Hostname: page-component-586b7cd67f-tf8b9 Total loading time: 0 Render date: 2024-11-28T02:21:22.988Z Has data issue: false hasContentIssue false
  • English
  • Français

Multivariate study of different beef quality traits from local Spanish cattle breeds

Published online by Cambridge University Press:  01 March 2008

K. Insausti ,
M. J. Beriain ,
G. Lizaso ,
T. R. Carr  and
A. Purroy
K. Insausti*
Affiliation:
Escuela Técnica Superior de Ingenieros Agrónomos, Universidad Pública de Navarra, Campus Arrosadia, 31006 Pamplona, Spain
M. J. Beriain
Affiliation:
Escuela Técnica Superior de Ingenieros Agrónomos, Universidad Pública de Navarra, Campus Arrosadia, 31006 Pamplona, Spain
G. Lizaso
Affiliation:
Escuela Técnica Superior de Ingenieros Agrónomos, Universidad Pública de Navarra, Campus Arrosadia, 31006 Pamplona, Spain
T. R. Carr
Affiliation:
205B Meat Science Laboratory, 1503 South Maryland Drive, University of Illinois at Urbana-Champaign, IL 61801, USA
A. Purroy
Affiliation:
Escuela Técnica Superior de Ingenieros Agrónomos, Universidad Pública de Navarra, Campus Arrosadia, 31006 Pamplona, Spain
*
E-mail: [email protected]
Get access

Abstract

Different raw beef quality traits from four local Spanish cattle breeds were studied using correlation, factorial, discriminant and multiple regression analysis. The following variables were studied after 0, 5, 10 and 15 days of storage under 60% O2, 30% CO2 and 10% N2 modified atmosphere packaging (MAP): colour physical variables, meat pigments, sensory degradation of odour and colour, microbial counts, thiobarbituric acid (TBA), pH, drip loss, lipid composition and volatile compounds. The degradation of raw beef quality was related to the increase in 2,3,3-trimethylpentane, 2,2,5-trimethylhexane, 3-methyl-2-heptene, 2-octene, 3-octene, 2-propanone, Enterobacteriaceae and aerobial plate counts (APC), metmyoglobin (MMb), lightness (L*), yellowness (b*), drip loss and TBA. Among these variables, TBA, b* and MMb may be useful in evaluating raw beef quality. No variables related to fat, except for TBA, including pH were limiting factors of the colour and odour shelf-life of raw beef under MAP. Each breed had some characteristics that were unique and these differences may influence the stability of meat to oxidation depending on myoglobin concentration and the polyunsaturated fatty acid (PUFA)/saturated fatty acid (SFA) ratio.

Keywords

beef qualitycolourmicrobial countsodourvolatile compounds
Type
Full Paper
Information
animal , Volume 2 , Issue 3 , March 2008 , pp. 447 - 458
Copyright
Copyright © The Animal Consortium 2008

