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Modelling the physiological, muscular, and sensory characteristics in relation to beef quality from 15 cattle breeds

hal.structure.identifierBordeaux Sciences Agro [Gradignan]
dc.contributor.authorALBECHAALANY, J.
hal.structure.identifierUnité Mixte de Recherche sur les Herbivores - UMR 1213 [UMRH]
hal.structure.identifierBordeaux Sciences Agro [Gradignan]
dc.contributor.authorELLIES-OURY, M-P.
hal.structure.identifierMéthodes avancées d’apprentissage statistique et de contrôle [ASTRAL]
dc.contributor.authorSARACCO, J.
hal.structure.identifierUniversidad de Zaragoza = University of Zaragoza [Saragossa University] = Université de Saragosse
dc.contributor.authorCAMPO, M.M.
hal.structure.identifierUniversity of Bristol [Bristol]
dc.contributor.authorRICHARDSON, I.
dc.contributor.authorERTBJERG, P.
hal.structure.identifierCREA-ZA
dc.contributor.authorFAILLA, S.
hal.structure.identifierUniversidad de Zaragoza - Instituto Agroalimentario de Aragón (IA2) (UNIZAR-CITA) - Associate Unit to Instituto de las Ciencias de la Vid y el Vino (ICVV) (UR-CSIC-GR) - Laboratorio de Análisis del Aroma y Enología (LAAE), Department of Analytical Chemistry, Zaragoza, Espagne
dc.contributor.authorPANEA, B.
hal.structure.identifierDavies Research Centre
dc.contributor.authorWILLIAMS, J.L.
hal.structure.identifierFrontmatec Smoerum AS
dc.contributor.authorCHRISTENSEN, M.
hal.structure.identifierUnité Mixte de Recherche sur les Herbivores - UMR 1213 [UMRH]
dc.contributor.authorHOCQUETTE, J.-F.
dc.date.accessioned2024-04-04T02:30:40Z
dc.date.available2024-04-04T02:30:40Z
dc.date.issued2024-02
dc.identifier.issn1871-1413
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/190263
dc.description.abstractEnSensory 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.
dc.language.isoen
dc.publisherElsevier
dc.subject.enBeef
dc.subject.enBreed
dc.subject.enCarcass
dc.subject.enMeat
dc.subject.enMuscle characteristics
dc.subject.enQuality
dc.title.enModelling the physiological, muscular, and sensory characteristics in relation to beef quality from 15 cattle breeds
dc.typeArticle de revue
dc.identifier.doi10.1016/j.livsci.2023.105395
dc.subject.halSciences du Vivant [q-bio]
bordeaux.journalLivestock Science
bordeaux.page105395
bordeaux.volume280
bordeaux.hal.laboratoriesInstitut de Mathématiques de Bordeaux (IMB) - UMR 5251*
bordeaux.institutionUniversité de Bordeaux
bordeaux.institutionBordeaux INP
bordeaux.institutionCNRS
bordeaux.peerReviewedoui
hal.identifierhal-04417516
hal.version1
hal.popularnon
hal.audienceInternationale
hal.origin.linkhttps://hal.archives-ouvertes.fr//hal-04417516v1
bordeaux.COinSctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.jtitle=Livestock%20Science&rft.date=2024-02&rft.volume=280&rft.spage=105395&rft.epage=105395&rft.eissn=1871-1413&rft.issn=1871-1413&rft.au=ALBECHAALANY,%20J.&ELLIES-OURY,%20M-P.&SARACCO,%20J.&CAMPO,%20M.M.&RICHARDSON,%20I.&rft.genre=article


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