Chemical, physical and sensory properties of meat from pure and crossbred Podolian bulls at different ageing times

A Braghieri; G F Cifuni; A Girolami; A M Riviezzi; I Marsico; F Napolitano

doi:10.1016/j.meatsci.2004.10.019

Chemical, physical and sensory properties of meat from pure and crossbred Podolian bulls at different ageing times

Meat Sci. 2005 Apr;69(4):681-9. doi: 10.1016/j.meatsci.2004.10.019. Epub 2004 Dec 15.

Authors

A Braghieri¹, G F Cifuni, A Girolami, A M Riviezzi, I Marsico, F Napolitano

Affiliation

¹ Dipartimento di Scienze delle Produzioni Animali, Università degli Studi della Basilicata, Via dell'Ateneo Lucano 10, 85100 Potenza, Italy.

PMID: 22063146
DOI: 10.1016/j.meatsci.2004.10.019

Abstract

The present study aimed to investigate the effect of crossbreeding with Limousine sires on fatty acid profile, physical and sensory properties of meat produced by Podolian young bulls. Polyunsaturated fatty acid content was influenced by crossbreeding (P<0.01) with Podolian bulls (P) producing beef characterised by a higher level of unsaturation in comparison with crossbred animals (LP). As a consequence, P/S ratio was significantly higher in meat produced by P animals than LP (P<0.01). P animals had higher linoleic (P<0.05), linolenic (P<0.05), EPA (P<0.05) and DHA acids (P<0.001) levels than LP subjects. No breed effect was observed for the ratio n-6/n-3 (P>0.05). WBS force of LD was significantly lower in meat from crossbred subjects (P<0.05). Both crossbreeding with Limousine and extension of ageing from 2 to 7 days improved LD tenderness as assessed by panel taste (P<0.001).