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Aishima, T, Nakai, S 1991. Chemometrics of flavor research. Food Review International 7, 33–101.CrossRefGoogle Scholar
Alberti, P, Lahoz, F, Sañudo, C, Olleta, JL 1999. Producción y rendimiento de distintas razas bovinas españolas. Informaciones Técnicas 68, 1–8.Google Scholar
Alberti, P, Ripoll, G, Goyache, F, Lahoz, F, Olleta, JL, Panea, B, Sañudo, C 2005. Carcass characterization of seven Spanish beef breeds slaughtered at two commercial weights. Meat Science 71, 514–521.CrossRefGoogle ScholarPubMed
Alzueta MJ 2000. Composición de la grasa de la carne de ternera de las razas Pirenaica y Frisona y su influencia sobre la calidad nutritiva de la misma. PhD thesis, Public University, Navarra, Pamplona, Spain.Google Scholar
Bligh, EG, Dyer, WJ 1959. A rapid method of total lipid extraction and purification. Canadian Journal of Biochemistry and Physiology 37, 911–917.CrossRefGoogle ScholarPubMed
Boletin Oficial del Estado (BOE) 1993. Condiciones sanitarias de producción y comercialización de carnes frescas. BOE 12/3/93. Real Decreto 147/1993 de 29 de enero, Spain.Google Scholar
Campo, MM, Nute, GR, Hughes, SI, Enser, M, Wood, JD, Richardson, RI 2006. Flavour perception of oxidation in beef. Meat Science 72, 303–311.CrossRefGoogle ScholarPubMed
Commission Internationale de l’Éclairage (CIE) 1976. Recommendations on uniform colour spaces-colour difference equations. Psychometric Colour Terms. Suppl. 2 to CIE Publication no. 15 (E-1.3.1.) 1978, 1971 (TC-1-3), Paris.Google Scholar
Cuvelier, C, Clinquart, A, Hocquette, JF, Cabaraux, JF, Dufrasne, I, Istasse, L, Hornick, JL 2006. Comparison of composition and quality traits of meat from young finishing bulls from Belgian Blue, Limousin and Aberdeen Angus breeds. Meat Science 74, 522–531.CrossRefGoogle ScholarPubMed
Dainty, RH, Edwards, RA, Hibbard, CM, Ramantanis, SV 1986. Bacterial sources of putrescine and cadaverine in chill stored vacuum packaged beef. Journal of Applied Bacteriology 61, 117–123.CrossRefGoogle ScholarPubMed
De Smet, S, Raes, K, Demeyer, D 2004. Meat fatty acid composition as affected by fatness and genetic factors: a review. Animal Research 53, 81–98.CrossRefGoogle Scholar
Drumm, TD, Spanier, AM 1991. Changes in the content of lipid autoxidation and sulfur-containing compounds in cooked beef during storage. Journal of Agriculture and Food Chemistry 39, 336–343.CrossRefGoogle Scholar
Eichhorn, JM, Bailey, CM, Blomquist, GJ 1985. Fatty acid composition of muscle and adipose tissue from crossbred bulls and steers. Journal of Animal Science 61, 892–904.CrossRefGoogle ScholarPubMed
Elmore, JS, Warren, HE, Mottram, DS, Scollan, ND, Enser, M, Richardson, RI, Wood, JD 2004. A comparison on the aroma volatiles and fatty acid compositions of grilled beef muscle from Aberdeen Angus and Holstein-Friesian steers fed diets based on silage or concentrates. Meat Science 68, 27–33.CrossRefGoogle ScholarPubMed
Faustman, C, Chan, WKM, Schaefer, DM, Havens, A 1998. Beef colour update: the role of vitamin E. Journal of Animal Science 76, 1019–1026.CrossRefGoogle Scholar
Gokalp, HI, Ockerman, HW, Plimpton, RF, Harper, WJ 1983. Fatty acids of neutral and phospholipids rancidity scores and TBA values as influenced by packaging and storage. Journal of Food Science 48, 829–834.CrossRefGoogle Scholar
Goñi, MV, Beriain, MJ, Indurain, G, Insausti, K 2007. Predicting longissimus dorsi texture characteristics in beef based on early post-mortem colour measurements. Meat Science 76, 38–45.CrossRefGoogle ScholarPubMed
Gorraiz C 1999. Calidad sensorial de la carne de ternera de las razas Pirenaica y Frisona. PhD thesis, Public University, Navarra, Pamplona, Spain.Google Scholar
Gorraiz, C, Beriain, MJ, Chasco, J, Insausti, K 2002. Effect of aging time on volatile compounds, odor, and flavor of cooked beef from Pirenaica and Friesian bulls and heifers. Journal of Food Science 67, 916–922.CrossRefGoogle Scholar
Hoffman, LC, Kroucamp, M, Manley, M 2007. Meat quality characteristics of springbok (Antidorcas marsuapialis). 3: fatty acid composition as influenced by age, gender and production region. Meat Science 76, 768–773.CrossRefGoogle ScholarPubMed
Huff-Lonergan, E, Baas, TJ, Malek, M, Dekken, JCM, Prusa, K, Rothschild, MF 2002. Correlations among selected pork quality traits. Journal of Animal Science 80, 617–627.CrossRefGoogle ScholarPubMed
Insausti, K, Beriain, MJ, Purroy, A, Alberti, P, Lizaso, L, Hernandez, B 1999. Colour stability of beef from different Spanish native cattle breeds stored under vacuum and modified atmosphere. Meat Science 53, 241–249.CrossRefGoogle ScholarPubMed
Insausti K 2001. Effect of packaging on the quality of beef from local Spanish cattle breeds. PhD thesis, Public University, Navarra, Pamplona, Spain.Google Scholar
