Effects of breed-production system on collagen, textural, and sensory traits of 10 European beef cattle breeds
Resumen: 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 (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.
Idioma: Inglés
DOI: 10.1111/jtxs.12350
Año: 2018
Publicado en: JOURNAL OF TEXTURE STUDIES 49, 5 (2018), 528-535
ISSN: 0022-4901

Factor impacto JCR: 1.565 (2018)
Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 75 / 135 = 0.556 (2018) - Q3 - T2
Factor impacto SCIMAGO: 0.512 - Pharmaceutical Science (Q2) - Food Science (Q2)

Financiación: info:eu-repo/grantAgreement/EUR/FP4/FAIR1-CT95-0702
Tipo y forma: Article (PostPrint)
Área (Departamento): Área Producción Animal (Dpto. Produc.Animal Cienc.Ali.)

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