TY - JOUR
AU - Braghieri, A.
AB - ABSTRACT Twenty-four young Podolian bulls were used to evaluate the effect of rearing system (extensive vs. intensive) in relation to postmortem aging (11 and 18 d) on the eating quality of the meat, with the diet of outdoor animals adjusted to the protein content of the indoor system (15% CP) or to the minimum protein content required for satisfactory growth (12% CP). At 415 ± 9.35 (SE) d of age, with a mean BW of 337.5 ± 16.51 (SE) kg, animals were allotted to 3 groups for the finishing period (172 d): 1) indoor group receiving a diet at 15% CP; 2) grazing animals receiving a diet at 15% CP of DM; and 3) grazing animals receiving a diet at 12% CP of DM. Longissimus dorsi lumborum muscle sampled from the right half and divided longitudinally into 2 sections was aged in vacuum packaging at 4°C until 11 and 18 d postmortem, respectively. Rearing system did not affect (P > 0.05) color, Warner-Bratzler shear force, texture profile, water-holding capacity, and most of the sensory attributes of the beef steaks. However, sensory tenderness was less in the meat from outdoor animals receiving a diet with 15% CP than in meat from outdoor animals receiving a diet with 12% CP or from the indoor group (P < 0.05). Meat aged 18 d showed decreased Warner-Bratzler shear force (P < 0.001), hardness (P < 0.001), cohesiveness (P < 0.05), springiness (P < 0.05), gumminess (P < 0.01), chewiness (P < 0.01), and thawing loss (P < 0.01) compared with meat aged for 11 d. Prolonging the aging time up to 18 d significantly increased b* (yellowness; P < 0.05), cooking losses (P < 0.001), and the intensity of all the texture sensory attributes, namely, juiciness and fatness (P < 0.05), chewiness, tenderness, and flavor (P < 0.01). Significant correlations were found between instrumental and sensory variables (range of r = −0.55 to −0.85, P < 0.05 to 0.001). Overall, in the present study, the rearing system did not markedly affect meat sensory and physical properties. Thus, we conclude that an outdoor system, even with reduced protein supplementation, may represent a valid farming system for local breeds in Mediterranean areas characterized by poor-quality pastures. However, an extended aging period is suggested to improve the main factor limiting the quality of this product, namely, reduced tenderness. INTRODUCTION Extensive rearing systems of farm animals are perceived by consumers as strongly linked to healthfulness, animal welfare, sustainability, and safety, so these systems are highly desirable, and for this reason, the market demand is greater. In addition, this rearing technique ensures high ecosystem sustainability, improving the role of agriculture in environment preservation. In terms of human-edible returns, increased sustainability was found for Podolian cattle and their farming system (Napolitano et al., 2005). Podolian cattle are a rustic breed reared in southern Italy and adapted to the difficulty of the surrounding environment, such as the poor-quality forages available in southern Italian pastures (Braghieri et al., 2011). Podolian meat is often characterized by reduced tenderness because of the decreased presence of marbling and increased physical exercise of animals, which are reared in extensive conditions. It has been verified that an extended postmortem aging is able to improve tenderness in Podolian meat (Marino et al., 2006a), although an optimal aging time has not yet been defined. Factors such as feeding regimen and production system can influence the time required for optimal aging of meat because of changes in the structure and distribution of the muscle components during growth (Koohmaraie et al., 2002). In addition, providing supplements with greater CP concentrations to ruminants consuming low-quality forages has been shown to enhance forage use and livestock performance (Mathis et al., 2000; Llewellyn et al., 