Muscle and meat quality characteristics of Holstein and Salers cull cows

Jurie, Catherine; Picard, Brigitte; Hocquette, Jean-François; Dransfield, Eric; Micol, Didier; Listrat, Anne

doi:10.1016/j.meatsci.2007.04.014

Cited by 76 publications

(65 citation statements)

References 25 publications

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“…Longissimus dorsi had higher sensory panel ratings for tenderness, flavour intensity, juiciness, and general acceptability than the Q muscle. This result is in accordance with findings of Jurie et al (2007). The tenderness of the three muscles was also evaluated by WBS value and number of chews before swallowing.…”

Section: Resultssupporting

confidence: 89%

Feed efficiency and carcass and meat quality characteristics of bulls finished on diets containing varied proportions of wheat straw and wet sugar beet pulp

et al. 2010

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Fifteen young Holstein Friesian bulls (18 mo of age) were divided into three groups of five. All groups were fed a diet consisting of 60% concentrate and 40% roughage. The control (C) group received a mixture of dry meadow hay, dry lucerne and wheat straw as roughage. The second and third treatment groups were fed a similar mixture of roughage partially substituting wheat straw with wet sugar beet pulp (SBP) at levels of 4% and 8% on a dry matter (DM) basis, respectively. Dry matter intake and feed efficiency ratio (kg DM intake/kg weight gain) of the C group were significantly higher than those of the 4% SBP and 8% SBP groups. Slaughter and carcass traits indicated that there were no significant differences between dietary treatments. The inclusion of 8% SBP significantly improved panel ratings for tenderness, juiciness, beef flavour intensity and general acceptance, as well as number of chews before swallowing and the Warner Bratzler Shear value. Proximate analysis of the meat did not demonstrate differences between meat from the bulls fed C and the SBP diets. It was concluded that wheat straw could be replaced by 8% SBP in the finishing diet for young Holstein Friesian bulls in order to improve feed efficiency and sensory quality characteristics of their meat. ________________________________________________________________________________

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Section: Resultssupporting

confidence: 89%

Feed efficiency and carcass and meat quality characteristics of bulls finished on diets containing varied proportions of wheat straw and wet sugar beet pulp

et al. 2010

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“…The young bulls were slaughtered at 17 months of age on average and the steers at 30 months of age on average at the INRA experimental slaughterhouse in compliance with current ethical guidelines for animal welfare. Muscle samples from the Longissimus thoracis (LT; fast oxido-glycolytic with 25% of myosins of heavy chains I (MyHC-I), 62% of MyHC-IIa and 13% of MyHC-IIx in our experiment by electrophoresis (Picard et al, 1999), and in accordance with Jurie et al (1995Jurie et al ( , 2007 in bovine) and Semitendinosus (ST; fast glycolytic with 11% of MyHC-I, 24% of MyHC-IIa and 66% of MyHC-IIx in our experiment, and in accordance with Schreurs et al (2008) in bovine) muscles were excised for each animal within 15 min after slaughter. Muscle samples were immediately frozen in liquid nitrogen and stored at 2808C until protein extraction.…”

Section: Animals and Samplesmentioning

confidence: 61%

“…The study by Cassar-Malek et al (2009) showed that the production system (grass feeding of animals v. maize) lead to an oxidative switch in muscle metabolism. In the same way, different breeds exhibit differences in their muscle characteristics, as described in Jurie et al (2007). Schreurs et al's (2008) study showed that the development of muscle characteristics differs between muscle types because of difference in testosterone levels in bulls and steers.…”

Section: Introductionmentioning

confidence: 98%

Variations in the abundance of 24 protein biomarkers of beef tenderness according to muscle and animal type

Guillemin

Jurie

Cassar-Malek

et al. 2011

Animal

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Some proteins have been revealed as biomarkers for beef tenderness by previous studies. These markers could be used in immunological tests to predict beef tenderness, in living animals as well as in carcasses. It is well known that rearing practices modify the amounts of mRNA and proteins. Therefore, the reliability of protein tests could be affected by livestock and biological effects such as production systems, breed, muscle and animal type. This study analysed the effects of animal and muscle type on 24 proteins. The animals studied were 67 young bulls and 44 steers of the Charolais breed, and muscles were Longissimus thoracis and Semitendinosus. Protein amounts were determined by Dot blot, an immunological technique. Results showed that expressions of 20 proteins were influenced by animal and/or muscle type. These results could lead to modifications and adaptations of prediction tests according to rearing practice, bovine breed and beef cut.

