Meat quality of Limousin young bulls slaughtered at 6, 9 and 12 months of age
DOI:
https://doi.org/10.9755/ejfa.2017.v29.i10.1297Keywords:
young bulls, age, meat quality, glycolytic potential, residual glycogenAbstract
The aim of this study was to compare the quality of meat of the young Limousin bulls slaughtered at the age of 6, 9 and 12 months, with particular regard to the residual glycogen content in the meat and the value of the glycolytic potential. The study was conducted on bovine longissimus lumborum muscle. The residual glycogen content, glycolytic potential value (96 h post-mortem), pH value (45 min, 24 h, 48 h and 96 h post-mortem), IMP/ATP index (45 min post-mortem), colour parameters (L*, a* and b*), natural and cooking losses, free water content, the chemical composition, sensory parameters (aroma, flavour, juiciness and tenderness) as well as instrumental tenderness based on cutting test (96 h post-mortem) were analysed. The slaughter age of bulls had significant (p<0.05) effect on following meat parameters: concentration of glycogen, glycolytic potential value, lightness (L*) and redness (a*), shear force value, intramuscular fat content and sensory evaluation of aroma, flavour, juiciness and tenderness. The longissimus lumborum muscle from young bulls slaughtered at the age of 6 months had significantly (p<0.05) lower values for glycogen concentration, glycolytic potential and intramuscular fat content when compared to animals slaughtered at the age of 12 months. Moreover, the colour of the examined muscle from the youngest bulls was characterised by the highest L* value and the lowest a* value as well as the lowest shear force value when compared to the meat of older bulls slaughtered at the age of 9 and 12 months.
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References
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Iida, F., Y. Miyazaki, R. Tsuyuki, K. Kato, A. Egusa, H. Ogoshi and T. Nishimura. 2016. Changes in taste compounds, breaking properties, and sensory attributes during dry ageing of beef from Japanese black cattle. Meat Sci. 112: 46-51.
Immonen, K. and E. Puolanne. 2000. Variation of residual glycogen-glucose concentration at ultimate pH values below 5.75. Meat Sci. 55: 279-283.
Immonen, K., M. Ruusunen and E. Puolanne. 2000. Some effects of residual glycogen concentration on the physical and sensory quality of normal pH beef. Meat Sci. 55: 33-38.
Immonen, K., M. Ruusunen, K. Hissa and E. Puolanne. 2000. Bovine muscle glycogen concentration in relation to finishing diet, slaughter and ultimate pH. Meat Sci. 55: 25-31.
Jurie, C., J. Robelin, B. Picard and Y. Geay. 1995. Post-natal changes in the biological characteristics of Semitendinosus muscle in male Limousin cattle. Meat Sci. 41: 125-135.
Koćwin-Podsiadła, M., E. Krzęcio and W. Przybylski. 2006. Pork quality and methods of its evaluation - a review. Pol. J. Food Nutr. Sci. 56: 241–248.
Koohmaraie, M. and G. H. Geesink. 2006. Contribution of postmortem muscle biochemistry to the delivery of consistent meat quality with particular focus on the calpain system. Meat Sci. 74: 34-43.
Lucero-Borja, J., L. B. Pouzo, M. S. De La Torre, L. Langman, F. Carduza, P. M. Corva, F. J. Santini and E. Pavan. 2014. Slaughter weight, sex and age effects on beef shear force and tenderness. Livest. Sci. 163: 140-149.
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Marti, S., C. E. Realini, A. Bach, M. Pérez-Juan and M. Devant. 2013. Effect of castration and slaughter age on performance, carcass, and meat quality traits of Holstein calves fed a high-concentrate diet. J. Anim. Sci. 91: 1129-1140.
Monin, G. and P. Sellier. 1985. Pork of low technological quality with a normal rate of muscle pH fall in the immediate post-mortem period: The case of the Hampshire breed. Meat Sci. 13: 49-63.
Ngapo, T. M., P. Berge, J. Culioli, E. Dransfield, S. De Smet and E. Claeys. 2002. Perimysial collagen crosslinking and meat tenderness in Belgian Blue double-muscled cattle. Meat Sci. 61: 91-102.
Pohia, N. S. and F. P. Ninivaara. 1957. Die Bestimmung der Wasserbindung des Fleisches mittels der Konstant drück methods. Fleischwirtschaft 9: 193-195.
Prado, I. N., C. E. Eiras, C. A. Fugita, R. A. C. Passetti, M. G. Ornaghi, D. C. Rivaroli, A. A. Pinto and J. L. Moletta. 2015. Animal performance and carcass characteristics of bulls (1/2 Puruna vs 1/2 Canchim) slaughtered at 16 and 22 months old, and three different weights. Asian-Australas. J. Anim. Sci. 28: 612-619.
