Sensory quality of meat from eight different types of cattle in relation with their biochemical characteristics

M Gagaoua , EMC Terlouw, D Micol, J-F Hocquette, AP Moloney, K Nuernberg, D Bauchart, A Boudjellal, ND Scollan, Ian Richardson, B Picard

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

41 Citations (Scopus)
264 Downloads (Pure)

Abstract

The present study compared eight breeds of cattle differing in gender (heifers, bulls and steers), to determine associations between muscle characteristics and meat sensory qualities in the Longissimus thoracis muscle. Animal types differed in all the muscle characteristics and sensory qualities. Many correlations among muscle characteristics and among sensory qualities were consistent for most animal types. Isocitrate dehydrogenase (ICDH) activities allowed discrimination of muscles with respect to Myosin heavy chain (MyHC)-I proportions for all animal types. Lactate dehydrogenase (LDH) and phosphofructokinase (PFK) activities were positively correlated for most animal types. Overall liking was correlated with beef flavour and abnormal flavour in all animal types and with global tenderness for all animal types except for Charolais cross breed steers. For all animal types except for Angus x Friesian heifers, beef flavour and abnormal flavour were negatively correlated. Overall liking was not correlated with juiciness. PFK, ICDH and citrate synthase (CS) activities were strongly associated with tenderness, beef flavour and overall liking when average values for all animal types were used.
However, associations between muscle characteristics and sensory qualities within animal types were weak and inconsistent.
Original languageEnglish
Article number60345-7
Number of pages15
JournalJournal of Integrative Agriculture
Volume15
Issue number7
Early online date15 Jun 2016
DOIs
Publication statusPublished - Jul 2016

Keywords

  • Cattle
  • muscle characteristics
  • meat sensory qualities
  • gender
  • breed
  • prediction

Fingerprint Dive into the research topics of 'Sensory quality of meat from eight different types of cattle in relation with their biochemical characteristics'. Together they form a unique fingerprint.

Cite this