Sensory evaluation of several European cattle breeds
2008
Olleta, J.L.;Sañudo, C.; Monsón, F.; Campo, M.M., Universidad de Zaragoza (Spain). Facultad de Veterinaria, Departamento de Producción Animal y Ciencia de los Alimentos | Panea, B.;Albertí, P., Gobierno de Aragón, Zaragoza (Spain). Centro de Investigación y Tecnología Agroalimentaria de Aragón, Unidad de Tecnología en Producción Animal | Christensen, M.;Ertbjerg, P., Royal Veterinary and Agricultural University, Frederiksberg C (Denmark). Dept of Dairy and Food Science | Failla, S.; Gigli, S., Consiglio per la Ricerca e la Sperimentazione in Agricoltura, Monterotondo-RM (Italy). Istituto Sperimentale per la Zootecnia | Hocquette, J.F., Institut National de la Recherche Agronomique de Theix, Genes Champanelle (France). Unité de Recherche sur les Herbivores | Hughes, S.I.; Nute, G.R., University of Bristol, Langford-North Somerset (United Kingdom). Division of Food Animal Science, Dept of Clinical Veterinary Science | Williams, J.L., Roslin Institute, Midlothian-Scotland (United Kingdom)
The present study is part of an EU project. In this paper we examine 211 young bulls from 11 different breeds representing the genetic diversity of European cattle. The objective was to determine the influence of breed (meat with 10 days ageing) on sensory characteristics of beef meat. All animals were fed ad libitum with a standard diet comprising barley, soya and chopped straw. Slaughter was about 15 plus minus 1 months of age. Meat was assessed by a Spanish trained taste panel. Results showed that breed was significant on the studied descriptors. Pirenaica animals (5.62) had the most tender meat and Simmental (4.38), Marchigiana (4.29) and Casina (3.94) the toughest. Limousin (5.30), Charolaise (5.24), Pirenaica (5.12) and Asturiana de los Valles (5.06) showed high scores in juiciness. The breeds with the highest flavour intensity were Asturiana de los Valles (5.40) and Pirenaica (5.38). The lowest score was for Simmental for both flavour (4.85) and juiciness (4.14).
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Эту запись предоставил Instituto Agronómico Mediterráneo de Zaragoza