Prange, H., L. Jugert and E. Schamer. 1997. Untersuchungen zur muskelfleischqualität beim Schwein. Archiv fűr Experimentelle Veterinärmedizin, Leipzig, 31, pp. 235-248.
Preziuso, G. and C. Russo. 2004. Meat quality traits of longissimus thoracis, semitendinosus and triceps brachii muscles from Chianina beef cattle slaughtered at two different ages. Ital. J. Anim. Sci. 3: 267-273.
Przybylski, W., D. Jaworska, K. Boruszewska, M. Borejko and W. Podsiadly.2012. Jakość technologiczna i sensoryczna wadliwego mięsa wieprzowego (Technological and sensory quality of defective pork meat). [In Polish] Żywność Nauka Technologia Jakość. 1: 116-127.
Przybylski, W., B. Sionek, D. Jaworska and V. Santé-Lhoutellier. 2016. The application of biosensors for drip loss analysis and glycolytic potential evaluation. Meat Sci.117: 7-11.
Sañudo, C., E. S. Macie, J. L. Olleta, M. Villarroel, B. Panea and P. Albertı, 2004. The effects of slaughter weight, breed type and ageing time on beef meat quality using two different texture devices. Meat Sci. 66: 925-932.
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Vestergaard, M., M. Therkildsen, P. Henckel, L. R. Jensen, H. R. Andersen and K. Sejrsen. 2000. Influence of feeding intensity, grazing and finishing feeding on meat and eating quality of young bulls and relationship between muscle fibre characteristics, fibre fragmentation and meat tenderness. Meat Sci. 54:187–196.
Węglarz, A. 2010. Meat quality defined based on pH and colour depending on cattle category and slaughter season. Czech J. Anim. Sci. 55: 548-556.
Wulf, D. M., R. S. Emnett, J. M. Leheska and S. J. Moeller. 2002. Relationships among glycolytic potential, dark cutting (dark, firm, and dry) beef, and cooked beef palatability. J. Anim. Sci. 80: 1895-1903.
Yim, D. G., S. W. Park and K. Y. Chung. 2015. Physicochemical traits of Holstein loin and top round veal from two slaughter age groups. J. Anim. Sci. Technol. 57: 24.
AOAC. 1996. Official methods of analysis. 16th ed. Association of Official Analytical Chemists, Arlington, VA.
Araujo, J. P., J. M. Lorenzo, J. Cerqueira, J. A. Vazquez, P. Pires, J. Cantalapiedra and D. Franco. 2016. Minhota breed cattle: carcass characterisation and meat quality affected by sex and slaughter age. Anim. Prod. Sci. 56: 2086-2092.
Avilés, C., A. L. Martínez, V. Domenech and F. Peña. 2015. Effect of feeding system and breed on growth performance, and carcass and meat quality traits in two continental beef breeds. Meat Sci. 107: 94-103.
Baryłko-Pikielna, N. and I. Matuszewska. 2009. Sensoryczne badania żywności: Podstawy, metody, zastosowania. [Sensory food analyses: Foundations, methods, applications]. Wydawnictwo Naukowe PTTŻ, Kraków.
Bergmeyer, H. U. 1974. Methods of Enzymatic Analysis. Academic Press, New York, pp. 1464- 1467.
Bak, K. H., G. Lindahl, A. H., Karlsson and V. Orlien. 2012. Effect of high pressure, temperature, and storage on the color of porcine longissimus dorsi. Meat Sci. 92: 374-381.
Brewer, S. and J. Novakofski. 2008. Consumer sensory evaluations of ageing effects on beef quality. J. Food Sci. 73: 78-82.
Bureš, D. and L. Bartoň. 2012. Growth performance, carcass traits and meat quality of bulls and heifers slaughtered at different ages. Czech J. Anim. Sci. 57: 34-43.
Cho, S., G. Kang, P. N Seong, B. Park and S. M. Kang. 2015. Effect of slaughter age on the antioxidant enzyme activity, color, and oxidative stability of Korean Hanwoo (Bos taurus coreanae) cow beef. Meat Sci. 108:44-49
Correia, B. R., G. G. P. Carvalho, R. L. Oliveira, A. J. V. Pires, O. L. Ribeiro, R. R. Silva, A. G. Leão, J. I. Simionato and B. M. A. Carvalho. 2016. Production and quality of beef from young bulls fed diets supplemented with peanut cake. Meat Sci. 118:157–163.