2006). Therefore, following up on a previous study by Marino et al. (2009) on growth and carcass composition, we investigated the effect of rearing system (extensive vs. intensive) in relation to postmortem aging (11 and 18 d) on the eating quality of Podolian meat by adjusting the diets of outdoor animals to the protein content of the indoor system (15% CP) or to the minimum protein content required for satisfactory growth (12% CP). MATERIALS AND METHODS All the procedures were conducted according to the guidelines of Council Directive 86/609/EEC of 24 November 1986 on the protection of animals used for experimental and other scientific purposes (European Communities, 1986). Experimental Design The experiment, which lasted 172 d, was conducted from June to November in the Gargano National Park, 60 km northwest of Foggia, Southern Italy, with an elevation of about 300 m above sea level. Twenty-four Podolian calves were dam-reared to the age of natural weaning (7 to 8 mo) on natural pasture, where no feeding supplementation was offered. Subsequently, they received supplementation based on wheat flour middlings (1 to 2 kg∙(animal−1∙d−1) and oat hay ad libitum. At 415 ± 9.35 (SE) d of age, at a mean BW of 337.5 ± 16.51 (SE) kg, animals were allotted to 3 groups of 8 subjects each for the finishing period (172 d), according to rearing system and dietary protein supplementation: 1) an indoor group receiving a diet at 15% CP (IND); 2) grazing animals receiving a diet at 15% CP of DM (OUT15); or 3) grazing animals receiving a diet at 12% CP of DM (OUT12). Details on pasture composition and diet characteristics are described in Marino et al. (2009). Animals were slaughtered at 19 mo of age after reaching a mean slaughter weight of 510 ± 13.8 (SE) kg, according to industrial routines used in Italy and European Union rule number 119/1993. One hour after slaughter, the dressed carcasses were weighed, split into 2 halves, and chilled for 48 h at 1 to 3°C. The right half was divided in hind- and forequarters, and each quarter was dissected into different anatomical regions. Longissimus dorsi lumborum (LDL) muscle was removed from the right carcass half, divided longitudinally in 2 sections, and aged in vacuum packaging at 4°C until 11 and 18 d postmortem. Cranial and caudal sections were randomized across aging treatments. Each section was subsequently cut into steaks that were frozen at −20°C. Sensory Analyses After thawing, 1.5-cm-thick steaks were grilled to an internal temperature of 70°C, as assessed by a thermocouple probe inserted into the meat. They were then cut into 10 portions (free of visible connective tissue), which were wrapped in aluminum foil and identified with a single random 3-digit code. Samples were kept warm until serving within 10 min after cooking to a trained 10-member sensory panel. Six preliminary sessions were used to develop attributes and to train assessors for the attribute intensity evaluation. For each session, assessors were offered meat samples from the animals involved in the experiment. The sensory traits and their definitions are explained in Table 1. After a further training in scale use (Stone and Sidel, 1985), the assessors rated the attributes on the basis of 100-mm unstructured lines with anchor points at each end (0 = absent, and 100 = very strong; therefore, greater scores corresponded to more tender products). Scores were the distances (mm) from the left anchor point. Table 1. Definition of descriptors for the quantitative descriptive sensory analyses Item  Definition  Flavor intensity  Intensity of the sum of all flavors  Sweet  Flavor of sugar  Savory/sour  Flavor of an acid substance, such as citric acid monohydrate  Bitter  Flavor of a bitter substance, such as T quinine chloride  Intensity of odor  Intensity of the sum of all odors  Fatness  Fatty feeling in the mouth and gum  Sensory chewiness  The opposite of the number