Relationships between muscle characteristics and meat quality traits of young Charolais bulls

• Published in: Meat science Vol. 59; no. 1; pp. 49 - 60
• Main Authors: Renand, G., Picard, B., Touraille, C., Berge, P., Lepetit, J.
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01.09.2001; Elsevier
• Subjects: Beef; Biological and medical sciences; Characteristics; Food engineering; Food industries; Fundamental and applied biological sciences. Psychology; Life Sciences; Meat; Meat and meat product industries; Muscle; Quality; Variability; Muscle; Beef; Characteristics; Quality; Variability; Meat; Chemical analysis; Correlation analysis; Organoleptic properties; Meat product; Sensory analysis; Chemical composition; Physical properties; VARIABILITY; VARIABILITÉ; CARACTÉRISTIQUE; QUALITY; MUSCLE; CHARACTERISTICS; BEEF; MEAT
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/S0309-1740(01)00051-1

Charolais bull calves (106) were used to study the variability in meat quality attributes in relation to the variability in muscle characteristics in the Longissimus thoracis (LT) muscle. The variability in traits was adjusted either to constant age or constant weight at slaughter and thus originated only from differences between animals born, reared and fattened in the same location. The following meat quality attributes were measured: the strength of the myofibrillar resistance to a 20% compression strain measured on the raw meat 2, 7 and 21 days post mortem; and taste panel scores of tenderness (initial and overall), flavour and juiciness of steaks grilled to a 55°C core temperature 6 or 15 days post-mortem. The following muscle characteristics were measured 24 h after slaughter: pH, dry matter, protein, lipid, heme iron and collagen contents, collagen solubility, LDH and ICDH activity, the proportion of slow twitch myosin heavy chain, the mean muscle fibre area and the mean sarcomere length. One fourth to one third of the variability of 2 day mechanical strength and 15 day tenderness or flavour scores were related to the variability in muscle characteristics. Tenderness and strength measurements were predominantly related to the muscle fibre area, collagen characteristics and energetic metabolic activity. Dry matter content was the principal muscle characteristic related to flavour.