Sensory quality of meat as affected by muscle biochemistry and modern technologies

Ouali, Ahmed

doi:10.1016/b978-0-444-88930-0.50012-2

Cited by 28 publications

(22 citation statements)

References 86 publications

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“…The quality of the meat to be taken into account are the sensory measurements related to the color, tenderness, flavor and juiciness of the higher priced joints that are roasted or broiled. Most of these quality traits, especially tenderness, originate from post-mortem aging of muscles and are therefore related to the biological characteristics of the muscles before slaughter, and more precisely to the contractile and metabolic types of muscles (Valin, 1988;Ouali, 1991). Three types of fibers can be distinguished in adult cattle according to their contractile activity (slow or fast) and their energy metabolism (aerobic or anaerobic): type I or slow oxidative (SO), type IIa or fast oxidative-glycolytic (FOG), and type lib or fast glycolytic (FG).…”

mentioning

confidence: 99%

Genetic variability of muscle biological characteristics of young Limousin bulls

Renand¹,

Jurie²,

Robelin³

et al. 1995

Genet Sel Evol

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Genetic parameters of 4 muscle biological characteristics (protein to DNA ratio (Pro/DNA), lactate dehydrogenase (LDH) activity, isocitrate dehydrogenase (ICDH) activity and the proportion of type I myosin heavy chains (MHC I)), in the Semitendinosus and the Longissimus thoracis, were estimated simultaneously with average daily gain (ADG), 480-d final weight (FW), carcass lean and fat contents (CL% and CF% respectively) in a sample of young Limousin bulls tested in station. The data came from 144 animals, the progeny of 15 sires. Sire and residual variances and covariances were estimated using an expectation maximization restricted maximum likelihood (EM-REML) procedure applied to a multitrait mixed model. Heritability coefficients of production traits, ADG, FW, CL% and CF%, were 0.19, 0.49, 0.39 and 0.43, respectively, while heritability coefficients of muscle characteristics, Pro/DNA, LDH, ICDH and MHC I, were 0.11, 0.26, 1.03 and 0.35 respectively, in the Semitendinosus muscle and 0.29, 0.31, 0.28 and 0.41, respectively, in the Longissimus thoracis muscle. In both muscles, the oxidative activity of the ICDH appeared to be genetically associated with the proportion of type I myosin heavy chains and opposed to the glycolytic activity of the LDH. The LDH activity was clearly associated with higher muscle-to-fat ratio, while the opposite relationship was observed between that ratio and the ICDH activity or the MHC I proportion. beef cattle / genetic parameter / growth / carcass / muscle characteristics Résumé-Variabilité génétique de caractéristiques biologiques du muscle chez des taurillons Limousins. Les paramètres génétiques de 4 caractéristiques biologiques-le

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mentioning

confidence: 99%

Genetic variability of muscle biological characteristics of young Limousin bulls

Renand¹,

Jurie²,

Robelin³

et al. 1995

Genet Sel Evol

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“…beef (Dickerson, 1982;Sellier et al, 1992). In cattle, a large genetic variability of beef traits has been shown to exist among breeds as well as within breeds (Koch et al, 1982;Cundiff et al, 1986;Renand et al, 1992 (Koch et al, 1982;Cundiff et al, 1986;Renand, 1993 (Renand, 1993 (Valin, 1988;Ouali, 1991 (Briand et al, 1981). The anaerobic glycolytic metabolism has been quantified by the measurement of the lactate dehydrogenase (LDH) activity (Ansay, 1974 (Patterson and Thompson, 1971), using the expectation maximization (EM) algorithm (Dempster et al, 1977).…”

mentioning

confidence: 99%

Genetic variability of muscle biological characteristics of young Limousin bulls

Renand¹,

Jurie²,

Robelin³

et al. 1995

Genet. Sel. Evol.

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“…Light lamb meat was harder (P C 0.05), mealier (P C O.l), more cohesive (P c 0.1) and more difficult to swallow (P C 0.1) than milk-fed lamb meat. Ouali (1990) also observed a negative correlation (r = -0.95, P C 0.001) between the age of the animal and tenderness, while Brewer er ul. (1987) found that meat from 12 kg carcasses showed less hardness than meat from 18 and 25 kg carcasses.…”

Section: Sensory Analysis Of Milk-fed and Light Lambsmentioning

confidence: 79%

Descriptive Analysis of Meat From Young Ruminants in Mediterranean Systems

Gorraiz

Beriain

Chasco

et al. 2000

Journal of Sensory Studies

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This paper describes the rigorous methodology used to establish a descriptive panel and select ballot attributes to evaluate the sensory quality of meat from young ruminants. The work focused on sheep and cattle, which, in Spain as elsewhere in the Mediterranean area, are slaughtered at an early age to obtain light carcasses. The prescreening, screening, training and performance evaluation procedures proposed by Cross et al. (1978) were used to select and train the panel. The nonredundant, most discriminant and frequently detected attributes of aroma, flavor and texture were determined, to constitute the final ballot. The panel evaluated the sensory quality of two categories of Spanish commercial lamb: lechal, or milk‐fed lambs, slaughtered at 12 kg live weight, and ternasco, light lambs, slaughtered at 24 kg live weight, from the Lacha and Rasa Aragonesa breeds. As live weight was shown to have more effect on sensory quality than breed, each category had its own characteristic texture, aroma and flavor.

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Sensory quality of meat as affected by muscle biochemistry and modern technologies

Cited by 28 publications

References 86 publications

Genetic variability of muscle biological characteristics of young Limousin bulls

Genetic variability of muscle biological characteristics of young Limousin bulls

Genetic variability of muscle biological characteristics of young Limousin bulls

Descriptive Analysis of Meat From Young Ruminants in Mediterranean Systems

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