CONANEC, Alexandre; CAMPO, Maria Del Mar; RICHARDSON, Ian; ERTBJERG, Per; FAILLA, Sebastiana; PANEA, Begoña; CHAVENT, Marie; SARACCO, Jérôme; WILLIAMS, John; ELLIES, Marie-Pierre; HOCQUETTE, Jean-François

doi:10.1016/j.livsci.2021.104548

Institut de Mathématiques de Bordeaux [IMB]
Unité Mixte de Recherche sur les Herbivores - UMR 1213 [UMRH]
Quality control and dynamic reliability [CQFD]

CAMPO, Maria Del Mar
Universidad de Zaragoza = University of Zaragoza [Saragossa University] = Université de Saragosse

RICHARDSON, Ian
Bristol Veterinary School

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Article de revue

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Livestock Science. 2021-08, vol. 250, p. 104548

Résumé en anglais

A total of 436 young cattle from 15 cattle breeds were reared in as similar conditions as possible to evaluate the impact of breed on sensory quality of beef from longissimus muscle determined by sensory analysis. Two statistical methods for processing the sensory data were compared. The analysis of variance with or without the panelist effect gave similar conclusions indicating that the robustness of the results was not dependent on the method chosen. The 4 meat descriptors (tenderness, juiciness, beef flavor and off-flavor) placed breeds into 5 groups using an unsupervised classification (hierarchical ascending classification). Aberdeen Angus, Highland and Jersey, that have a high lipid content in the muscle studied, differed from the other breeds in that they had a higher beef flavour. The dual-purpose and rustic breeds, Simmental, Casina and Marchigiana, produced significantly less juicy and less tender meat than that from breeds selected for meat production. Overall, despite significant differences previously identified for animal, carcass, muscle and beef traits for the same animals, differences in sensory scores between most of the breeds were small, with only significant differences between the few breeds that had extreme sensory profiles (such as Simmental and Pirenaica).< Réduire

Mots clés en anglais

Beef

Breed

Sensory analysis

Mixed effect models

Fixed effect models

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https://oskar-bordeaux.fr/handle/20.500.12278/186239

DOI

http://dx.doi.org/10.1016/j.livsci.2021.104548

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Has breed any effect on beef sensory quality?

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Résumé en anglais

Mots clés en anglais

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