of chews necessary to reduce the sample to a consistency ready for swallowing  Juiciness  The amount of liquid expressed from the sample during the first and second chews  Tenderness  The opposite of the force required to bite through the sample with the molars  Item  Definition  Flavor intensity  Intensity of the sum of all flavors  Sweet  Flavor of sugar  Savory/sour  Flavor of an acid substance, such as citric acid monohydrate  Bitter  Flavor of a bitter substance, such as T quinine chloride  Intensity of odor  Intensity of the sum of all odors  Fatness  Fatty feeling in the mouth and gum  Sensory chewiness  The opposite of the number of chews necessary to reduce the sample to a consistency ready for swallowing  Juiciness  The amount of liquid expressed from the sample during the first and second chews  Tenderness  The opposite of the force required to bite through the sample with the molars  View Large Table 1. Definition of descriptors for the quantitative descriptive sensory analyses Item  Definition  Flavor intensity  Intensity of the sum of all flavors  Sweet  Flavor of sugar  Savory/sour  Flavor of an acid substance, such as citric acid monohydrate  Bitter  Flavor of a bitter substance, such as T quinine chloride  Intensity of odor  Intensity of the sum of all odors  Fatness  Fatty feeling in the mouth and gum  Sensory chewiness  The opposite of the number of chews necessary to reduce the sample to a consistency ready for swallowing  Juiciness  The amount of liquid expressed from the sample during the first and second chews  Tenderness  The opposite of the force required to bite through the sample with the molars  Item  Definition  Flavor intensity  Intensity of the sum of all flavors  Sweet  Flavor of sugar  Savory/sour  Flavor of an acid substance, such as citric acid monohydrate  Bitter  Flavor of a bitter substance, such as T quinine chloride  Intensity of odor  Intensity of the sum of all odors  Fatness  Fatty feeling in the mouth and gum  Sensory chewiness  The opposite of the number of chews necessary to reduce the sample to a consistency ready for swallowing  Juiciness  The amount of liquid expressed from the sample during the first and second chews  Tenderness  The opposite of the force required to bite through the sample with the molars  View Large The main trial consisted of 16 sessions performed in a controlled sensory analysis laboratory (ISO 8586; ISO, 1993) with individual booths (International PBI, Milan, Italy), which were provided with red light to mask any differences in meat color. Panelists received a set of 6 samples per session, representing the 3 different groups and the 2 aging times. Each sample was evaluated in duplicate. Meat was served using a randomized design for order and carryover effects, and panelists were asked to drink a bit of natural water at the beginning of the sensory evaluation and between samples to try to make the palate conditions similar for each sample. Instrumental Analyses Meat pH and Color. The pH was measured at 1 and 24 h postmortem with a portable pH meter (Hanna Instruments, Woonsocket, RI) and combined glass electrode, inserted approximately 5 cm into the LDL muscle. Color was measured using a Minolta CR 200 color meter (D65: illuminant; Konica Minolta Sensing Inc., Osaka, Japan) on 1-cm-thick steaks thawed for 12 h at 2°C. Before measurement, meat samples were allowed to bloom for 1 h at 3 ± 1°C, stored in a plastic tray, and over wrapped with a polyethylene film. The system CIE color coordinates (CIE, 1986) lightness (L*), redness (a*), and yellowness (b*) were measured at 3 locations on the cut surface of the steaks. Mechanical Properties. Warner-Bratzler shear force (WBSF) and texture profile analysis (TPA) were tested on raw meat by using 2 different instrumental measurements. For each sample, 10 blocks with sides at right angles and a 1 cm2 cross-sectional area cut parallel to