000079557 001__ 79557
000079557 005__ 20200117212653.0
000079557 0247_ $$2doi$$a10.1111/jtxs.12350
000079557 0248_ $$2sideral$$a108521
000079557 037__ $$aART-2018-108521
000079557 041__ $$aeng
000079557 100__ $$0(orcid)0000-0002-0572-9509$$aPanea, B.
000079557 245__ $$aEffects of breed-production system on collagen, textural, and sensory traits of 10 European beef cattle breeds
000079557 260__ $$c2018
000079557 5060_ $$aAccess copy available to the general public$$fUnrestricted
000079557 5203_ $$aIn the current study the collagen, texture, and sensory characteristics of meat from 712 yearling males of 10 local Spanish and French beef breeds raised in their typical production systems were described. The breed-production system affected collagen and texture variables but affected sensory variables only slightly. There was a large amount of intra breed-production system variation for all the variables. French breeds had lower values for collagen solubility (similar to 12%) than Spanish breeds (similar to 40%). Stress (WB) varied from 36N/cm(2) in Casina to 44N/cm(2) in Salers, whereas compression stress at 80% ranged from 35N/cm(2) in Asturiana de los Valles to 40N/cm(2) in Salers. Oven cooking resulted in higher cooking losses (24%) than cooking on a grill (12%). Cooking losses increased as the grill temperature increased. Numerous significant correlations were found among variables. Carcass weight is associated with all the collagen and texture variables. Correlation coefficients among texture and collagen variables were statistically significant and these correlation coefficients were in general higher for solubility percentage than for total collagen content, highlighting the importance of the solubility of collagen rather than total collagen in determining meat textural properties.
000079557 536__ $$9info:eu-repo/grantAgreement/EUR/FP4/FAIR1-CT95-0702
000079557 540__ $$9info:eu-repo/semantics/openAccess$$aAll rights reserved$$uhttp://www.europeana.eu/rights/rr-f/
000079557 590__ $$a1.565$$b2018
000079557 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b75 / 135 = 0.556$$c2018$$dQ3$$eT2
000079557 592__ $$a0.512$$b2018
000079557 593__ $$aPharmaceutical Science$$c2018$$dQ2
000079557 593__ $$aFood Science$$c2018$$dQ2
000079557 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000079557 700__ $$0(orcid)0000-0001-6955-355X$$aOlleta, J.L.$$uUniversidad de Zaragoza
000079557 700__ $$0(orcid)0000-0001-6166-7499$$aSañudo, C.$$uUniversidad de Zaragoza
000079557 700__ $$0(orcid)0000-0002-8180-8663$$aCampo, M.D.$$uUniversidad de Zaragoza
000079557 700__ $$aOliver, M.A.
000079557 700__ $$aGispert, M.
000079557 700__ $$aSerra, X.
000079557 700__ $$aRenand, G.
000079557 700__ $$aOlivan, M.D.
000079557 700__ $$aJabet, S.
000079557 700__ $$aGarcia, S.
000079557 700__ $$aLopez, M.
000079557 700__ $$aIzquierdo, M.
000079557 700__ $$aGarcia-Cachan, M.D.
000079557 700__ $$aQuintanilla, R.
000079557 700__ $$aPiedrafita, J.
000079557 7102_ $$12008$$2700$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Producción Animal
000079557 773__ $$g49, 5 (2018), 528-535$$pJ. texture stud.$$tJOURNAL OF TEXTURE STUDIES$$x0022-4901
000079557 8564_ $$s290518$$uhttps://zaguan.unizar.es/record/79557/files/texto_completo.pdf$$yPostprint
000079557 8564_ $$s100991$$uhttps://zaguan.unizar.es/record/79557/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint
000079557 909CO $$ooai:zaguan.unizar.es:79557$$particulos$$pdriver
000079557 951__ $$a2020-01-17-21:21:39
000079557 980__ $$aARTICLE