Organoleptic assessment of beef from Ukrainian Black-and-White bull calf

Authors

DOI:

https://doi.org/10.31548/animal2019.02.045

Keywords:

beef, organoleptic assessment, Ukrainian black and white dairy breed, steers

Abstract

For the support of consumer choice when beef is purchased, there is a need for information on the objective characteristics of its quality by organoleptic assessment, which could be used for sales. The paper presents the data on aroma, juiciness, tenderness, ease of chewing of cooked meat from musculis longissimus dorsi as well as the color, taste and saturation of broth made from beef of domestic bull calf, the most widespread Ukrainian black and white dairy breed, depending on the age of slaughter and features of weight gains. There is no difference in aroma, juiciness, tenderness and ease of chewing between boiled beef of different ages. With increased animal slaughter age, the color and saturation of broth tend to improve by 9.1 and 34.8%, respectively. Regardless of the actual live weight of bull calf, before the slaughter, no significant difference is observed in terms of color and saturation of broth. The taste of broth with increased live weight tends to deteriorate by 20 %. By increasing the live weight of bull calf before slaughter from 350-400 to 451-500 kg, the aroma, tenderness and ease of chewing of cooked beef deteriorate by 24.1, 9.4 and 27.6 %, respectively, due to the increased content of fibers, which become thicker and too coarser, reducing the ability of collagen to degrade when heated. In the broth of animals weighing 350-400 kg when slaughtered, the taste and aroma of beef are more intense compared to those of larger live weight animals. With the increased rate of growth of animals from birth to slaughter, the color of broth is light straw-yellow, featured by a distinct taste and small inclusions of fat, and it tends to improve by 18.2 %, while the taste and strength do not change. When average daily weight gains are increased, the aroma, juiciness, tenderness and ease of chewing of boiled beef of bull calf tend to slightly deteriorate. The juiciness of cooked beef deteriorates the most (12.5 %).

References

Shkurin, G. T., Timchenko, O. G., Vdovichenko, Yu. V. (2002). Zabiyni yakosti velikoyi rogatoyi hudobi [Slaughterhouse qualities of cattle]. Kiev, Ukraine: Agrarna nauka. 50.

Kandyiba, V. N. (1988). Aminokislotnyiy sostav belkov myasa byichkov pri vyiraschivanii do raznogo vozrasta s ispolzovaniem ratsionov razlichnogo tipa [Amino acid composition of goat meat proteins when grown to different ages using different types of diets], Molochno-myasnoe skotovodstvo. Kiev. Urozhay. №. 72. 57-63.

Kandyiba, V. N. (1990). Formirovanie i prognozirovanie myasnoy produktivnosti i kachestva myasa byichkov cherno-pestroy porodyi pri vyiraschivanii do povyishennyih vesovyih konditsiy [Formation and prediction of meat productivity and meat quality of Black-And-White gobies meat when grown to high weight conditions], Molochno-myasnoeskotovodstvo, Kiev, Urozhay. № 76. 22-26.

Plohinskiy, N. A. (1961). Biometriya [Biometrics]. Novosibirsk. 364.

Bonny, S. P. F., Gardner, G. E., Pethick, D. W., Legrand, I., Polkinghorne, R. J., Hocquette, J. F. (2015). Biochemical measurements of beef are a good predictor of untrained consumer sensory scores across muscles. Animal. 9(1). 179-190. https://doi.org/10.1017/S1751731114002389

Borgogno, M., Cardello, A. V., Favotto, S., &Piasentier, E. (2017). An emotional approach to beef evaluation. Meat science. 127. 1-5. https://doi.org/10.1016/j.meatsci.2017.01.002

Golle, M. J., Richard, R. P., Killinger, K. M., Bohlscheid, J. C., Gray, A. R., Loucks, W. I., & Doumit, M. E. (2015). Influence of extended aging on beef quality characteristics and sensory perception of steaks from the gluteus medius and longissimuslumborum. Meat Science. 110. 32-39. https://doi.org/10.1016/j.meatsci.2015.06.013

Hocquette, J. F., Botreau, R., Legrand, I., Polkinghorne, R., Pethick, D. W., Lherm, M., ...&Terlouw, E. M. C. (2014). Win-win strategies for high beef quality, consumer satisfaction, and farm efficiency, low environmental impacts and improved animal welfare. Animal Production Science. 54(10). 1537-1548. https://doi.org/10.1071/AN14210

Lida, F., Miyazaki, Y., Tsuyuki, R., Kato, K., Egusa, A., Ogoshi, H., & Nishimura, T. (2016). Changes in taste compounds, breaking properties, and sensory attributes during dry aging of beef from Japanese black cattle. Meat Science, 112, 46-51. https://doi.org/10.1016/j.meatsci.2015.10.015

Realini, C. E., Kallas, Z., Pérez-Juan, M., Gómez, I., Olleta, J. L., Beriain, M.J., Sañudo, C. (2014). Relative importance of cues underlying Spanish consumers' beef choice and segmentation, and consumer liking of beef enriched with n-3 and CLA fatty acids. Food Quality and Preference. 33. 74-85. https://doi.org/10.1016/j.foodqual.2013.11.007

Van Wezemael, L., De Smet, S., Ueland, И., Verbeke, W. (2014). Relationships between sensory evaluations of beef tenderness, shear force measurements and consumer characteristics. Meat Science. 97(3). 310-315. https://doi.org/10.1016/j.meatsci.2013.07.029

Downloads

Additional Files

Published

2019-12-12

Issue

Vol. 10 No. 2 (2019): ANIMAL SCIENCE AND FOOD TECHNOLOGY

Section

Статті

License

Relationship between right holders and users shall be governed by the terms of the license Creative Commons  Attribution – non-commercial – Distribution On Same Conditions 4.0 international (CC BY-NC-SA 4.0):https://creativecommons.org/licenses/by-nc-sa/4.0/deed.uk

Authors who publish with this journal agree to the following terms:

  • Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
  • Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
  • Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).