Meta-analysis of the comparison of the metabolic and contractile characteristics of two bovine muscles: Longissimus thoracis and semitendinosus

Chriki, Sghaïer; Picard, Brigitte; Jurie, Catherine; Reichstadt, Matthieu; Micol, Didier; Brun, Jean-Paul; Journaux, L.; Hocquette, Jean-François

doi:10.1016/j.meatsci.2012.02.026

Cited by 31 publications

(27 citation statements)

References 34 publications

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“…Another 162 study found, also in contrast to our results, higher scores for juiciness and beef flavour for 163 heifers compared to steers (Hennessy & Morris 2003). proportions may be appropriate to characterise the muscle in terms of oxidative capacity in pigs 172 (Gil et al 2003), cattle (Olivan et al 2004), rabbits (Ramirez et al 2004), and sheep (Sazili et other studies (Keith et al 1985;Chriki et al 2012b;Bonny et al 2015).…”

contrasting

confidence: 74%

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

Gagaoua

Terlouw

Micol

et al. 2016

Journal of Integrative Agriculture

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contrasting

confidence: 74%

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

Gagaoua

Terlouw

Micol

et al. 2016

Journal of Integrative Agriculture

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“…This large-volume database contained documented data and a validated interface for (i) appraising the contents of the database, (ii) extracting selected data, and (iii) making robust statistical analyses to establish equations for the prediction of beef quality. At the beginning of 2012, the BIF-Beef data warehouse contained 331,153 measurements (including more than 15,764 measurements related to animal growth) of which 621 variables were observed across 5 muscle types from 5,197 animals (1-120 months of age) belonging to 20 different breeds, and from 43 different experiments (Chriki et al, 2012b). Measurements were obtained mainly from the Longissimus thoracis muscle and/or young bulls but some females (heifers, cows) are also included.…”

Section: Muscle Biochemistrymentioning

confidence: 99%

Modelling of beef sensory quality for a better prediction of palatability

et al. 2014

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Despite efforts by the industry to control the eating quality of beef, there remains a high level of variability in palatability, which is one reason for consumer dissatisfaction. In Europe, there is still no reliable on-line tool to predict beef quality and deliver consistent quality beef to consumers. Beef quality traits depend in part on the physical and chemical properties of the muscles. The determination of these properties (known as muscle profiling) will allow for more informed decisions to be made in the selection of individual muscles for the production of value-added products. Therefore, scientists and professional partners of the ProSafeBeef project have brought together all the data they have accumulated over 20 years. The resulting BIF-Beef (Integrated and Functional Biology of Beef) data warehouse contains available data of animal growth, carcass composition, muscle tissue characteristics and beef quality traits. This database is useful to determine the most important muscle characteristics associated with a high tenderness, a high flavour or generally a high quality. Another more consumer driven modelling tool was developed in Australia: the Meat Standards Australia (MSA) grading scheme that predicts beef quality for each individual muscle x specific cooking method combination using various information on the corresponding animals and post-slaughter processing factors. This system has also the potential to detect variability in quality within muscles. The MSA system proved to be effective in predicting beef palatability not only in A C C E P T E D M A N U S C R I P T ACCEPTED MANUSCRIPTAustralia but also in many other countries. The results of the work conducted in Europe within the ProSafeBeef project indicate that it would be possible to manage a grading system in Europe similar to the MSA system. The combination of the different modelling approaches (namely muscle biochemistry and a MSA-like meat grading system adapted to the European market) is a promising area of research to improve the prediction of beef quality. In both approaches, the volume of data available not only provides statistically sound correlations between various factors and beef quality traits but also a better understanding of the variability of beef quality according to various criteria (breed, age, sex, pH, marbling etc).

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“…This BIF-Beef data warehouse is a large-volume database in terms of characteristics of recorded data and animals in different experiments over years. Other publications with specific targeted aims have previously used this database for specific purposes (Chriki et al, 2012a;Chriki et al, 2012b;Hocquette et al, 2011;Schreurs et al, 2008). Besides providing a detailed description of the BIF-Beef database, another aim of our study is to illustrate by a few examples its usefulness by describing breed, sex and muscle effects on the variability of some animal, carcass and muscle traits (live and carcass weights, fatness score, average area of muscular fibres, muscular fibre metabolism, lipid content, total collagen content, and shear force).…”

Section: Introductionmentioning

confidence: 99%

A Data Warehouse of Muscle Characteristics and Beef Quality in France and A Demonstration of Potential Applications

Chriki

Picard

Faulconnier

et al. 2013

Italian Journal of Animal Science

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The BIF-Beef (Beef Integrated and Functional Biology) database contains animal, carcass, muscle and meat data (331,745 entries) collected from 43 experiments over the last 20 years and a great number of variables (621) characterising muscles (fat and collagen contents, cross-section and types of fibres, metabolic activity), making it a relevant tool to relate muscle characteristics to beef quality. Wide variation was observed in all described traits according to muscle type, sex and breed. The BIF-Beef database was mainly composed of data from young bulls of latematuring beef breeds, which is why live weight and carcass weights of the animals were greater, and beef was leaner and lighter than results from other existing databases. Average cross-sectional area of fibres was greater in Semitendinosus than in Longissimus thoracis muscle and, for Longissimus, greater in steers than in young bulls. Intramuscular fat content was in descending order: Charolais > Limousin > Blond d'Aquitaine and females > steers > young bulls. Semitendinosus muscle was less oxidative and contained more collagen than Longissimus muscle. Collagen content in Longissimus was higher in Charolais than in Blond d'Aquitaine and Limousin young bulls. Within the Charolais breed, collagen content in Longissimus was higher in young bulls and steers than in females. Longissimus samples from young bulls were less tender than from females. Based on the above results, this database is a prerequisite for meta-analysis of relationships between muscle characteristics and beef quality in the European context. This work is licensed under a Creative Commons Attribution NonCommercial 3.0 License (CC BY-NC 3.0).

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Meta-analysis of the comparison of the metabolic and contractile characteristics of two bovine muscles: Longissimus thoracis and semitendinosus

Cited by 31 publications

References 34 publications

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

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

Modelling of beef sensory quality for a better prediction of palatability

A Data Warehouse of Muscle Characteristics and Beef Quality in France and A Demonstration of Potential Applications

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