Eating quality of young bulls from three Spanish beef breed-production systems and its relationships with chemical and instrumental meat quality
2008
Serra, X. | Guerrero, L. | Guàrdia, M.D. | Gil, M. | Sañudo, C. | Panea, B. | Campo, M.M. | Olleta, J.L. | García-Cachán, M.D. | Piedrafita, J. | Oliver, M.A.
Sensory characteristics of longissimus thoracis muscle from three local Spanish beef breed-production systems and their relationships with chemical and instrumental meat quality traits were studied. Young bulls of Bruna dels Pirineus (BP; n =69), Avileña-Negra Ibérica (A-NI; n =70) and Morucha (MO; n =70) breeds were reared in their own production systems. MO breed showed the highest water holding capacity and also the highest thawing loss and haem pigment content (P <0.001). No differences in moisture and protein contents were found among breeds. A-NI showed the highest intramuscular fat (IMF, P <0.05) and total collagen (P <0.001) contents, whereas BP showed the lowest IMF content (P <0.05) and the highest collagen solubility (P <0.001). Beef flavour, tenderness and juiciness accounted for the eating quality differences among the three breed-production systems. Meat from A-NI was rated significantly higher (P <0.01) for beef flavour and tenderness than that from BP and MO animals. Furthermore, MO showed the lowest juiciness (P <0.001) which could be due to its higher thawing loss. Within the three breeds, thawing loss was negatively correlated with juiciness and, likewise cooking loss with juiciness and tenderness (P <0.05). The canonical discriminant analysis showed that the three breeds were significantly different (P <0.05) from each other according to sensory attributes, which justifies their involvement in different protected geographical indications (PGI).
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