Towards an integration of pre- and post-slaughter factors affecting the eating quality of beef

Pogorzelski, Grzegorz; Pogorzelska-Nowicka, Ewelina; Pogorzelski, Paweł; Półtorak, Andrzej; Hocquette, Jean‐François; Wierzbicka, Agnieszka

doi:10.1016/j.livsci.2021.104795

Cited by 20 publications

(18 citation statements)

References 159 publications

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“…However, in general, due to higher IMF accumulation, grain-finished beef from feedlot systems is perceived as superior to that of grazing systems and/or forage/pasture-finished cattle, which tend to produce leaner beef [ 90 ]. In addition, from the perspective of eating quality, some consumers prefer grain-fed/finished beef because pasture/forage-fed/finished beef contains specific pastoral flavors such as “grassy”, “wild” and “barny” and lacks the normal beef flavor [ 91 ]. In contrast, forage/pasture-finished beef generally has an increased conjugated linoleic acid (CLA) and PUFA to SFA (saturated fatty acid) ratio [ 92 ], which is better for human health, especially in reducing the incidence of many diseases such as heart and cardiovascular diseases.…”

Section: Main Factors Affecting Beef Eating Qualitymentioning

confidence: 99%

“…Several beef grading systems use aging time as a parameter to guarantee/predict beef quality. According to MSA, five days of aging is required as a minimum aging period; for the French Label Rouge, ten days is generally considered [ 91 ]. Longer aging times up to a certain level are generally good for better palatability; for m. longissimus dorsi , it takes 4.3 and 10 days to reach 50 percent and 80 percent of total aging, respectively.…”

Section: Main Factors Affecting Beef Eating Qualitymentioning

confidence: 99%

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Consumer Perception of Beef Quality and How to Control, Improve and Predict It? Focus on Eating Quality

Liu

Ellies-Oury

Stoyanchev

et al. 2022

Foods

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Quality refers to the characteristics of products that meet the demands and expectations of the end users. Beef quality is a convergence between product characteristics on one hand and consumers’ experiences and demands on the other. This paper reviews the formation of consumer beef quality perception, the main factors determining beef sensory quality, and how to measure and predict beef eating quality at scientific and industrial levels. Beef quality is of paramount importance to consumers since consumer perception of quality determines the decision to purchase and repeat the purchase. Consumer perception of beef quality undergoes a multi-step process at the time of purchase and consumption in order to achieve an overall value assessment. Beef quality perception is determined by a set of quality attributes, including intrinsic (appearance, safety, technological, sensory and nutritional characteristics, convenience) and extrinsic (price, image, livestock farming systems, commercial strategy, etc.) quality traits. The beef eating qualities that are the most valued by consumers are highly variable and depend mainly on the composition and characteristics of the original muscle and the post-mortem processes involved in the conversion of muscle into meat, the mechanisms of which are summarized in this review. Furthermore, in order to guarantee good quality beef for consumers in advance, the prediction of beef quality by combining different traits in scenarios where the animal, carcass, and muscle cuts can be evaluated is also discussed in the current review.

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Section: Main Factors Affecting Beef Eating Qualitymentioning

confidence: 99%

Section: Main Factors Affecting Beef Eating Qualitymentioning

confidence: 99%

Consumer Perception of Beef Quality and How to Control, Improve and Predict It? Focus on Eating Quality

Liu

Ellies-Oury

Stoyanchev

et al. 2022

Foods

Self Cite

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“…In the present study, the sous-vide treatment applied without marinating decreased the proportion of the sum of PUFA, including n-6 fatty acids. PUFA are incorporated in the cell membrane structure (phospholipids), remain bound to the membrane [ 32 ] and are susceptible to oxidation [ 5 ]. The destructive impact of thermal treatment on PUFA was reported by Alfaia et al [ 33 ], who found that thermal treatment methods such as boiling, grilling and microwave cooking decreased PUFA in beef, and by Valencak et al [ 29 ], who also noted a decline in the PUFA content during cooking in meat of different European game animals.…”

Section: Discussionmentioning

confidence: 99%

“…[ 1 , 2 , 3 ]. Considering its chemical composition, exogenic compounds and a high level of aroma and taste precursors, beef is one of the most valuable meat types in terms of nutritional value and culinary properties [ 4 , 5 , 6 ].…”

Section: Introductionmentioning

confidence: 99%

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The Effect of Marinating on Fatty Acid Composition of Sous-Vide Semimembranosus Muscle from Holstein-Friesian Bulls

Tkacz

Tylewicz

Pietrzak-Fiećko

et al. 2022

Foods

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The aim of the study was to evaluate the effect of two commercial oil marinades on marinated bovine semimembranosus muscles’ (n = 12) fatty acid composition. Fatty acids were determined in unmarinated raw and sous-vide beef and marinated muscles with two different marinades. The application of marinating changed the fatty acid composition in sous-vide beef. The sum of saturated fatty acids (SFA) and n-6/n-3 ratio decreased. However, the sum of monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA), including n-6 and n-3, increased in marinated sous-vide beef, while a proportion of conjugated linoleic acid (CLA) and arachidonic acid (AA) decreased. The concentration (mg/100 g) of the sum of SFA and CLA in sous-vide beef was unaffected by marinating; however, the treatment significantly increased the sum of MUFA, PUFA, n-6 fatty and n-3 fatty acid concentrations. Using marinades containing canola oil and spices prior to the sous-vide treatment of beef was effective in improving its fatty acid composition.

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Meat and Reformed Meat Products

Slayven,

Matthews

2023

Food Texturology: Measurement and Perception of Food Textural Properties

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Towards an integration of pre- and post-slaughter factors affecting the eating quality of beef

Cited by 20 publications

References 159 publications

Consumer Perception of Beef Quality and How to Control, Improve and Predict It? Focus on Eating Quality

Consumer Perception of Beef Quality and How to Control, Improve and Predict It? Focus on Eating Quality

The Effect of Marinating on Fatty Acid Composition of Sous-Vide Semimembranosus Muscle from Holstein-Friesian Bulls

Meat and Reformed Meat Products

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