Cruzen, S. M., P. V. Paulino, S. M. Lonergan and E. Huff-Lonergan. 2014. Postmortem proteolysis in three muscles from growing and mature beef cattle. Meat Sci. 96: 854-861.
Dalrymple, R. H. and R. Hamm. 1973. A method for the extraction of glycogen and metabolites from a single muscle sample. J. Food Technol. 8: 439-444.
Fiems, L. O., S. De Campeneere, S. De Smet, G. Van de Voorde, J. M. Vanacker and C. V. Boucqué. 2000. Relationship between fat depots in carcasses of beef bulls and effect on meat colour and tenderness. Meat Sci. 56: 41-47.
Frank, D., S. T. Joo and R. Warner. 2016. Consumer acceptability of intramuscular fat. Korean J. Food Sci. An. 36: 699-708.
Gardner, G. E., P. McGilchrist, J. M. Thompson and K. M. Martin. 2009. Selection for muscling reduces muscle response to adrenaline. In: “International symposium of ruminant physiology”. P 430-431.
Gardner, G. E, P. McGilchrist and D. W. Pethick. 2014. Ruminant glycogen metabolism. Anim. Prod. Sci. 54: 1575–1583.
Girard, I., J. L. Aalhus, J. A. Basarab, I. L. Larsen and H. L. Bruce. 2012. Modification of beef quality through steer age at slaughter, breed cross and growth promotants. Can. J. Anim. Sci. 92: 175-188.
Grau, R. and R. Hamm. 1952. A simple method for the determination of water absorption in the meat. Fleischwirtschaft 4: 295-297.
Grześ, B., E. Pospiech, S. Rosochacki, A. Lyczynski, B. Mikolajczak and E. Iwańska. 2007. Comparison of polymorphic myosin forms with selected meat quality attributes of bulls of various breeds and age. Pol. J. Food Nutr. Sci. .57: 201-205.
Honikel, K. O. and H. Fischer. 1977. A rapid method for the detection of PSE and DFD porcine muscles. J. Food Sci. 42: 1633-1636.
Huff-Lonergan, E. and S. M. Lonergan. 2005. Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural changes. Meat Sci. 71: 194-204.
Humada, M. J., C. Sañudo and E. Serrano. 2014. Chemical composition, vitamin E content, lipid oxidation, colour and cooking losses in meat from Tudanca bulls finished on semi-extensive or intensive systems and slaughtered at 12 or 14 months. Meat Sci. 96: 908-915.
Hwang, Y. H., G. D. Kim, J. Y. Jeong, S. J. Hur and S. T. Joo. 2010. The relationship between muscle fiber characteristics and meat quality traits of highly marbled Hanwoo (Korean native cattle) steers. Meat Sci. 86: 456-461.
Iida, F., Y. Miyazaki, R. Tsuyuki, K. Kato, A. Egusa, H. Ogoshi and T. Nishimura. 2016. Changes in taste compounds, breaking properties, and sensory attributes during dry ageing of beef from Japanese black cattle. Meat Sci. 112: 46-51.
Immonen, K. and E. Puolanne. 2000. Variation of residual glycogen-glucose concentration at ultimate pH values below 5.75. Meat Sci. 55: 279-283.
Immonen, K., M. Ruusunen and E. Puolanne. 2000. Some effects of residual glycogen concentration on the physical and sensory quality of normal pH beef. Meat Sci. 55: 33-38.
Immonen, K., M. Ruusunen, K. Hissa and E. Puolanne. 2000. Bovine muscle glycogen concentration in relation to finishing diet, slaughter and ultimate pH. Meat Sci. 55: 25-31.
Jurie, C., J. Robelin, B. Picard and Y. Geay. 1995. Post-natal changes in the biological characteristics of Semitendinosus muscle in male Limousin cattle. Meat Sci. 41: 125-135.
Koćwin-Podsiadła, M., E. Krzęcio and W. Przybylski. 2006. Pork quality and methods of its evaluation - a review. Pol. J. Food Nutr. Sci. 56: 241–248.
Koohmaraie, M. and G. H. Geesink. 2006. Contribution of postmortem muscle biochemistry to the delivery of consistent meat quality with particular focus on the calpain system. Meat Sci. 74: 34-43.
Lucero-Borja, J., L. B. Pouzo, M. S. De La Torre, L. Langman, F. Carduza, P. M. Corva, F. J. Santini and E. Pavan. 2014. Slaughter weight, sex and age effects on beef shear force and tenderness. Livest. Sci. 163: 140-149.
