Eating quality of young bulls from three Spanish beef breed-production systems and its relationships with chemical and instrumental meat quality.
作者： X Serra , L Guerrero , MD Guàrdia , M Gil , C Sañudo
DOI: 10.1016/J.MEATSCI.2007.08.005
关键词: Canonical discriminant analysis 、 Food science 、 Longissimus thoracis muscle 、 Tenderness 、 Collagen solubility 、 Flavour 、 Water holding capacity 、 Intramuscular fat 、 Breed 、 Biology
摘要: Sensory characteristics of longissimus thoracis muscle from three local Spanish beef breed-production systems and their relationships with chemical instrumental meat quality traits were studied. Young bulls Bruna dels Pirineus (BP; n = 69), Avilena-Negra Iberica (A-NI; 70) Morucha (MO; breeds reared in own production systems. MO breed showed the highest water holding capacity also thawing loss haem pigment content (P < 0.001). No differences moisture protein contents found among breeds. A-NI intramuscular fat (IMF, P 0.05) total collagen 0.001) contents, whereas BP lowest IMF solubility Beef flavour, tenderness juiciness accounted for eating Meat was rated significantly higher 0.01) flavour than that animals. Furthermore, which could be due to its loss. Within breeds, negatively correlated and, likewise cooking 0.05). The canonical discriminant analysis different each other according sensory attributes, justifies involvement protected geographical indications (PGI).
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