the muscle fiber direction were obtained. An Instron 3343 universal testing machine (Instron Ltd., High Wycombe, UK) was used in both instrumental tests. The shear force evaluation was assessed by using a Warner-Bratzler device, which measures the peak force (kg) required to cut the meat block in half perpendicular to its length. The steak samples were sheared perpendicular to the fiber at a crosshead speed of 100 mm/min, using a 100-kg load cell. The peak force generated was recorded for each sample, and the mean of all the samples for a given steak was used for statistical analysis. The TPA was done using a modified compression device that avoided transversal elongation of the samples. Each sample underwent 2 cycles of 80% compression. The variables determined were hardness (maximum force required to compress the sample), cohesiveness (A2/A1, where A1 was the total energy required for the first compression and A2 was the total energy required for the second compression), springiness (ability of the sample to recover to its original shape after the deforming force was removed), gumminess (hardness × cohesiveness), and chewiness (springiness × gumminess). In each instrumental test, 5 replicates were performed for each sample, and the mean of all the replicates was used for statistical analysis. Water-Holding Capacity. Water-holding capacity (WHC) was measured as centrifugation loss, thawing loss, and cooking loss. Centrifugation loss was analyzed according to a modification of the method used by Kristensen and Purslow (2001). Raw meat samples (approximately 4 g) were weighed, cut carefully with a knife to avoid slight water losses, and transferred to centrifugation tubes with a pore filter in the bottom to separate meat from exudate during centrifugation. The tubes were centrifuged at 1,500 × g for 20 min at 4°C. Centrifugation losses were calculated as the percentage of initial sample weight. To measure thawing loss, 1-cm-thick frozen steaks from each muscle were placed on plastic netting over a polystyrene tray and stored in a plastic bag for 48 h at 4°C. Thawing loss was estimated by weighing the empty tray and the tray with meat on d 0. After storage (48 h at 4°C), the meat was removed from the tray and the weight of the tray plus the juice was recorded. Thawing loss was expressed as a percentage of the initial weight of the meat:  thawing loss (%) = [(Wt + j − Wt)/(Wi + m − Wt)] × 100, where Wt is the weight of the empty tray, Wt + j is the weight of the tray plus the juice, and Wi + m is the weight of the tray with meat. To measure cooking loss, the same steaks used for the thawing loss evaluation were grilled until they reached an internal temperature of 70°C, assessed by a thermocouple probe inserted into the meat. The cooking loss was expressed as a percentage of the initial thawed sample weight. For each method, the mean of 2 sample replications was calculated. Statistical Analysis Color, WBSF, TPA, WHC, and sensory profile data were analyzed by using the MIXED procedure of SAS (SAS Inst. Inc., Cary, NC), with aging (11 or 18 d postmortem) as a repeated factor and rearing system (IND, OUT12, and OUT15) as a nonrepeated factor. Results are presented as the least squares means of the data for young bulls in each treatment, and the variability of the data is expressed as the SEM. When significant effects (P < 0.05) were found, Student's t-test was performed as a post hoc test to evaluate the differences between means. Significant interactions between rearing systems and aging were not recorded, so they were not included in the tables. Pearson correlation coefficients (CORR procedure of SAS) were calculated to examine the relationship between mechanical properties and the sensory variants tenderness, juiciness, and chewiness. RESULTS AND DISCUSSION Meat Sensory Properties Table 2 shows the sensory profile of Podolian beef as affected by rearing