Meat quality of Limousin young bulls slaughtered at 6, 9 and 12 months of age

BACKGROUND: This study was conducted to assess whether there are differences in consumer liking of beef. Samples were collected from different groups and analyses were conducted, including quantitative descriptive analysis, consumer panels and instrumental analyses. Palatability traits, such as aroma liking, tenderness, juiciness, flavour liking and overall liking (OL), were rated by consumers.RESULTS: Warner-Bratzler shear force was negatively associated with tender mouthfeel and consumer tenderness score. Cluster analysis identified four groups of clusters, which were described as 'easily pleased', 'bull beef liker', 'tender beef liker' and 'fastidious' consumers. Cluster group 2 awarded a higher score for bulls and located in a separate region on the external preference map. CONCLUSION: External preference mapping showed the association between consumer liking of beef and sensory attributes.

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“…This agrees with the findings of Yim et al ., but Ahnström et al . and Runowska et al . did not find any pH difference due to animal age.…”

Section: Resultsmentioning

confidence: 81%

Understanding consumer liking of beef using hierarchical cluster analysis and external preference mapping

et al. 2019

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“…The pH values were not influenced by the dietary supplementation of olive cake as observed by Ozdogan et al [38] in lambs fed with diets including different levels of olive cake. According to Czyzak-Runowska et al [39] an abnormally high final muscle pH (>6.0) results in the production of a dark-cutting or dark, firm, and dry (DFD) meat. Pipek et al [40] reported that a meat of high quality has ultimate pH at the range of 5.4-5.6.…”

Section: Discussionmentioning

confidence: 99%

Effect of Dietary Olive Cake Supplementation on Performance, Carcass Characteristics, and Meat Quality of Beef Cattle

Chiofalo

Liotta

Presti

et al. 2020

Animals

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Dietary partially destoned olive cake supplementation on performance, carcass traits and meat quality of intensively finished bulls was evaluated. Forty-five Limousin bulls, divided into three homogenous groups, received a diet with no supplementation (Control-CTR), 7.5% (Low Olive Cake-LOC), and 15.0% of olive cake supplementation (High Olive Cake-HOC). The trial was realized for 150 days; all bulls were individually weighed at the beginning, middle, and end of the trial, to calculate the individual average daily gain (ADG). At slaughtering, on each carcass, hot weight was recorded and, after 7 days, the pH and temperature were measured. On Longissimus lumborum muscle, color, cooking loss, and shear force of the cooked sample were determined. The chemical composition and the fatty acid content of muscle were determined. Olive cake inclusions (7.5% and 15.0%) increased (p < 0.05) the body weight, ADG, slaughter traits and intramuscular fat content and influenced (p < 0.05) the quality indices. The 15.0% of the inclusion reduced (p < 0.05) the cooking loss and shear force, and increased the unsaturated fatty acid content. The olive cake can be considered as a functional component in beef production and, in substitution to a quote of cereals into the diet of bulls, could be an opportunity to improve agriculture sustainability.

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“…Meat tenderness and cooking loss. Meat tenderness is a major quality characteristic that is highly correlated with the overall consumers' acceptance of beef (Czyżak-Runowska et al, 2017). The meat tenderness (kg/cm 2 ) of male Bali cattle fed with 12% CP and 72% TDN (T 1 group) was higher (P<0.05) than those of male Bali cattle fed 100% forage (T 0 group) and 15% CP and 72% TDN (T 2 group), which had relatively the same tenderness (Table 4).…”

Section: Meat Qualitymentioning

confidence: 99%

Carcass and Meat Characteristics of Male Bali Cattle in Indonesian Smallholder Farms Fed Ration with Different Protein Levels

Tahuk

Budhi

Panjono

et al. 2018

Trop. Anim. Sci. J.

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The objective of research was to determine the effect of different protein levels on the carcass and meat characteristics of male Bali cattle fattened in smallholder farms. The cattle used were 18 heads aged 2 to 2.5 years with initial body weight of 229.86±12.46 kg. The experimental cattle were randomly divided into 3 treatment groups i.e., T₀, T₁, and T₂. The T₀ group cattle were fed ration according to traditional practices of fattening cattle by farmers (100% forage). The T₁ group cattle were fed ration with 12% CP and 72% TDN. The T₂ group cattle were fed ration with 15% CP and 72% TDN. The variables measured were final body weight and the characteristics of the carcass (meat, fat, and ratio of meat to bone), and meat quality including the chemical composition of the meat (protein, fat, and collagen), meat tenderness, cooking loss, water holding capacity, and degree of acidity (pH). Data were analyzed by variance analysis. Results of research showed that the final body weight, and weight of carcass, meat, and fat of T₁ and T₂ groups were similar; conversely, those parameters in T₀ group cattle were lower (P<0.05) that those in T₁ and T₂ groups cattle. The meat protein content of T₁ and T₀ groups cattle were similar; conversely, T₂ group cattle had lower (P<0.05) meat protein content compared to T₁ and T₀ groups cattle. Fat content of T₁ group of cattle was higher (P<0.05) than that of T₀ group; while moisture contents and cooking losses of T₀ group cattle were higher (P<0.05) compared to those of T 1 and T₂ groups cattle. Collagen content of meat in T₁ group cattle was higher than (P<0.05) that in T₀ group cattle, but T₂ group cattle had similar meat collagen content to T₁ and T₀ groups cattle. Meat tenderness of T₁ group cattle was higher (P<0.05) compared to those of T₀ and T₂ group cattle. It is concluded that the male Bali cattle fed ration with 12% CP and 72% TDN can increase the carcass characteristics and meat quality. This proves that the productivity of male Bali cattle can be increased when fed ration with adequate protein with a balanced energy content.

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Meat quality of Limousin young bulls slaughtered at 6, 9 and 12 months of age

Cited by 11 publications

References 38 publications

Understanding consumer liking of beef using hierarchical cluster analysis and external preference mapping

Understanding consumer liking of beef using hierarchical cluster analysis and external preference mapping

Effect of Dietary Olive Cake Supplementation on Performance, Carcass Characteristics, and Meat Quality of Beef Cattle

Carcass and Meat Characteristics of Male Bali Cattle in Indonesian Smallholder Farms Fed Ration with Different Protein Levels

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