Beef quality assessed at European research centres

Dransfield, Eric; Nute, G.R.; Roberts, T. A.; Boccard, R.; Touraille, Christian; Buchter, L.; Casteels, Minne; Cosentino, E.; Hood, Daniel; Joseph, R.L.; Schön, I.; Paardekooper, E.J.C.

doi:10.1016/0309-1740(84)90028-7

Cited by 39 publications

(24 citation statements)

References 6 publications

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“…As expected, the correlation between juiciness and texture is higher than with flavour scores given that juiciness depends mainly on the meat water-binding capacity and plays a key role in meat texture [38-40], contributing to its variability [41], whereas flavour is mainly influenced by FA composition and marbling [42], as reflected by its positive correlations with all absolute fat content measurements obtained here (Table 2). Although texture and juiciness properties also are dependent on other characteristics of meat, including fat content [40], both of them showed few or no correlation with muscle fat content or FA profile (Table 2).…”

Section: Discussionsupporting

confidence: 60%

Phenotypic and genotypic background underlying variations in fatty acid composition and sensory parameters in European bovine breeds

Sevane

Levéziel

Nute

et al. 2014

J Animal Sci Biotechnol

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BackgroundConsuming moderate amounts of lean red meat as part of a balanced diet valuably contributes to intakes of essential nutrients. In this study, we merged phenotypic and genotypic information to characterize the variation in lipid profile and sensory parameters and to represent the diversity among 15 cattle populations. Correlations between fat content, organoleptic characteristics and lipid profiles were also investigated.MethodsA sample of 436 largely unrelated purebred bulls belonging to 15 breeds and reared under comparable management conditions was analyzed. Phenotypic data -including fatness score, fat percentage, individual fatty acids (FA) profiles and sensory panel tests- and genotypic information from 11 polymorphisms was used.ResultsThe correlation coefficients between muscle total lipid measurements and absolute vs. relative amounts of polyunsaturated FA (PUFA) were in opposite directions. Increasing carcass fat leads to an increasing amount of FAs in triglycerides, but at the same time the relative amount of PUFAs is decreasing, which is in concordance with the negative correlation obtained here between the percentage of PUFA and fat measurements, as well as the weaker correlation between total phospholipids and total lipid muscle content compared with neutral lipids. Concerning organoleptic characteristics, a negative correlation between flavour scores and the percentage of total PUFA, particularly to n-6 fraction, was found. The correlation between juiciness and texture is higher than with flavour scores. The distribution of SNPs plotted by principal components analysis (PCA) mainly reflects their known trait associations, although influenced by their specific breed allele frequencies.ConclusionsThe results presented here help to understand the phenotypic and genotypic background underlying variations in FA composition and sensory parameters between breeds. The wide range of traits and breeds studied, along with the genotypic information on polymorphisms previously associated with different lipid traits, provide a broad characterization of beef meat, which allows giving a better response to the variety of consumers’ preferences. Also, the development and implementation of low-density SNP panels with predictive value for economically important traits, such as those summarized here, may be used to improve production efficiency and meat quality in the beef industry.

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Section: Discussionsupporting

confidence: 60%

Phenotypic and genotypic background underlying variations in fatty acid composition and sensory parameters in European bovine breeds

Sevane

Levéziel

Nute

et al. 2014

J Animal Sci Biotechnol

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show abstract

“…Also, meat toughness as determined by the consumers was not found to be significant for any of the individual MAP treatments. In contrast, Dransfield et al (1984) postulated that tenderness and juiciness were the properties that most influenced meat acceptability. Additionally, samples O 2 5024 and O 2 6024 were significantly (P < 0.001 and P < 0.05, respectively) correlated to overall acceptability (Table 2).…”

Section: Tenderness Juiciness and Flavourmentioning

confidence: 92%

Investigation of the effects of commercial carcass suspension (24 and 48h) on meat quality in high oxygen modified atmosphere packed beef steaks during chill storage

Zakrys-Waliwander

O’Sullivan

Allen

et al. 2010

Food Research International

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“…The structural integrity of myofibrils changes during postmortem aging, which contributes to the tenderness of aged meat (Dransfield et al, 1984;Takahashi, 1996). While the IMCT contribution to meat texture is certainly important, it has been thought to be rather immutable compared to myofibrils during postmortem aging of meat.…”

Section: Structural Changes In Imct During Postmortem Aging Of Meatmentioning

confidence: 99%

“…From a consumer standpoint, texture is the most important factor in determining the quality of meat (Dransfield et al, 1984). Meat texture depends on the structure and composition of skeletal muscle, which is mainly composed of muscle fibers and surrounding intramuscular connective tissues (IMCTs).…”

Section: Introductionmentioning

confidence: 99%

Role of extracellular matrix in development of skeletal muscle and postmortem aging of meat

Nishimura

2015

Meat Science

110

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Beef quality assessed at European research centres

Cited by 39 publications

References 6 publications

Phenotypic and genotypic background underlying variations in fatty acid composition and sensory parameters in European bovine breeds

Phenotypic and genotypic background underlying variations in fatty acid composition and sensory parameters in European bovine breeds

Investigation of the effects of commercial carcass suspension (24 and 48h) on meat quality in high oxygen modified atmosphere packed beef steaks during chill storage

Role of extracellular matrix in development of skeletal muscle and postmortem aging of meat

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