Sire breed effect on beef longissimus mineral concentrations and their relationships with carcass and palatability traits

Duan, Qing; Tait, Richard G.; Schneider, Matthew J.; Beitz, Donald C.; Wheeler, T. L.; Shackelford, S. D.; Cundiff, L. V.; Reecy, James M.

doi:10.1016/j.meatsci.2015.03.020

Cited by 18 publications

(18 citation statements)

References 27 publications

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“…Similar results were obtained in the present study. Duan et al . also reported similar values of Zn (4.1 mg/100 g) in beef, but observed a higher concentration of Fe (3.4 mg/100 g) and lower concentration of Mg (16.4 mg/100 g) than in the present study.…”

Section: Resultssupporting

confidence: 70%

Nutritional and meat quality characteristics of seven primal cuts from 9‐month‐old female veal calves: a preliminary study

Gálvez¹,

Maggiolino

Domínguez

et al. 2019

J Sci Food Agric

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BACKGROUND Beef is a highly nutritious and valuable food. In order to complete its nutritional information, this study determined the chemical and physicochemical parameters and fatty acid, amino acid and mineral contents in seven primal cuts from veal carcasses (shoulder clod (SC), inside round (IR), eye of round (ER), bottom round (BR), heel of round (HR), knuckle (KK) and tenderloin (TL)). RESULTS The intramuscular fat content was higher and the cholesterol content was lower in TL than in the other cuts. The colour parameters also varied in the different primal cuts. The L* and b* values were highest in ER. Cooking losses were significantly (P < 0.001) affected by the cut of meat ranging from 20.85% in HR to 29.01% in ER. Determination of the shear force values permitted us to establish more tender muscle (TL with shear force 16.45 N cm−2) and less tender muscle (IR with shear force 47.27 N cm−2). The nutritional indices and fatty acid profile indicated that HR is the healthiest cut. All cuts evaluated provide important levels of dietary amino acids, although the contents of both essential and non‐essential amino acids were highest in HR. Finally, K, Zn and Fe were affected by the type of veal cut. CONCLUSIONS All primal cuts of veal provide important nutrients for human diets. The information of this research allows consumers to make healthful food choices, creating diets aimed at trying to correct deficiencies and providing objective data that differentiate between differently priced cuts of veal. © 2018 Society of Chemical Industry

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Section: Resultssupporting

confidence: 70%

Nutritional and meat quality characteristics of seven primal cuts from 9‐month‐old female veal calves: a preliminary study

Gálvez¹,

Maggiolino

Domínguez

et al. 2019

J Sci Food Agric

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“…There was negative relationship with the magnesium and beef flavor but some other minerals have positive relationship with flavor and juiciness. [ 114 , 115 ] …”

Section: Introductionmentioning

confidence: 99%

Ruminant meat flavor influenced by different factors with special reference to fatty acids

et al. 2018

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Ruminant meat flavor is an important quality and sensory parameter which relays mainly on the organoleptic characteristics of meat. Meat flavor is vital factor for the palatability and acceptability of meat by the consumers. There are various intrinsic and extrinsic factors that influence eating quality of meat. Among these factors, flavor is the major contributor. Fat and low-molecular-weight water-soluble compounds are the most important precursor components in meat, responsible for the meat flavor. The present review focus on the different pre and post-harvest factors that influences the ruminant meat flavor. Raw meat has little flavor but cooking adds value in flavor due to different temperature and cooking methods. The volatile flavoring compounds which are responsible for cooked meat flavor are produced thermally by the Maillard’s reaction itself or interaction with lipid oxidation products and vitamin degradation. In nutshell, this review provides perception into previous literature on flavor that affected by various factors particularly the fatty acids and cooking methods.

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“…Some reports in muscles from European cattle breeds showed that fat content was negatively correlated with Mg concentration but positively correlated with Fe concentration (Duan et al 2015), and that beef marbling had a negative correlation with Mg concentration, but had positive correlations with Fe and Mn concentrations, and was not related to Na and Cu concentrations (Garmyn et al 2011). Because adipose tissues have extremely less mineral content than does lean beef, it is likely that lower mineral concentrations generally reflect higher fat contents in muscles.…”

Section: The Relationships Of Mineral Concentrations With Physicochemmentioning

confidence: 99%

“…; Duan et al . ). Because subcutaneous and intramuscular adipose tissues have extremely less mineral content than does lean beef (Ministry of Education, Culture, Sports, Science and Technology ), it is natural to consider that mineral concentrations decrease with increasing amounts of fat in muscles.…”

Section: Introductionmentioning

confidence: 97%

“…Some reports in European cattle breeds indicated that magnesium (Mg) concentration was decreased with increasing beef marbling (Garmyn et al 2011) or fat content in muscles (Duan et al 2015). However, these reports also indicated that Fe and/or manganese (Mn) concentrations were increased with increasing beef marbling or fat content in muscles (Garmyn et al 2011;Duan et al 2015). Zembayashi et al (1999) reported that beef lightness was negatively correlated with Fe concentration in different skeletal muscles of JB cattle.…”

Section: Introductionmentioning

confidence: 99%

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Relationships between mineral concentrations and physicochemical characteristics in the Longissimus thoracis muscle of Japanese Black cattle

Kitagawa¹,

Funaba

Matsui

2017

Animal Science Journal

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The relationship between mineral concentrations, and the relationship of mineral concentrations with physicochemical characteristics in muscles were investigated using the Longissimus thoracis (LT) muscle of 44 Japanese Black steers. We determined moisture content, fat content, meat color, fatty acid composition and mineral concentrations in the LT muscle. Magnesium (Mg), potassium (K) and zinc (Zn) concentrations had negative correlations with fat content, but sodium (Na), manganese (Mn), copper (Cu) and molybdenum (Mo) concentrations were not correlated with fat content. The concentrations of Mg, Mn, Fe, Cu and Zn largely and positively contributed to the first principal component of mineral concentrations. Because the red muscle was rich in these minerals compared to the white muscle, the variation of these minerals probably results from the abundance of red fibers in the LT muscle. The concentration of K was positively correlated with moisture content but Na concentration was not related to moisture content, suggesting that the intracellular fluid volume can largely affect moisture content. The results of the present experiment suggest that mineral concentrations reflect some traits such as not only fat content but also the composition of myofiber type and the intracellular fluid volume in the LT muscle of Japanese Black cattle.

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Sire breed effect on beef longissimus mineral concentrations and their relationships with carcass and palatability traits

Cited by 18 publications

References 27 publications

Nutritional and meat quality characteristics of seven primal cuts from 9‐month‐old female veal calves: a preliminary study

Nutritional and meat quality characteristics of seven primal cuts from 9‐month‐old female veal calves: a preliminary study

Ruminant meat flavor influenced by different factors with special reference to fatty acids

Relationships between mineral concentrations and physicochemical characteristics in the Longissimus thoracis muscle of Japanese Black cattle

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