title: Relationship between collagen characteristics, lipid content and raw and cooked texture of meat from young bulls of fifteen European breeds.
abstract: Variations in texture were determined for 10 day aged raw and cooked Longissimus thoracis (LT) muscle from 436 bulls of 15 European cattle breeds slaughtered at an age of 13-16 months. Variations in texture were related to differences in pH 24 h post-mortem, sarcomere length, collagen characteristics and lipid content. The shear force of cooked meat samples varied from 43.8 to 67.4 N/cm². Simmental, Highland and Marchigiana cattle had the highest shear force values and Avileña-Negra Ibérica, Charolais, Casina and Pirenaica cattle had the lowest values. Cooked meat toughness showed a weak negative correlation to lipid content (P<0.001) but no correlation to collagen characteristics. Raw meat texture measured by compression correlated positively (P<0.001) with total and insoluble collagen. In conclusion, collagen characteristics showed correlation to raw meat texture but not to cooked meat toughness of LT muscle in European young bulls.
authors.affiliation: Department of Food Science, University of Copenhagen, DK-1958 Frederiksberg C, Denmark. mec@life.ku.dk
authors.forename: Mette
authors.initials: M
authors.lastname: Christensen
authors.forename: Per
authors.initials: P
authors.lastname: Ertbjerg
authors.forename: Sebastiana
authors.initials: S
authors.lastname: Failla
authors.forename: Carlos
authors.initials: C
authors.lastname: Sañudo
authors.forename: R Ian
authors.initials: RI
authors.lastname: Richardson
authors.forename: Geoff R
authors.initials: GR
authors.lastname: Nute
authors.forename: José L
authors.initials: JL
authors.lastname: Olleta
authors.forename: Begoña
authors.initials: B
authors.lastname: Panea
authors.forename: Pere
authors.initials: P
authors.lastname: Albertí
authors.forename: Manuel
authors.initials: M
authors.lastname: Juárez
authors.forename: Jean-François
authors.initials: JF
authors.lastname: Hocquette
authors.forename: John L
authors.initials: JL
authors.lastname: Williams
mesh_terms: D000818:Animals; D001947:Breeding; D002417:Cattle / Q000145:classification; D003094:Collagen / Q000032:analysis*; D003296:Cooking; D005524:Food Technology; D006863:Hydrogen-Ion Concentration; D008055:Lipids / Q000032:analysis*; D008297:Male; D008460:Meat / Q000032:analysis*; D018482:Muscle, Skeletal; D012518:Sarcomeres; D013314:Stress, Mechanical
chemical_list: D008055:Lipids; D003094:Collagen