Relationship between collagen characteristics, lipid content and raw and cooked texture of meat

M Christensen, P Ertberg, S Failla, C Sanudo, RI Richardson, GR Nute, JL Olleta, B Panea, P Alberti, S Gigili, J-F Hoquette, J-L Williams

    Research output: Contribution to journalArticle (Academic Journal)peer-review

    126 Citations (Scopus)

    Abstract

    Variations in texture were determined for 10 day aged raw and cooked longissimus thoracis (LT) muscle from 436 bulls of 15 European cattle breeds slaughtered at an age of 13-16 months. Variations in texture were related to differences in pH 24 h post-mortem, sarcomere length, collagen characteristics and lipid content. The shear force of cooked meat samples varied from 43.8 to 67.4 N/cm2. Simmental, Highland and Marchigiana cattle had the highest shear force values and Avileña- Negra Ibérica, Charolais, Casina and Pirenaica cattle had the lowest values. Cooked meat toughness showed a weak negative correlation to lipid content (P <0.001) but no correlation to collagen characteristics. Raw meat texture measured by compression correlated positively (P <0.001) with total and insoluble collagen. In conclusion, collagen characteristics showed correlation to raw meat texture but not to cooked meat toughness of LT muscle in European young bulls.
    Translated title of the contributionRelationship between collagen characteristics, lipid content and raw and cooked texture of meat
    Original languageEnglish
    Pages (from-to)61 - 65
    Number of pages5
    JournalMeat Science
    Volume87(1)
    DOIs
    Publication statusPublished - Jan 2011

    Bibliographical note

    Publisher: Elsevier
    Other: accepted 1/10/2010

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