Effect of intended purpose (dairy/beef production) on beef quality.

摘要

Fifteen female Pirenaica (beef) cattle and 15 female Holstein-Friesian (dairy) cattle were compared to consider the effect of intended purpose on meat quality. Animals were slaughtered at around 12.4 months of age. Carcass wt. was 247.6 kg for Pirenaica and 229.2 kg for Holstein-Friesian cattle. pH_24hours, moisture, fat, protein, ash, water holding capacity, CIE L*a*b* and C* and H* values, collagen content and shear force were determined in longissimus dorsi. Sensory analysis of meat was performed to obtain the texture profile, scored by a trained taste panel. Sensorial differences of meat were mainly in relation to the higher fat content observed in Holstein-Friesian (2.87%) versus Pirenaica cattle (1.82%; P < 0.01). Total and soluble collagen contents for the 2 breeds differed (P < 0.01 and P < 0.05, respectively), but did not result in different meat tenderness scores from taste panellists. Higher water holding capacity was observed for the meat of Holstein-Friesian cattle (P < 0.01). CIE L*a*b* coordinates, C* and H* values were not different between breeds. Sustained juiciness and oiliness were higher in Holstein-Friesian than Pirenaica cattle (P < 0.05 and P < 0.01, respectively). Results suggest that the beef characteristics of young cattle of dairy and beef breeds are similar with the exception of characteristics related to juiciness.