Influence of muscle type on physicochemical and sensory properties of foal meat

Meat Science

Volumn 94, Issue 1, 2013, Pages 77-83

  Lorenzo, José M ^a   Pateiro, Mirian ^a   Franco, Daniel ^a  

^a CENTRO TECNOLÓGICO DE LA CARNE DE GALICIA   (Spain)

Author keywords

Foal meat; Meat quality; Muscle type; Sensory properties

Indexed keywords

BICEPS FEMORIS; CHEMICAL COMPOSITIONS; DRIP LOSS; FAT CONTENTS; FRESH MEAT; LONGISSIMUS; MEAT QUALITY; PHYSICOCHEMICAL PROPERTY; PRODUCTION SYSTEM; SENSORY ANALYSIS; SENSORY CHARACTERISTICS; SENSORY PROPERTIES; TRICEPS BRACHII;

CHEMICAL PROPERTIES; MEATS; PORPHYRINS;

MUSCLE;

HEME; IRON; WATER;

ADIPOSE TISSUE; ANIMAL; ARTICLE; CHEMISTRY; COLOR; COOKING; DIET; FAT INTAKE; HARDNESS; HORSE; HUMAN; IRON INTAKE; MEAT; METABOLISM; SKELETAL MUSCLE;

ADIPOSE TISSUE; ANIMALS; COLOR; COOKING; DIET; DIETARY FATS; HARDNESS; HEME; HORSES; HUMANS; IRON; IRON, DIETARY; MEAT; MUSCLE, SKELETAL; WATER;

MLCS; MLOWN;

EID: 84873283210     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2013.01.001     Document Type: Article

References (36)

