Effects of breed‐production system on collagen, textural, and sensory traits of 10 European beef cattle breeds. Issue 5 (22nd July 2018)

• Record Type: Journal Article
• Authors: Panea, Begoña; Olleta, José Luis; Sañudo, Carlos; del Mar Campo, María; Oliver, María Angels; Gispert, Marina; Serra, Xavier; Renand, Gilles; del Carmen Oliván, María; Jabet, Sylvie; García, Susana; López, Montaña; Izquierdo, Mercedes; García‐Cachán, María Dolores; Quintanilla, Raquel; Piedrafita, Jesús
• Is Part Of: Journal of texture studies. Volume 49:Issue 5(2018)
• Page Start: 528
• Page End: 535
• Publication Date: 2018-07-22
• Subjects: beef -- breed -- connective -- sensory -- texture; Food texture -- Periodicals; Food -- Composition -- Periodicals; 664.02
• DOI: 10.1111/jtxs.12350
• Languages: English
• ISSNs: 0022-4901

Abstract

Abstract: In the current study the collagen, texture, and sensory characteristics of meat from 712 yearling males of 10 local Spanish and French beef breeds raised in their typical production systems were described. The breed‐production system affected collagen and texture variables but affected sensory variables only slightly. There was a large amount of intra breed‐production system variation for all the variables. French breeds had lower values for collagen solubility (~12%) than Spanish breeds (~40%). Stress (WB) varied from 36 N/cm 2 in Casina to 44 N/cm 2 in Salers, whereas compression stress at 80% ranged from 35 N/cm 2 in Asturiana de los Valles to 40 N/cm 2 in Salers. Oven cooking resulted in higher cooking losses (24%) than cooking on a grill (12%). Cooking losses increased as the grill temperature increased. Numerous significant correlations were found among variables. Carcass weight is associated with all the collagen and texture variables. Correlation coefficients among texture and collagen variables were statistically significant and these correlation coefficients were in general higher for solubility percentage than for total collagen content, highlighting the importance of the solubility of collagen rather than total collagen in determining meat textural properties. Practical applications: To differentiate a product in the market, it is necessary to define its characteristics. Differentiation allows increasing the added value of products and, therefore, income of the farmers. In addition, it guarantees to the consumers that the product they purchase has the intrinsic and extrinsic quality features that they seek. For consumers, beef texture is one of the most important quality attributes sought, therefore, studying factors that can affect beef texture is a major interest for the industry.