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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]
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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

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