1. Anderson M.J., Lonergan S.M., Fedler C.A., Prusa K.J., Binning J.M., Huff-Lonergan E. Profile of biochemical traits influencing tenderness of muscles from the beef round. Meat Science 2012, 91:247-254.
2. Badiani A., Nanni N., Gatta P.P., Tolomelli B., Manfredini M. Nutrient profile of horsemeat. Journal of Food Composition and Analysis 1997, 10:254-269.
3. Belew J.B., Brooks J.C., McKenna D.R., Savell J.W. Warner-Bratzler shear evaluations of 40 bovine muscles. Meat Science 2003, 64:507-512.
4. Boleman S.J., Boleman S.L., Miller R.K., Taylor J.F., Cross H.R., Wheeler T.L. Consumer evaluation of beef of known categories of tenderness. Journal of Animal Science 1997, 75:1521-1524.
5. Boleman C.T., Mckenna D.R., Ramsey W.S., Peel R.K., Savell J.W. Influence of feeding Vitamin D3 and aging on tenderness of four lamb muscles. Meat Science 2004, 67:185-190.
6. Carpenter C.E., Cornforth D.P., Whittier D. Consumer preferences for beef colour and packaging did not affect eating satisfaction. Meat Science 2001, 57:359-363.
7. Chávez A., Pérez E., Rubio M.S., Méndez R.D., Delgado E.J., Espinosa D. Chemical composition and cooking properties of beef forequarter muscles of Mexican cattle from different genotypes. Meat Science 2012, 91:160-164.
8. CIE Colorimetry: Official recommendations of the International Commission on Illumination 1976, Comisión Internationale de l'èclairage [International Commission on Illumination], Paris, (CIE No. 15 E-1.3.1).
9. Dikeman M.E. Fat reduction in animals and the effects on palatability and consumer acceptance of meat products. Proceedings of the Recip Meat Conference 1987, 40:93-105.
10. Franco D., Rodríguez E., Purriños L., Crecente S., Bermúdez R., Lorenzo J.M. Meat quality of "Galician Mountain" foals breed. Effect of sex, slaughter age and livestock production system. Meat Science 2011, 88:292-298.
11. Honikel K.O. Reference methods for the assessment of physical characteristics of meat. Meat Science 1998, 49:447-457.
12. Hornsey H.C. The colour of cooked cured pork. I. Estimation of the nitric oxide-haem pigments. Journal of the Science of Food and Agriculture 1956, 7:534-540.
13. ISO (International Organization for Standardization) Determination of total fat content, ISO 1443:1973 standard. International standards meat and meat products 1973, International Organization for Standardization, Genève, Switzerland.
14. ISO (International Organization for Standardization) Determination of nitrogen content, ISO 937:1978 standard. International standards meat and meat products 1978, International Organization for Standardization, Genève, Switzerland.
15. ISO (International Organization for Standardization) Determination of moisture content, ISO 1442:1997 standard. International standards meat and meat products 1997, International Organization for Standardization, Genève, Switzerland.
16. ISO (International Organization for Standardization) Determination of ash content, ISO 936:1998 standard. International standards meat and meat products 1998, International Organization for Standardization, Genève, Switzerland.
17. Jeremiah L.E., Gibson L.L., Aalhus J.L., Dugan M.E.R. Assessment of palatability attributes of the major beef muscles. Meat Science 2003, 65:949-958.
18. Juárez M., Polvillo O., Gómez M.D., Alcalde M.J., Romero F., Valera M. Breed effect on carcass and meat quality of foals slaughtered at 24months of age. Meat Science 2009, 83:224-228.
19. Kirchofer K.S., Calkins C.R., Gwartney B.L. Fiber-type composition of muscles of the beef chuck and round. Journal of Animal Science 2002, 80:2872-2878.
20. Lanza M., Landi C., Scerra M., Galofaro V., Pennisi P. Meat quality and intramuscular fatty acid composition of Sanfratellano and Haflinger foals. Meat Science 2009, 81:142-147.
21. Lepetit J., Grajales A., Favier R. Modelling the effect of sarcomere length on collagen thermal shortening in cooked meat: Consequence on meat toughness. Meat Science 2000, 54:239-250.
22. Lorenzo J.M., Fuciños C., Purriños L., Franco D. Intramuscular fatty acid composition of "Galician Mountain" foals breed. Effect of sex, slaughter age and livestock production system. Meat Science 2010, 86:825-831.
23. MacFie H.J., Bratchell N., Greenhoff K., Vallis L.V. Designs to balance the effect of order of presentation and first-order carry-over effects in hall tests. Journal of Sensory Studies 1989, 4:129-148.
24. Maltin C.A., Warkup C.C., Matthews K.R., Grant C.M., Porter A.D., Delday M.I. Pig muscle fibre characteristics as a source of variation in eating quality. Meat Science 1997, 47:237-248.
25. Mennecke B.E., Townsend A.M., Hayes D.J., Lonergan S.M. A study of the factors that influence consumer attitudes toward beef products using the conjoint market analysis tool. Journal of Animal Science 2007, 85:2639-2659.
26. Merck index. An encyclopaedia of chemicals, drugs and biological 1989, Merck and Company, Rahway, NJ. 11th ed.
27. Polidori P., Vincenzetti S., Cavallucci C., Beghelli D. Quality of donkey meat and carcass characteristics. Meat Science 2008, 80:1222-1224.
28. Renerre M. Influence de facteurs bilogiques et technoloqiques sur la coleur de viande bovine. Bull. Techn. CRZV, INRA, Theix 1986, 65:41-48.
29. Rentfrow G., Linville M.L., Stahl C.A., Olson K.C., Berg E.P. The effects of the antioxidant lipoic acid on beef longissimus bloom time. Journal of Animal Science 2004, 82:3034-3037.
30. Sarriés M.V., Beriain M.J. Carcass characteristics and meat quality of male and female foals. Meat Science 2005, 70:141-152.
31. Sarriés M.V., Beriain M.J. Colour and texture characteristics in meat of male and female foals. Meat Science 2006, 74:738-745.
32. Stolowski G.D., Baird B.E., Miller R.K., Savell J.W., Sams A.R., Taylor J.F., Sanders J.O., Smith S.B. Factors influencing the variation in tenderness of seven major beef muscles from three Angus and Brahmanbreed crosses. Meat Science 2006, 73:475-483.
33. Tateo A., De Palo P., Ceci E., Centoducati P. Physicochemical properties of meat of Italian Heavy Draft horses slaughtered at the age of eleven months. Journal of Animal Science 2008, 86:1205-1214.
34. Tschirhart-Hoelscher T.E., Baird B.E., King D.A., Mckenna D.R., Savell J.W. Physical, chemical, and histological characteristics of 18 lamb muscles. Meat Science 2006, 73:48-54.
35. Vestergaard M., Oksbjerg N., Henckel P. Influence of feeding intensity grazing and finishing feeding on muscle fibre characteristics and meat colour of semitendinosis, longissimus dorsi and supraspinatus muscles of young bulls. Meat Science 2000, 54:177-185.
36. Wood J.D., Nute G.R., Richardson R.I., Whittington F.M., Southwood O., Plastow G. Effects of breed diet and muscle on fat deposition and eating quality in pig. Meat Science 2004, 67:651-667.