system and postmortem aging. The rearing system influenced only tenderness (P < 0.05). Meat from animals in the OUT15 group was less tender than meat from animals in the IND and OUT12 groups (P < 0.05). These results may be due to the combined effect of the greater amount of physical activity on pasture compared with the limited activity in tie stalls (Vestergaard et al., 2000) and greater dietary protein, which may reduce meat tenderness (Lebret, 2008; Alonso et al., 2010). Overall, in the present study, the rearing system did not markedly change the sensory profile of meat. However, in other studies, extensively reared animals had a stronger meat flavor and odor (Priolo et al., 2001), probably because panelists from different countries may have different references for flavor intensity. Table 2. Sensory profile of Podolian beef as affected by rearing system and aging time (means ± SE) Item  Rearing system1  Aging time  P-value  IND  OUT15  OUT12  11 d  18 d  Rearing system  Aging time  Odor  54.0 ± 1.47  52.4 ± 1.64  54.03 ± 1.47  52.7 ± 0.86  52.3 ± 0.79  0.137  0.757  Saltiness  32.5 ± 0.94  30.7 ± 1.06  31.4 ± 0.94  29.8 ± 0.83  32.2 ± 0.77  0.442  0.012  Savory/sour  13.1 ± 0.90  12.6 ± 1.00  13.8 ± 1.28  13.5 ± 0.68  13.3 ± 0.63  0.272  0.88  Bitter  12.2 ± 0.72  11.4 ± 0.80  11.6 ± 0.72  11.6 ± 0.80  11.9 ± 0.74  0.831  0.749  Sweet  12.0 ± 1.06  11.7 ± 1.19  11.6 ± 1.06  11.7 ± 0.95  11.8 ± 0.88  0.964  0.975  Flavor  51.7 ± 2.21  45.5 ± 2.47  49.7 ± 2.21  45.2 ± 1.73  52.7 ± 1.69  0.153  0.009  Tenderness  51.9 ± 1.21a  43.9 ± 1.71b  51.6 ± 1.21a  44.2 ± 1.69  54.1 ± 1.57  0.031  0.001  Juiciness  43.9 ± 2.91  37.9 ± 3.25  40.3 ± 2.91  37.7 ± 2.87  45.7 ± 2.66  0.481  0.027  Sensory chewiness  47.4 ± 3.17  43.3 ± 3.54  46.7 ± 3.17  42.7 ± 1.24  48.9 ± 1.15  0.159  0.003  Fatness  25.0 ± 1.34  24.9 ± 1.50  23.06 ± 1.34  22.0 ± 1.57  26.7 ± 1.46  0.703  0.050  Item  Rearing system1  Aging time  P-value  IND  OUT15  OUT12  11 d  18 d  Rearing system  Aging time  Odor  54.0 ± 1.47  52.4 ± 1.64  54.03 ± 1.47  52.7 ± 0.86  52.3 ± 0.79  0.137  0.757  Saltiness  32.5 ± 0.94  30.7 ± 1.06  31.4 ± 0.94  29.8 ± 0.83  32.2 ± 0.77  0.442  0.012  Savory/sour  13.1 ± 0.90  12.6 ± 1.00  13.8 ± 1.28  13.5 ± 0.68  13.3 ± 0.63  0.272  0.88  Bitter  12.2 ± 0.72  11.4 ± 0.80  11.6 ± 0.72  11.6 ± 0.80  11.9 ± 0.74  0.831  0.749  Sweet  12.0 ± 1.06  11.7 ± 1.19  11.6 ± 1.06  11.7 ± 0.95  11.8 ± 0.88  0.964  0.975  Flavor  51.7 ± 2.21  45.5 ± 2.47  49.7 ± 2.21  45.2 ± 1.73  52.7 ± 1.69  0.153  0.009  Tenderness  51.9 ± 1.21a  43.9 ± 1.71b  51.6 ± 1.21a  44.2 ± 1.69  54.1 ± 1.57  0.031  0.001  Juiciness  43.9 ± 2.91  37.9 ± 3.25  40.3 ± 2.91  37.7 ± 2.87  45.7 ± 2.66  0.481  0.027  Sensory chewiness  47.4 ± 3.17  43.3 ± 3.54  46.7 ± 3.17  42.7 ± 1.24  48.9 ± 1.15  0.159  0.003  Fatness  25.0 ± 1.34  24.9 ± 1.50  23.06 ± 1.34  22.0 ± 1.57  26.7 ± 1.46  0.703  0.050  a,bWithin the same row, means without a common superscript are different (P < 0.05). 1IND = indoor; OUT15 = grazing animals supplemented with 15% CP; OUT12 = grazing animals supplemented with 12% CP. View Large Table 2. Sensory profile of Podolian beef as affected by rearing system and aging time (means ± SE) Item  Rearing system1  Aging time  P-value  IND  OUT15  OUT12  11 d  18 d  Rearing system  Aging time  Odor  54.0 ± 1.47  52.4 ± 1.64  54.03 ± 1.47  52.7 ± 0.86  52.3 ± 0.79  0.137  0.757  Saltiness  32.5 ± 0.94  30.7 ± 1.06  31.4 ± 0.94  29.8 ± 0.83  32.2 ± 0.77  0.442  0.012  Savory/sour  13.1 ± 0.90  12.6 ± 1.00  13.8 ± 1.28  13.5 ± 0.68  13.3 ± 0.63  0.272  0.88  Bitter  12.2 ± 0.72  11.4 ± 0.80  11.6 ± 0.72  11.6 ± 0.80  11.9 ± 0.74  0.831  0.749  Sweet  12.0 ± 1.06  11.7 ± 1.19  11.6 ± 1.06  11.7 ± 0.95  11.8 ± 0.88  0.964  0.975  Flavor  51.7 ± 2.21  45.5 ± 2.47  49.7 ± 2.21  45.2 ± 1.73  52.7 ± 1.69  0.153  0.009  Tenderness  51.9 ± 1.21a  43.9 ± 1.71b  51.6 ± 1.21a  44.2 ± 1.69  54.1 ± 1.57  