Variation of Meat Quality Parameters Due to Conformation and Fat Class in Limousin Bulls Slaughtered at 25 to 27 Months of Age

Abstract

The aim of the present study was to determine the influence of age of animal, hot carcass weight, pH, conformation and fat class on basic beef quality attributes (tenderness, sarcomere length, basic chemical composition, marbling and colour) in a group of purebred animals. The object of the study was beef of Limousin bulls (25 to 27 months, hot carcass weight - 432±31 kg, “U” conformation class, “2”–“3” fat class). Analysed cuts were Infraspinatus muscle from the blade and Longissimus dorsi muscle from the cube roll and the striploin. Tenderness was analysed with universal testing machine, colour - chromometer analysis, sarcomere length - microscopic method, basic chemical composition - near-infrared spectroscopy and marbling - computer image analysis. No differences in tenderness and sarcomere length were observed within the age groups of Limousin bulls (age of 25, 26, 27 months) (p>0.05). Moisture (p = 0.0123) and fat (p = 0.0250) content were significantly different for meat of animals slaughtered at the age of 25 and 27 months. No influence of pH value on tenderness was observed, but at the same time, influence on sarcomere length (p = 0.039) and b* component of colour (0.045) was found. For “U” conformation class, in subclasses, as well as for fat classes “2”–“3”, there were no differences in tenderness, sarcomere length and colour components. Higher fat content was observed in the higher fat class, rather than in lower, however this feature was not associated with marbling.

European conformation and fat scores have no relationship with eating quality

“…For the vast majority of muscles there were no relationships between European conformation score and eating quality attributes. These results expand on the findings of both Guzek et al (2013) and Guzek et al (2014) who also found no relationship between a limited range of European conformation scores and intramuscular fat, collagen and tenderness.…”

“…However, despite the negative relationship between IMF and European conformation score, Guzek et al (2013) found no difference in tenderness (estimated by Warner-Bratzler Shear Force) between Limousin bulls with a very limited range of European conformation scores, U-, U= or U+. This may be due to the influence of the myostatin mutation.…”

Review: The variability of the eating quality of beef can be reduced by predicting consumer satisfaction

“…In addition, there were some concerns that the EUROP conformation score might have a negative relationship with eating quality due to the positive relationship between this score and lean meat yield (Oliver et al, 2010). Whilst correlated with yield, Bonny et al (2016c) demonstrated that the European conformation score had no relationship with eating quality, confirming other results (Guzek et al, 2013). On this basis, the last 30 years of selection to optimise conformation and fat scores are unlikely to have impacted eating quality, although this may have affected eating quality by reducing marbling.…”

Analysis of the factors creating consumer attributes of roasted beef steaks

“…; Guzek et al . ), but rather differences in fat and various fatty acids (palmitic, stearic and oleic acids) content between the different cuts (Schönfeldt et al . ) affected beef quality.…”

“…In some studies, no effect of fat class on tenderness was observed (French et al 2001;Guzek et al 2013), but rather differences in fat and various fatty acids (palmitic, stearic and oleic acids) content between the different cuts (Schönfeldt et al 2010) affected beef quality. Also conformation class had no effect on quality measured by sensory evaluation (except the flavor trait) (Zaujec et al 2012).…”