Eating quality of beef from biotypes included in the PGI “Ternera Asturiana” showing distinct physicochemical characteristics and tenderization pattern

Sierra, Verónica; Guerrero, Luís; Fernández-Suárez, V.; Martínez, Antonio Martínez; Castro, Pedro Luiz de; Osoro, K.; Rodríguez‐Colunga, María Josefa; Coto‐Montes, Ana; Oliván, Mamen

doi:10.1016/j.meatsci.2010.05.007

Cited by 28 publications

(37 citation statements)

References 46 publications

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“…32,41,44 Herein, we have described for the first time variations in the autophagic-lysosomal pathway of postmortem muscle cells, which are directly related to the oxidative stress status of cells and are probably involved in the first steps of meat tenderization. Our findings indicate that autophagy seems to be involved in the pre-rigor phase of meat aging in certain beef breeds with significant differences in autophagy development in both breeds, which could be related to specific genotypes.…”

Section: Discussionmentioning

confidence: 99%

Autophagy during beef aging

et al. 2013

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Section: Discussionmentioning

confidence: 99%

Autophagy during beef aging

et al. 2013

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“…Generalnie wraz z wydłużeniem okresu dojrzewania obserwowano spadek instrumentalnej siły i energii cięcia. Podobne zależności obserwowano w wielu innych badaniach, wskazując na istotny wpływ procesu dojrzewania na wzrost kruchości mięsa (spadek WBSF) (5,38,44,48,60,63).…”

Section: Wyniki I Omówienieunclassified

“…3). Wpływ rasy na zróżnicowanie barwy mięsa obserwowany był wcześniej także przez innych autorów (28,45,60). Zdaniem Insausti i wsp.…”

Section: Wyniki I Omówienieunclassified

“…(62). W kilku pracach wykazano istotny wpływ czasu dojrzewania na wzrost TBARS, jednak wartości tego wskaźnika były na niskim poziomie i w zależności od genotypu bydła wahały się od 0,03 (w 2. dniu) do 0,11 mg MDA/kg (w 7. dniu) (4) oraz od 0,15 (w 3. dniu) do 0,39 mg MDA/kg w ostatnim, 21. dniu dojrzewania (60).…”

Section: Wyniki I Omówienieunclassified

“…kojarzone z konkretną rasą lub/i regionem i uzyskiwać stosowną cenę, powinny zostać odpowiednio oznaczone np. chronioną nazwą pochodzenia, chronionym oznaczeniem geograficznym, świadectwem gwarantowanej tradycyjnej specjalności bądź wyróżnione innym znakiem jakościowym (20,21,60). Działania takie przyczyniają się do poprawy efektywności i dochodowości gospodarstw utrzymują-cych lokalne rasy bydła, co w konsekwencji znacząco wpływa na rozwój hodowli danej rasy (27).…”

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Effect of ageing on the physicochemical properties of musculus longissimus lumborum of young bulls of five breeds

Domaradzki¹,

Litwińczuk²,

Florek³

et al. 2017

Medycyna Weterynaryjna

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SummaryRecent years have seen increasing interest in the conservation and use of native breeds of livestock raised in traditional farming systems. The experience of many European countries shows that promotion of raw materials and products derived from these breeds through a labelling system has a beneficial effect on the sustainable development of rural areas, contributes to preservation of the cultural heritage of the countryside, and increases the population of the breeds. As yet no beef produced in Poland has been included on the European list of traditional and regional products. 5 N and 59.1 N). On the last, 14 th day of ageing, the instrumental WBSF shear force for the breeds evaluated was definitely more homogeneous and did not differ significantly (shear force in the range of 56.3-65.7 N; P > 0.05). Compared to the muscle of native breeds, that of the Polish Holstein-Friesians showed significantly lower haem pigments (on average 35 ppm less; P < 0.01) and a lower proportion of redness (a*) (P < 0.01) on the 2 nd and 7 th days post mortem. The MLL muscle of young bulls of the Polish Red breed had the lowest (P < 0.01) percentage content of yellowness (b*) during the whole ageing period. Significantly (P < 0.01) lower oxidative stability (higher TBARS value) was found in the meat from young bulls of the Polish Holstein-Friesian breed (on the 2 nd and 7 th days post mortem) and the White-Backed breed (on the 14 th day) compared to all other breeds analysed. In general, the ageing time had a positive influence on the muscle quality, as the determinants of the visual and sensory attractiveness of the meat, which are also important in the meat industry, remained stable (pH), improved (colour and water-holding capacity G-H) or became more similar among the breeds (tenderness assessed on the basis of shear force, cooking loss).

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