Relationship between collagen characteristics, lipid content and raw and cooked texture of meat from young bulls of fifteen European breeds

Variations in texture were determined for 10 day aged raw and cooked Longissimus thoracis (LT) muscle from 436 bulls of 15 European cattle breeds slaughtered at an age of 13–16 months. Variations in texture were related to differences in pH 24 h post-mortem, sarcomere length, collagen characteristic...

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Bibliographic Details
Published in:Meat science 2011, Vol.87 (1), p.61-65
Main Authors: Christensen, Mette, Ertbjerg, Per, Failla, Sebastiana, Sañudo, Carlos, Richardson, R. Ian, Nute, Geoff R., Olleta, José L., Panea, Begoña, Albertí, Pere, Juárez, Manuel, Hocquette, Jean-François, Williams, John L.
Format: Article
Language:English
Subjects:
Animals
Biological and medical sciences
Breeding
Cattle
Cattle - classification
Collagen - analysis
Compression
Cooking
Food engineering
Food industries
Food Technology
Fundamental and applied biological sciences. Psychology
Hydrogen-Ion Concentration
Intramuscular fat
Life Sciences
Lipids - analysis
M. longissimus thoracis
Male
Meat - analysis
Meat and meat product industries
Muscle, Skeletal
Sarcomere length
Sarcomeres
Shear force
Stress, Mechanical
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Summary:Variations in texture were determined for 10 day aged raw and cooked Longissimus thoracis (LT) muscle from 436 bulls of 15 European cattle breeds slaughtered at an age of 13–16 months. Variations in texture were related to differences in pH 24 h post-mortem, sarcomere length, collagen characteristics and lipid content. The shear force of cooked meat samples varied from 43.8 to 67.4 N/cm 2. Simmental, Highland and Marchigiana cattle had the highest shear force values and Avileña-Negra Ibérica, Charolais, Casina and Pirenaica cattle had the lowest values. Cooked meat toughness showed a weak negative correlation to lipid content ( P < 0.001) but no correlation to collagen characteristics. Raw meat texture measured by compression correlated positively ( P < 0.001) with total and insoluble collagen. In conclusion, collagen characteristics showed correlation to raw meat texture but not to cooked meat toughness of LT muscle in European young bulls.
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2010.09.003