Insausti, K, Beriain, MJ, Purroy, A, Alberti, P, Gorraiz, C, Alzueta, MJ 2001. Shelf life of beef from local Spanish cattle breeds stored under modified atmosphere. Meat Science 57, 273–281.CrossRefGoogle ScholarPubMed
Insausti, K, Beriain, MJ, Gorraiz, C, Purroy, A 2002. Volatile compounds of raw beef from 5 local Spanish cattle breeds stored under modified atmosphere. Journal of Food Science 67, 1580–1589.CrossRefGoogle Scholar
Insausti, K, Beriain, MJ, Alzueta, MJ, Carr, TR, Purroy, A 2004. Lipid composition of the intramuscular fat of beef from Spanish cattle breeds stored under modified atmosphere. Meat Science 66, 639–646.CrossRefGoogle ScholarPubMed
Insausti, K, Goñi, V, Petri, E, Gorraiz, C, Beriain, MJ 2005. Effect of weight at slaughter on the volatile compounds of cooked beef from Spanish cattle breeds. Meat Science 70, 83–90.CrossRefGoogle ScholarPubMed
International Organisation for Standardisation 1973. ISO 1443. Determination of total fat content. In International Standards meat and meat products. ISO, Geneva, Switzerland.Google Scholar
International Organisation for Standardisation 1974. ISO R2917. Measurement of pH (reference method). In International standards meat and meat products. ISO, Geneva, Switzerland.Google Scholar
Kerler, J, Grosch, W 1996. Odorants contributing to warmed-over flavor (WOF) of refrigerated cooked beef. Journal of Food Science 61, 1271–1275.CrossRefGoogle Scholar
Liu, Q, Lanari, C, Schaefer, DM 1995. A review of dietary vitamin E supplementation for improvement of beef quality. Journal of Animal Science 73, 3131–3140.CrossRefGoogle ScholarPubMed
Lizaso G 1998. Calidad de la carne de ternera de las razas Pirenaica y Frisona. PhD thesis, Public University Navarra, Pamplona, Spain.Google Scholar
MacLeod, D, Seyyedain-Ardebili, M 1981. Natural and simulated meat flavors (with particular reference to beef). Critical Review in Food Science and Nutrition 14, 309–437.CrossRefGoogle ScholarPubMed
MacLeod, G, Ames, JM 1986. The effect of heat on beef aroma: comparisons of chemical composition and sensory properties. Flavour and Fragance Journal 1, 91–104.CrossRefGoogle Scholar
Ministerio de Agriucltura, Pesca y Alimentación (MAPA) 1986. Catálogo de razas autóctonas españolas 2. Especies bovinas (Catalogue of Spanish local breeds 2. Cows). Madrid, Spain.Google Scholar
Morrison, WR, Smith, LM 1964. Preparation of fatty acids methyl esters and dimethylacetals from lipids with boron fluoride methanol. Journal of Lipid Research 5, 600–608.CrossRefGoogle ScholarPubMed
Morrisson, DF 1990. Multivariate statistical methods. MacGraw-Hill, New York, USA.Google Scholar
Moss BW, Millar SJ and Stevenson MH 1994. The use of reflectance measurements at selected wavelenghts to predict the amount and proportion of myoglobin in a range of meat species. In Proceedings at the 40th Interntional Congress on Meat Science and Technology. The Hague, Netherlands.Google Scholar
Nortjé, GL, Shaw, BG 1989. The effect of ageing treatment on the microbiology and storage characteristics of beef in modified atmosphere packs containing 25% CO2 plus 75% O2. Meat Science 25, 43–58.CrossRefGoogle ScholarPubMed
Scollan, N, Hocquette, JF, Nuernberg, K, Dannenberger, D, Richardson, I, Moloney, A 2006. Innovations in beef production systems that enhance the nutritional and health value of beef lipids and their relationship with meat quality (review). Meat Science 74, 17–33.CrossRefGoogle Scholar
Statistical Packages for the Social Sciences 2003. SPSS statistical package version 11.5. SPSS Inc., Chicago, IL, USA.Google Scholar
Stewart, MR, Zipser, MW, Wats, BM 1965. The use of reflectance spectrophotometry for the assay of raw meat pigments. Journal of Food Science 30, 464–469.CrossRefGoogle Scholar
Stone, H, Sides, J, Oliver, S, Woolsey, A, Singleton, C 1974. Sensory evaluation by Quantitative Descriptive Analysis. Food Technology November, 24–34.Google Scholar
Tarladgis, BG, Watts, BM, Younathan, MT, Dungan, LRJ 1960. A distillation method for the quantitative determination of malonaldehyde in rancid food. Journal of the American Oil Chemists Society 37, 44–48.CrossRefGoogle Scholar
Van den Dool, H, Kratz, P 1963. A generalisation of the retention index system including linear temperature programmed gas-liquid partition chromatography. Journal of Chromatography 11, 194–197.CrossRefGoogle Scholar
Vatansever, L, Kurt, E, Enser, M, Nute, GR, Scollan, ND, Wood, JD, Richardson, RI 2000. Shelf life and eating quality of beef from cattle of different breeds given diets differing in n-3 polyunsaturated fatty acid composition. Animal Science 71, 471–482.CrossRefGoogle Scholar
Walshe, BE, Sheehan, EM, Delahunty, CM, Morrissey, PA, Kerry, JP 2006. Composition, sensory and shelf life stability analyses of longissimus dorsi muscle from steers reared under organic and conventional production systems. Meat Science 73, 319–325.CrossRefGoogle ScholarPubMed