass- and meat quality of pasture <i>vs</i> concentrate fed German Simmental and German Holstein bulls

Carcass- and meat quality of pasture <i>vs</i> concentrate fed German Simmental and German Holstein bulls

Intrinsic factors affecting sheep meat quality: a review

Efeito da dieta contendo caroço de algodão no desempenho, características quantitativas da carcaça e qualitativas da carne de novilhos Nelore confinados

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Meat quality, fatty acid composition and flavour analysis in Belgian retail beef

Cited by 174 publications

References 23 publications

Carcass- and meat quality of pasture &lt;i&gt;vs&lt;/i&gt; concentrate fed German Simmental and German Holstein bulls

Carcass- and meat quality of pasture &lt;i&gt;vs&lt;/i&gt; concentrate fed German Simmental and German Holstein bulls

Intrinsic factors affecting sheep meat quality: a review

Efeito da dieta contendo caroço de algodão no desempenho, características quantitativas da carcaça e qualitativas da carne de novilhos Nelore confinados

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Carcass- and meat quality of pasture <i>vs</i> concentrate fed German Simmental and German Holstein bulls

Carcass- and meat quality of pasture <i>vs</i> concentrate fed German Simmental and German Holstein bulls