What is the impact of the rearing management applied during the heifers' whole life on the toughness of five raw rib muscles in relation with carcass traits?

This study characterized, for the first time, the rearing managements (from birth to slaughter) applied throughout the cull cows’ life and observed the effect of these managements on the carcass and meat properties. From the individual data of 371 Charolais cull cows, three rearing managements were defined and characterized with 60 rearing factors. The results showed that the rearing managements had low effects on the carcass and meat properties. For the carcass traits, only the carcass weight, and fat and longissimus (LM) colors at the level of the sixth rib were impacted. Concerning the meat, only the red color intensity, the fat aroma, the flavor intensity and persistence were affected. According to our results, this study confirmed that it is possible to produce carcass or meat with similar properties; consequently, it is difficult to favor a rearing management. However, to manage jointly both carcass and meat qualities, trade-offs are needed.

Section: Resultssupporting

confidence: 68%

Does the Rearing Management following by Charolais Cull Cows Influence the Qualities of Carcass and Beef Meat?

Soulat

Picard

Monteils

2022

“…After thawing (around 48 h at 4 °C), each beef rib sample was dissected, to separate the LM and serratus ventralis (SV) muscles, by professional butchers (INRAE Unité Expérimentale Herbipôle, Theix, Brittany, France). Both muscles were chosen to characterize the rib, which is composed of different muscles [ 16 ]. Then, each muscle was individually vacuum-packaged.…”

Section: Methodsmentioning

confidence: 99%

Effects of Rearing Management Applied throughout the Charolais Young Bulls’ Life on Carcass and Meat Quality

Soulat

Monteils

Picard

2022

The aim of this work was to study, for the first time, the effects of the rearing management (from birth to slaughter) applied throughout the life of young bulls on carcass and meat quality. Five rearing managements were defined statistically, from a combination of 30 rearing factors, using a hierarchical clustering on principal components. This study considered the individual data of 179 Charolais young bulls from commercial farms. The carcass traits were more sensitive to rearing management than the meat traits. Rearing management had an effect mainly on fat and overall meat grain for the carcass, and on color and tenderness for the longissimus meat. However, it was possible to produce carcass and/or meat with similar properties from different rearing managements. Among the five rearing managements defined in this study, two were identified as allowing the best trade-off to produce simultaneously high carcass and meat quality. The first management was characterized by absence of growth period and a short fattening duration, with a wrapped haylage or corn silage-based diet. The second management was characterized by short pre-weaning and growth periods, and a long fattening period.

“…In order to provide results representative of the usual conditions of cooking and consumption of this type of meat, the samples were cooked on a grill (cooking at 300 °C for 1 min 45 s). Compression force at 20 and 80% was analysed using a Shimadzu EZ-SX texturometer, coupled with Trapezium X software, operating in the compression mode and using a 25 kg load cell [ 27 ]. For rheological tests of shear force, the equipment was fitted with a Warner-Bratzler knife.…”

Section: Methodsmentioning

confidence: 99%

Evolution of Sensory Properties of Beef during Long Dry Ageing

Ellies-Oury

Benoit

Muriel

et al. 2022

Ageing is an essential step in obtaining meat with satisfactory sensory properties. Dry-ageing, although being a niche practice, is increasingly being developed to enhance the taste experience of meat consumers. In this work, we studied the kinetics of the evolution of muscle properties with increasing ageing time, in order to propose an optimal duration, allowing a compromise between quality and meat weight loss reduction. Our study was performed on 32 samples from 8 animals for which the Longissimus thoracis sensory properties were analysed at different stages of ageing (7, 16, 35 and 60-days post-slaughter). This work showed an increase in the dry matter content of meat with increasing ageing duration, concomitant with a slight increase in pH. Although the luminance of the meat is stabilized after 14-days, the red and yellow indices decrease until 35-days of ageing. Iron content also decreases with ageing duration. Finally, the kinetic evolution of muscle rheological properties indicates that the toughness decreases at least up to 35-days on raw meat. Cooking seems to homogenise the tenderness of the samples, no difference was noticed between the different ageing durations when meat was cooked. These first experimental data need to be confirmed with different animal types.