Genetic analysis of meat quality traits in Avileña Negra Iberica population | Análisis genético de las características sensoriales medidas en dos cortes comerciales de Avileña Negra Ibérica
2009
López de Maturana, E., Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria, Madrid (España). Dept. de Mejora Genética Animal | Carabaño, M.J., Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria, Madrid (España). Dept. de Mejora Genética Animal | Díaz, C., Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria, Madrid (España). Dept. de Mejora Genética Animal
Nowadays, meat production is oriented to the quality of products due to consumer demand. Palability traits are the main criteria for choosing beef meat after hygienic and nutritional characteristics. The objective of this study was to analyze genetically the palability characteristics of two commercial cuts of different market price (sirloin and shin) in Avileña Negra Ibérica, and determine the existence of residual variance heterogeneity for those cuts. Samples of those commercial cuts were obtained from 400 calves and judged, after preparation, by 10 panelists. Results revealed the difference regarding the paliability of the two cuts and suggest the existence of heterogeneous residual variance for all the traits except for the odor.
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