What are the drivers of beef sensory quality using metadata of intramuscular connective tissue, fatty acids and muscle fiber characteristics?

Listrat, Anne; Gagaoua, Mohammed; Andueza, Donato; Gruffat, Dominique; Normand, Jérôme; Mairesse, Guillaume; Picard, Brigitte; Hocquette, Jean‐François

doi:10.1016/j.livsci.2020.104209

Cited by 32 publications

(15 citation statements)

References 57 publications

(67 reference statements)

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“…Four authors showed a positive relationship between MUFAs (Garmyn et al, 2011;Hunt et al, 2016;Hwang & Joo, 2017;Listrat et al, 2020), SFAs (Cho et al, 2005;Hunt et al, 2016;Hwang & Joo, 2016;Listrat et al, 2020), and the earlier-mentioned sensory attributes of meat while five studies showed a negative relationship between PUFAs and the earlier-mentioned sensory attributes (Cho et al, 2005;Garmyn et al, 2011;Hwang & Joo, 2016, 2017Listrat et al, 2020). Listrat et al (2020) stated that these contradicting results are due to the use of different cooking methods, animal types, cooking temperatures, or differences in consumer habits and preferences. Further research is required to determine whether there is a casual relationship between increased end-point temperatures of meat, its fatty acids, and final palatability.…”

Section: Fatty Acid Compositionmentioning

confidence: 93%

“…As a result, it has become increasingly popular for researchers to investigate the manipulation of the fatty acid composition of meat (e.g., manipulating the polyunsaturated fat to saturated fat ratio, P:S toward a more favorable omega‐6 to omega‐3 polyunsaturated fatty acid ratio, n‐6:n‐3) (Alfaia et al., 2010; Wood et al., 2003). Furthermore, the knowledge of meat fatty acid composition has become of growing importance for consumers (Listrat et al., 2020), since meat is a major source of fat in many individual's diets, and in particular saturated fatty acids (SFAs), which is associated with cancers and cardiovascular diseases (Listrat et al., 2020; Wood et al., 2003).…”

Section: Effect Of Degree Of Doneness On the Physicochemical Properti...mentioning

confidence: 99%

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Effects of increasing internal end‐point temperatures on physicochemical and sensory properties of meat: A review

Schwartz

Marais

Strydom

et al. 2022

Comp Rev Food Sci Food Safe

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Although many efforts have been made to improve and control the eating quality of meat, there is still high variability in palatability, which may ultimately result in customer dissatisfaction. Beef meat is especially intricate to study since consumers have specific preferences for degrees of doneness. The degrees of doneness in beef is known to affect its physicochemical properties and have a subsequent effect on palatability. Nevertheless, an in‐depth investigation into the exact changes that occur with increasing internal end‐point temperatures of meat is yet to be explored. With researchers implementing various cooking methods and cooking conditions (i.e., sample preparation and internal end‐point temperatures), the results of studies are often impossible to compare. This review provides an overview of the various benefits and drawbacks of the cooking methods commonly used at home, in commercial enterprises, and research on meat. Furthermore, the physicochemical changes in meat with increasing degrees of doneness are discussed in detail with considerations of the subsequent changes in the sensory properties of meat.

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Section: Fatty Acid Compositionmentioning

confidence: 93%

Section: Effect Of Degree Of Doneness On the Physicochemical Properti...mentioning

confidence: 99%

Effects of increasing internal end‐point temperatures on physicochemical and sensory properties of meat: A review

Schwartz

Marais

Strydom

et al. 2022

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

show abstract

“…The fatty acid composition of intramuscular fat (IMF) of beef has received considerable interest in light with the association and implication of beef fats to the risk of cardiovascular disease (CVD; Briggs et al., 2017 ), and its positive relationship to the sensory characteristic of the beef meat such as aroma, flavor, juiciness, and tenderness ( Listrat et al, 2020 ). The amount of beef IMF and the composition of the fatty acids have been reported to be impacted by the cattle breed or genetic variation ( Pitchford et al, 2002 ), fat deposition ( Hwang and Joo, 2016 ), and alterations in the feeding strategy either by grass or grain feeding ( Hwang and Joo, 2017 ; Van Elswyk and McNeill, 2014 ).…”

Section: Introductionmentioning

confidence: 99%

Fatty Acid Composition of Grain- and Grass-Fed Beef and Their Nutritional Value and Health Implication

Nogoy¹,

Bin²,

Shin³

et al. 2022

Food Sci Anim Resour

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Beef contains functional fatty acids such as conjugated linoleic acid and longchain fatty acids. This review summarizes results from studies comparing the fatty acid composition of beef from cattle fed either grass or grain-based feed. Since functional lipid components are contributed through dietary consumption of beef, the fatty acid composition is reported on mg/100 g of meat basis rather than on a percentage of total fat basis. Beef from grass-fed contains lesser total fat than that from grain-fed in all breeds of cattle. Reduced total fat content also influences the fatty acid composition of beef. A 100 g beef meat from grass-fed cattle contained 2,773 mg less total saturated fatty acids (SFA) than that from the same amount of grain-fed. Grass-fed also showed a more favorable SFA lipid profile containing less cholesterol-raising fatty acids (C12:0 to C16:0) but contained a lesser amount of cholesterol-lowering C18:0 than grain-fed beef. In terms of essential fatty acids, grass-fed beef showed greater levels of trans-vaccenic acid and long-chain n-3 polyunsaturated fatty acids (PUFA; EPA, DPA, DHA) than grain-fed beef. Grass-fed beef also contains an increased level of total n-3 PUFA which reduced the n-6 to n-3 ratio thus can offer more health benefits than grain-fed. The findings signify that grass-fed beef could exert protective effects against a number of diseases ranging from cancer to cardiovascular disease (CVD) as evidenced by the increased functional omega-3 PUFA and decreased undesirable SFA. Although grain-fed beef showed lesser EPA, DPA, and DHA, consumers should be aware that greater portions of grain-fed beef could also achieve a similar dietary intake of long-chain omega-3 fatty acids. Noteworthy, grain-fed beef contained higher total monounsaturated fatty acid that have beneficial roles in the amelioration of CVD risks than grass-fed beef. In Hanwoo beef, grain-fed showed higher EPA and DHA than grass-fed beef.

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“…The insoluble collagen was positively associated with juiciness and the soluble collagen negatively with juiciness. The insoluble collagen and soluble collagen were negatively associated with the flavor [46] . Compared with the control, the soluble collagen content of the sample treated with ultrasound for 500 W/30 min increased by 170.6%, the content of insoluble collagen and total collagen decreased by 37.0% and 9.09%.…”

Section: Resultsmentioning

confidence: 94%

Application of ultrasound treatment in chicken gizzards tenderization: Effects on muscle fiber and connective tissue

Nuerjiang

et al. 2021

Ultrasonics Sonochemistry

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What are the drivers of beef sensory quality using metadata of intramuscular connective tissue, fatty acids and muscle fiber characteristics?

Abstract: What are the drivers of beef sensory quality using metadata of intramuscular connective tissue, fatty acids and muscle fiber characteristics?,

Cited by 32 publications

References 57 publications

Effects of increasing internal end‐point temperatures on physicochemical and sensory properties of meat: A review

Effects of increasing internal end‐point temperatures on physicochemical and sensory properties of meat: A review

Fatty Acid Composition of Grain- and Grass-Fed Beef and Their Nutritional Value and Health Implication

Application of ultrasound treatment in chicken gizzards tenderization: Effects on muscle fiber and connective tissue

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