Negative Results | The relationships between sensory and nutritional qualities are not consistent from one muscle to another in the same bovine carcass
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The relationships between sensory and nutritional qualities are not consistent from one muscle to another in the same bovine carcass

Ellies-Oury , M.P.1 2 3, Gruffat, D2 3, Listrat, M2 3, Lorenzo, H4, Chavent, M4, Saracco, J4

1 Bordeaux Science Agro, 1 cours du Général de Gaulle, CS 40201, 33175 Gradignan, France
2 INRAE, UMR1213 Herbivores, 63122 Saint Genès Champanelle, France
3 Clermont Université, VetAgro Sup, UMR1213 Herbivores, BP 10448, 63000, Clermont-Ferrand, France
4 Université de Bordeaux, UMR5251, INRIA, 33400 Talence France

E-mail: marie-pierre.ellies@inrae.fr

Abstract
The sensory and nutritional qualities of meats are strong expectations for consumers. However, these two types of quality are sometimes difficult to achieve together and a trade-off is often necessary. Various studies try to establish this compromise on the Longissimus thoracis muscle, but it is not clear that the models established on this muscle can be extrapolated to other muscles.
Thus, the objective of our study was to evaluate the relationships between nutritional and sensory qualities within the Longissimus thoracis muscle and their extrapolation to the Rectus abdominis muscle on a population of 31 young Charolais cattle.
Various correlations were established between sensory and nutritional qualities in the Longissimus thoracis muscle, but there was practically no correlations between these two parameters in the Rectus abdominis muscle. The links between sensory quality and nutritional quality within a given muscle being quite tenuous, it seems impossible to extrapolate them to another muscle of the carcass. Moreover, when considering the integrative method of variable clustering, no cluster highlighted included both sensory descriptors and nutritional indicators. It is thus possible to conclude that 1) there was only few interactions established between sensory and nutritional qualities within one muscle, and 2) these interactions were not stable from one muscle to another within the same carcass.

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The relationships between Sensory and Nutritional Qualities are not consistent from one muscle to another in the same bovine carcass

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