000132293 001__ 132293
000132293 005__ 20250924073238.0
000132293 0247_ $$2doi$$a10.1016/j.livsci.2023.105395
000132293 0248_ $$2sideral$$a137486
000132293 037__ $$aART-2024-137486
000132293 041__ $$aeng
000132293 100__ $$aAlbechaalany, J.
000132293 245__ $$aModelling the physiological, muscular, and sensory characteristics in relation to beef quality from 15 cattle breeds
000132293 260__ $$c2024
000132293 5060_ $$aAccess copy available to the general public$$fUnrestricted
000132293 5203_ $$aSensory beef quality is an important parameter for consumers, but it is difficult to understand what determines quality because of the large variation due to breed, type of animal, sex, and farm management. To address these challenges, meat samples from Longissimus thoracis (LT) were collected 24 h after slaughter from a total of 436 young bulls representing 15 cattle breeds. The samples were analysed for physiological, muscular, and sensory characteristics to evaluate beef quality. Ten groups of variables were identified by hierarchical cluster analysis of individual variables and Principal Component Analysis (PCA). The variables described distinct characteristics, including Physiological traits (animal maturity, growth rate, muscle mass), Sensory traits (tenderness, juiciness, flavor, meat colour), and some Muscular characteristics such as lipid content, maturation enzymes and oxidative metabolism, which are likely to discriminate among breeds. The analyses showed that muscular characteristics are positively associated with beef sensory characteristics whereas physiological characteristics are negatively associated with sensory quality. Dairy breeds produced beef rich in lipids with a strong flavour, French breeds showed fast growth rate and highly flavoured meat, and Italian breeds were characterised by good muscular development. In contrast, British breeds have oxidative muscles and produce beef with a strong flavour. Danish breeds have an intermediate score for the sensorial and muscular characteristics.
000132293 536__ $$9info:eu-repo/grantAgreement/EUR/FP6/GemQual-QLK5-CT-2000-0147$$9info:eu-repo/grantAgreement/EC/H2020/101000250/EU/INnovative Tools for Assessment and Authentication of chicken meat, beef and dairy products’ QualiTies/INTAQT$$9This project has received funding from the European Union’s Horizon 2020 research and innovation program under grant agreement No H2020 101000250-INTAQT
000132293 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000132293 590__ $$a1.9$$b2024
000132293 592__ $$a0.586$$b2024
000132293 591__ $$aAGRICULTURE, DAIRY & ANIMAL SCIENCE$$b32 / 86 = 0.372$$c2024$$dQ2$$eT2
000132293 593__ $$aVeterinary (miscellaneous)$$c2024$$dQ1
000132293 593__ $$aAnimal Science and Zoology$$c2024$$dQ1
000132293 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000132293 700__ $$aEllies-Oury, M-P.
000132293 700__ $$aSaracco, J.
000132293 700__ $$0(orcid)0000-0002-8180-8663$$aCampo, M.M.$$uUniversidad de Zaragoza
000132293 700__ $$aRichardson, I.
000132293 700__ $$aErtbjerg, P.
000132293 700__ $$aFailla, S.
000132293 700__ $$aPanea, B.
000132293 700__ $$aWilliams, J.L.
000132293 700__ $$aChristensen, M.
000132293 700__ $$aHocquette, J.-F.
000132293 7102_ $$12008$$2700$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Producción Animal
000132293 773__ $$g280 (2024), 105395 [11 pp.]$$pLivest. Sci.$$tLivestock Science$$x1871-1413
000132293 8564_ $$s549899$$uhttps://zaguan.unizar.es/record/132293/files/texto_completo.pdf$$yPostprint$$zinfo:eu-repo/date/embargoEnd/2025-02-28
000132293 8564_ $$s1646912$$uhttps://zaguan.unizar.es/record/132293/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint$$zinfo:eu-repo/date/embargoEnd/2025-02-28
000132293 909CO $$ooai:zaguan.unizar.es:132293$$particulos$$pdriver
000132293 951__ $$a2025-09-22-14:29:55
000132293 980__ $$aARTICLE