Sensory and Physicochemical Analysis of Meat from Bovine Breeds in Different Livestock Production Systems, Pre-Slaughter Handling Conditions, and Ageing Time

Abstract

Different bovine breeds and production systems are used worldwide, giving rise to differences in intrinsic and extrinsic characteristics of beef. In order to meet the consumer requirements, new approaches are currently being developed to guarantee tenderness, taste, and juiciness of beef. However, the final consumer perception is complex, and it is also affected by several interrelated variables. This study aimed to evaluate the physicochemical parameters and sensory profile of three Spanish cattle breeds under different livestock production systems (extensive and intensive) and pre-slaughter handling conditions (mixing and not mixing with unfamiliar individuals at pre-mortem time). Meat samples from each group were also studied at different ageing times (7 and 14 days). Regarding sensory attributes, twelve panelists assessed meat samples and an exhaustive statistical analysis was carried out. The most evident and strongest effect was the breed type, allowing a great differentiation among them using principal components and discriminant analysis. The livestock production system was the second most important parameter, significantly affecting odor, flavor, and textural profile (fibrousness). It can be concluded that there were marked differences in the traits of these beef that could be modified by other factors in order to fulfill consumer tastes.

Effect of Two Organic Production Strategies and Ageing Time on Textural Characteristics of Beef from the Retinta Breed

“…At T 0 , the highest WB parameters values were observed, and in both shear force and total work, values reduced from T 0 to T 14 , although after 14 days of ageing, no changes were observed in these parameters. In the present study, shear force values at 14 days of ageing were higher than those reported by other authors [ 51 , 68 ] for conventional meat from the Retinta breed.…”

“…The ageing period had an effect on WB parameters ( Table 1 ). All the parameters (shear force, shear firmness, and total work) decreased over ageing time ( p ≤ 0.001), as observed by other authors [ 19 , 51 ]. At T 0 , the highest WB parameters values were observed, and in both shear force and total work, values reduced from T 0 to T 14 , although after 14 days of ageing, no changes were observed in these parameters.…”

“…Drip loss is as assessment of the loss of fluid from beef cuts due to the shrinkage of muscle proteins (actin and myosin) in the form of drip. Several factors influence it, such as the breed [ 49 , 50 , 51 ] and the production system [ 44 , 52 ]. The results of water loss measured as CL ( Table 1 ) showed differences due to the production system effect.…”

Effect of Aging Time on Meat Quality of Longissimus Dorsi from Yunling Cattle: A New Hybrid Beef Cattle

“…Approximately 350 g of longissimus dorsi (LD) samples between the twelfth to thirteenth ribs of each carcass were taken and aged for 7 days under vacuum conditions at 4 °C to evaluate meat quality [ 19 ]. Sampling was performed on days 0, 1, 2, 3, 5, and 7 [ 20 ].…”

Advances in Active Packaging: Perspectives in Packaging of Meat and Dairy Products

“…In retail meat the conservation of the meat's freshness and avoidance of unsanitary juices is most commonly performed by implementing absorbent pads [63]. Their primary role as the name suggests is the collection of the water (drip) that is coming from the meat but despite this action there is still a potential threat because the juices are leaning towards spoilage and pathogenic bacteria [64]. Embedding silver nanoparticles into porous cellulose fiber gives an antimicrobial pad which is perfect for meat packaging [65].…”