000079680 001__ 79680 000079680 005__ 20200108100347.0 000079680 0247_ $$2doi$$a10.1111/ijfs.13890 000079680 0248_ $$2sideral$$a108999 000079680 037__ $$aART-2018-108999 000079680 041__ $$aeng 000079680 100__ $$0(orcid)0000-0001-8042-8688$$aRipoll, G. 000079680 245__ $$aColour variability of beef in young bulls from fifteen European breeds 000079680 260__ $$c2018 000079680 5060_ $$aAccess copy available to the general public$$fUnrestricted 000079680 5203_ $$aThe objective of this study was to determine the variation of the colour of longissimus thoracis muscle within and among fifteen European cattle breeds reared under comparable management conditions. A total of 436 unrelated purebred young bulls from fifteen European breeds (Aberdeen Angus, Highland, Jersey, South Devon, Danish Red, Holstein, Simmental, Asturiana de las Montañas (also known as Casina), Asturiana de los Valles, Avileña-Negra Ibérica, Pirenaica, Marchigiana, Piemontese, Charolais and Limousin) were reared in five experimental research centres in the United Kingdom, Denmark, Spain, Italy and France. The pH of M. longissimus thoracis was measured at 24 h and after 10 days of ageing and colour at 48 h and 10 days. Two generalised linear models, Pearson correlations and a hierarchical cluster analyses were carried out. Lean meat colour differed significantly between breeds, and these fifteen European breeds could be grouped according to four classes of commercial interest: ‘very bright and pale-red’, ‘bright and pale’, ‘red’ and ‘dark and dull red’. These groups were partially related to body size and carcass traits, fatness and muscle development and structure, and were controlled by differences in gene expression within each breed. 000079680 536__ $$9info:eu-repo/grantAgreement/EUR/FP6/GemQual-QLK5-CT-2000-0147 000079680 540__ $$9info:eu-repo/semantics/openAccess$$aAll rights reserved$$uhttp://www.europeana.eu/rights/rr-f/ 000079680 590__ $$a2.281$$b2018 000079680 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b52 / 135 = 0.385$$c2018$$dQ2$$eT2 000079680 592__ $$a0.799$$b2018 000079680 593__ $$aIndustrial and Manufacturing Engineering$$c2018$$dQ1 000079680 593__ $$aFood Science$$c2018$$dQ1 000079680 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion 000079680 700__ $$0(orcid)0000-0002-6109-7876$$aAlbertí, P. 000079680 700__ $$0(orcid)0000-0002-0572-9509$$aPanea, B. 000079680 700__ $$aFailla, S. 000079680 700__ $$aHocquette, J.F. 000079680 700__ $$aDunner, S. 000079680 700__ $$0(orcid)0000-0001-6166-7499$$aSañudo, C.$$uUniversidad de Zaragoza 000079680 700__ $$0(orcid)0000-0001-6955-355X$$aOlleta, J.L.$$uUniversidad de Zaragoza 000079680 700__ $$aChristensen, M. 000079680 700__ $$aErtbjerg, P. 000079680 700__ $$aRichardson, I. 000079680 700__ $$aConcetti, S. 000079680 700__ $$aWilliams, J.L. 000079680 7102_ $$12008$$2700$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Producción Animal 000079680 773__ $$g53, 12 (2018), 2777-2785$$pInt. j. food sci. technol.$$tINTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY$$x0950-5423 000079680 8564_ $$s217434$$uhttps://zaguan.unizar.es/record/79680/files/texto_completo.pdf$$yPostprint 000079680 8564_ $$s102065$$uhttps://zaguan.unizar.es/record/79680/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint 000079680 909CO $$ooai:zaguan.unizar.es:79680$$particulos$$pdriver 000079680 951__ $$a2020-01-08-09:31:13 000079680 980__ $$aARTICLE