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“…Total collagen content has been found to be moderately associated with decreasing trained panel scores for tenderness, and this relationship has been demonstrated between different muscles and within a single muscle, that is, m. longissimus thoracis (Torrescano et al, 2003;Chriki et al, 2012). This is also true for insoluble collagen (Riley et al, 2005;Jurie et al, 2007). Studies also indicate that age-related collagen cross-linking is an important determinant of insoluble collagen and therefore sensory tenderness (Bailey, 1985;Dransfield et al, 2003;Chriki et al, 2012).…”

Section: Introductionmentioning

confidence: 90%

“…Furthermore Thompson (2004) in cattle and in lamb found a positive relationship between IMF% and the flavour liking and juiciness scores of untrained Australian consumers. IMF% is also positively associated with the oxidative capacity (Jurie et al, 2007;Kelman et al, 2014) and therefore the haem iron content of muscles (Turkki and Campbell, 1967;Lengyel et al, 2003;Kelman et al, 2014) and has a strong negative association with the moisture content of beef and pork (Barlocco et al, 2006;Pflanzer and de Felício, 2011).…”

Section: Introductionmentioning

confidence: 98%

Biochemical measurements of beef are a good predictor of untrained consumer sensory scores across muscles

Bonny

Gardner

Pethick

et al. 2015

Animal

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The ability of the biochemical measurements, haem iron, intramuscular fat (IMF%), moisture content, and total, soluble and insoluble collagen contents, to predict untrained consumer sensory scores both across different muscles and within the same muscle from different carcasses were investigated. Sensory scores from 540 untrained French consumers (tenderness, flavour liking, juiciness and overall liking) were obtained for six muscles; outside (m. biceps femoris), topside (m. semimembranosus), striploin (m. longissimus thoracis), rump (m. gluteus medius), oyster blade (m. infraspinatus) and tenderloin (m. psoas major) from each of 18 French and 18 Australian cattle. The four sensory scores were weighted and combined into a single score termed MQ4, which was also analysed. All sensory scores were highly correlated with each other and with MQ4. This in part reflects the fact that MQ4 is derived from the consumer scores for tenderness, juiciness, flavour and overall liking and also reflects an interrelationship between the sensory scores themselves and in turn validates the use of the MQ4 term to reflect the scope of the consumer eating experience. When evaluated across the six different muscles, all biochemical measurements, except soluble collagen, had a significant effect on all of the sensory scores and MQ4. The average magnitude of impact of IMF%, haem iron, moisture content, total and insoluble collagen contents across the four different sensory scores are 34.9, 5.1, 7.2, 36.3 and 41.3, respectively. When evaluated within the same muscle, only IMF% and moisture content had a significant effect on overall liking (5.9 and 6.2, respectively) and flavour liking (6.1 and 6.4, respectively). These results indicate that in a commercial eating quality prediction model including muscle type, only IMF% or moisture content has the capacity to add any precision. However, all tested biochemical measurements, particularly IMF% and insoluble collagen contents, are strong predictors of eating quality when muscle type is not known. This demonstrates their potential usefulness in extrapolating the sensory data derived from these six muscles to other muscles with no sensory data, but with similar biochemical parameters, and therefore reducing the amount of future sensory testing required.

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Muscle and meat quality characteristics of Holstein and Salers cull cows

Cited by 76 publications

References 25 publications

Feed efficiency and carcass and meat quality characteristics of bulls finished on diets containing varied proportions of wheat straw and wet sugar beet pulp

Feed efficiency and carcass and meat quality characteristics of bulls finished on diets containing varied proportions of wheat straw and wet sugar beet pulp

Variations in the abundance of 24 protein biomarkers of beef tenderness according to muscle and animal type

Biochemical measurements of beef are a good predictor of untrained consumer sensory scores across muscles

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