Maribo, H., S. Støier and P. F. Jørgensen. 1999. Procedure for determination of glycolytic potential in porcine m. longissimus dorsi. Meat Sci. 51:191-193.
Marti, S., C. E. Realini, A. Bach, M. Pérez-Juan and M. Devant. 2013. Effect of castration and slaughter age on performance, carcass, and meat quality traits of Holstein calves fed a high-concentrate diet. J. Anim. Sci. 91: 1129-1140.
Monin, G. and P. Sellier. 1985. Pork of low technological quality with a normal rate of muscle pH fall in the immediate post-mortem period: The case of the Hampshire breed. Meat Sci. 13: 49-63.
Ngapo, T. M., P. Berge, J. Culioli, E. Dransfield, S. De Smet and E. Claeys. 2002. Perimysial collagen crosslinking and meat tenderness in Belgian Blue double-muscled cattle. Meat Sci. 61: 91-102.
Pohia, N. S. and F. P. Ninivaara. 1957. Die Bestimmung der Wasserbindung des Fleisches mittels der Konstant drück methods. Fleischwirtschaft 9: 193-195.
Prado, I. N., C. E. Eiras, C. A. Fugita, R. A. C. Passetti, M. G. Ornaghi, D. C. Rivaroli, A. A. Pinto and J. L. Moletta. 2015. Animal performance and carcass characteristics of bulls (1/2 Puruna vs 1/2 Canchim) slaughtered at 16 and 22 months old, and three different weights. Asian-Australas. J. Anim. Sci. 28: 612-619.
Prange, H., L. Jugert and E. Schamer. 1997. Untersuchungen zur muskelfleischqualität beim Schwein. Archiv fűr Experimentelle Veterinärmedizin, Leipzig, 31, pp. 235-248.
Preziuso, G. and C. Russo. 2004. Meat quality traits of longissimus thoracis, semitendinosus and triceps brachii muscles from Chianina beef cattle slaughtered at two different ages. Ital. J. Anim. Sci. 3: 267-273.
Przybylski, W., D. Jaworska, K. Boruszewska, M. Borejko and W. Podsiadly.2012. Jakość technologiczna i sensoryczna wadliwego mięsa wieprzowego (Technological and sensory quality of defective pork meat). [In Polish] Żywność Nauka Technologia Jakość. 1: 116-127.
Przybylski, W., B. Sionek, D. Jaworska and V. Santé-Lhoutellier. 2016. The application of biosensors for drip loss analysis and glycolytic potential evaluation. Meat Sci.117: 7-11.
Sañudo, C., E. S. Macie, J. L. Olleta, M. Villarroel, B. Panea and P. Albertı, 2004. The effects of slaughter weight, breed type and ageing time on beef meat quality using two different texture devices. Meat Sci. 66: 925-932.
Terlouw, E. M., C. Arnould, B. Auperin, C. Berri, E. Le Bihan-Duval, V. Deiss, F. Lefèvre, B. J. Lensink and L. Mounier. 2008. Pre-slaughter conditions, animal stress and welfare: current status and possible future research. Animal. 2:1501-1517.
Vestergaard, M., M. Therkildsen, P. Henckel, L. R. Jensen, H. R. Andersen and K. Sejrsen. 2000. Influence of feeding intensity, grazing and finishing feeding on meat and eating quality of young bulls and relationship between muscle fibre characteristics, fibre fragmentation and meat tenderness. Meat Sci. 54:187–196.
Węglarz, A. 2010. Meat quality defined based on pH and colour depending on cattle category and slaughter season. Czech J. Anim. Sci. 55: 548-556.
Wulf, D. M., R. S. Emnett, J. M. Leheska and S. J. Moeller. 2002. Relationships among glycolytic potential, dark cutting (dark, firm, and dry) beef, and cooked beef palatability. J. Anim. Sci. 80: 1895-1903.
Yim, D. G., S. W. Park and K. Y. Chung. 2015. Physicochemical traits of Holstein loin and top round veal from two slaughter age groups. J. Anim. Sci. Technol. 57: 24.
Published
2017-10-16
How to Cite
Runowska, G. C.-., B. Grześ, E. Pospiech, J. Komisarek, M. Okulicz, D. Stanisławski, and M. M.-. Kęszycka. “Meat Quality of Limousin Young Bulls Slaughtered at 6, 9 and 12 Months of Age”. Emirates Journal of Food and Agriculture, vol. 29, no. 10, Oct. 2017, pp. 792-8, doi:10.9755/ejfa.2017.v29.i10.1297.
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Regular Articles
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