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Eating quality of beef from biotypes included in the PGI “Ternera Asturiana” showing distinct physicochemical characteristics and tenderization pattern

2010; Elsevier BV; Volume: 86; Issue: 2 Linguagem: Inglês

10.1016/j.meatsci.2010.05.007

1873-4138

Verónica Sierra, Luís Guerrero, V. Fernández-Suárez, Antonio Hernández Martínez, Pedro Luiz de Castro, K. Osoro, María Josefa Rodríguez‐Colunga, Ana Coto‐Montes, Mamen Oliván,

Insect Utilization and Effects

Different biotypes of the Protected Geographical Indication (PGI) “Ternera Asturiana” were studied to determine if their differences in physicochemical characteristics and tenderization pattern during maturation (3 to 21 days) had an effect on the consumer evaluation of beef palatability. Biotype affected significantly pH, water holding capacity, chemical composition (P < 0.001) and meat lightness (P < 0.05). Ageing time affected significantly (P < 0.05) colour, meat toughness and sensory attributes in a different way within each biotype. Multivariate analysis showed two different meat groups: 1) meat from mh-genotypes, characterized by high juice losses, lightness (L*), protein content and high sensory acceptability at intermediate (7 and 14 days) ageing times; 2) meat from rustic (AM) breed and biotypes free of myostatin mutation (AV (+/+) and AV × AM), showing higher intramuscular fat, myoglobin content, and instrumental toughness and requiring longer storage times (21 days). This should be taken into account for the proper post-mortem management and commercialization of each product to achieve its best sensory quality.