RT Journal Article
T1 Sensory and Physicochemical Analysis of Meat from Bovine Breeds in Different Livestock Production Systems, Pre-Slaughter Handling Conditions, and Ageing Time
A1 López-Pedrouso, María
A1 Rodríguez Vázquez, Raquel
A1 Purriños Pérez, Laura
A1 Oliván, Mamen
A1 García Torres, Susana
A1 Sentandreu, Miguel Ángel
A1 Lorenzo Rodríguez, José Manuel
A1 Zapata Babío, José Carlos
A1 Franco Ruiz, Daniel
K1 Beef
K1 Principal Component Analysis
K1 Discriminant Analysis
K1 Ageing
K1 Flavor
K1 Odor And Texture
AB Different bovine breeds and production systems are used worldwide, giving rise to differences in intrinsic and extrinsic characteristics of beef. In order to meet the consumer requirements, new approaches are currently being developed to guarantee tenderness, taste, and juiciness of beef. However, the final consumer perception is complex, and it is also affected by several interrelated variables. This study aimed to evaluate the physicochemical parameters and sensory profile of three Spanish cattle breeds under different livestock production systems (extensive and intensive) and pre-slaughter handling conditions (mixing and not mixing with unfamiliar individuals at pre-mortem time). Meat samples from each group were also studied at different ageing times (7 and 14 days). Regarding sensory attributes, twelve panelists assessed meat samples and an exhaustive statistical analysis was carried out. The most evident and strongest effect was the breed type, allowing a great differentiation among them using principal components and discriminant analysis. The livestock production system was the second most important parameter, significantly affecting odor, flavor, and textural profile (fibrousness). It can be concluded that there were marked differences in the traits of these beef that could be modified by other factors in order to fulfill consumer tastes
PB MDPI
YR 2020
FD 2020
LK http://hdl.handle.net/10347/21930
UL http://hdl.handle.net/10347/21930
LA eng
NO López-Pedrouso, M.; Rodríguez-Vázquez, R.; Purriños, L.; Oliván, M.; García-Torres, S.; Sentandreu, M.Á.; Lorenzo, J.M.; Zapata, C.; Franco, D. Sensory and Physicochemical Analysis of Meat from Bovine Breeds in Different Livestock Production Systems, Pre-Slaughter Handling Conditions, and Ageing Time. Foods 2020, 9, 176.
NO Authors are grateful to RTA 2014-00034-C04-00 (INIA-MINECO) and FEDER funds for the financial support. Special thanks for financial support from the Xunta de Galicia and the European Union (ESF) for supporting Raquel Rodríguez-Vázquez pre-doctoral scholarship. Daniel Franco and José M. Lorenzo are members of the HealthyMeat network, funded by CYTED (Ref. 119RT0568)
DS Minerva
RD 28 abr 2026