0.031  0.001  Juiciness  43.9 ± 2.91  37.9 ± 3.25  40.3 ± 2.91  37.7 ± 2.87  45.7 ± 2.66  0.481  0.027  Sensory chewiness  47.4 ± 3.17  43.3 ± 3.54  46.7 ± 3.17  42.7 ± 1.24  48.9 ± 1.15  0.159  0.003  Fatness  25.0 ± 1.34  24.9 ± 1.50  23.06 ± 1.34  22.0 ± 1.57  26.7 ± 1.46  0.703  0.050  Item  Rearing system1  Aging time  P-value  IND  OUT15  OUT12  11 d  18 d  Rearing system  Aging time  Odor  54.0 ± 1.47  52.4 ± 1.64  54.03 ± 1.47  52.7 ± 0.86  52.3 ± 0.79  0.137  0.757  Saltiness  32.5 ± 0.94  30.7 ± 1.06  31.4 ± 0.94  29.8 ± 0.83  32.2 ± 0.77  0.442  0.012  Savory/sour  13.1 ± 0.90  12.6 ± 1.00  13.8 ± 1.28  13.5 ± 0.68  13.3 ± 0.63  0.272  0.88  Bitter  12.2 ± 0.72  11.4 ± 0.80  11.6 ± 0.72  11.6 ± 0.80  11.9 ± 0.74  0.831  0.749  Sweet  12.0 ± 1.06  11.7 ± 1.19  11.6 ± 1.06  11.7 ± 0.95  11.8 ± 0.88  0.964  0.975  Flavor  51.7 ± 2.21  45.5 ± 2.47  49.7 ± 2.21  45.2 ± 1.73  52.7 ± 1.69  0.153  0.009  Tenderness  51.9 ± 1.21a  43.9 ± 1.71b  51.6 ± 1.21a  44.2 ± 1.69  54.1 ± 1.57  0.031  0.001  Juiciness  43.9 ± 2.91  37.9 ± 3.25  40.3 ± 2.91  37.7 ± 2.87  45.7 ± 2.66  0.481  0.027  Sensory chewiness  47.4 ± 3.17  43.3 ± 3.54  46.7 ± 3.17  42.7 ± 1.24  48.9 ± 1.15  0.159  0.003  Fatness  25.0 ± 1.34  24.9 ± 1.50  23.06 ± 1.34  22.0 ± 1.57  26.7 ± 1.46  0.703  0.050  a,bWithin the same row, means without a common superscript are different (P < 0.05). 1IND = indoor; OUT15 = grazing animals supplemented with 15% CP; OUT12 = grazing animals supplemented with 12% CP. View Large Aging time (Table 2) affected several sensory profile attributes, namely, saltiness (P < 0.05), flavor (P < 0.01), tenderness (P < 0.01), juiciness (P < 0.05), chewiness (P < 0.01), and fatness (P < 0.05). As expected, flavor, tenderness, juiciness, and chewiness were greater as the aging time increased (see Kemp et al., 2010, for a review of the effect of aging on meat quality), thus improving the quality of a product often downgraded for its lack of tenderness. Campo et al. (1999) and Monson et al. (2005) have also observed increased flavor intensity at longer aging times. This is probably due to the postmortem processes of proteolysis and lipolysis, which result in the development of flavor precursors. Meat Instrumental Variables Changes in pH showed a decrease during 24 h postmortem, although no differences were found among treatments (data not shown). Mean values were 6.67 ± 0.07 at 1 h and 5.63 ± 0.06 at 24 h postmortem, and they fell within the normal range reported for bovine meat. No DFD carcasses were identified in the present study. Table 3 shows the effects of rearing system and aging time on meat color. The rearing system did not influence the color indexes, as also observed by French et al. (2000) for continental crossbred steers grazing grass or fed grass silage and concentrates. Although absolute differences were small, b* (P < 0.05) indexes increased with prolonged maturation time, whereas L* and a* indexes were not affected by aging. Boakye and Mittal (1996) observed slight but significant increases in b* values, whereas a* increased up to only 12 d of maturation. An increase in the b* index was also observed by other authors (Gasperlin et al., 2001; Marino et al., 2006b) although the underling biochemical mechanism is not yet known. Table 3. Color indexes of Podolian beef as affected by rearing system and aging time (means ± SE) Item1  Rearing system2  Aging time  P-value  IND  OUT15  OUT12  11 d  18 d  Rearing system  Aging time  L  37.7 ± 0.94  37.1 ± 0.97  37.7 ± 0.94  37.2 ± 0.53  37.6 ± 0.60  0.854  0.667  a*  18.7 ± 0.58  18.8 ± 0.60  18.1 ± 0.59  18.5 ± 0.29  18.6 ± 0.32  0.375  0.952  b*  4.7 ± 0.21  4.6 ± 0.22  4.5 ± 0.22  4.31 ± 0.17  4.9 ± 0.17  0.895  0.036  Item1  Rearing system2  Aging time  P-value  IND  OUT15  OUT12  11 d  18 d  Rearing system  Aging time  L  37.7 ± 0.94  37.1 ± 0.97  37.7 ± 0.94  37.2 ± 0.53  37.6 ± 0.60  0.854  0.667  a*  18.7 ± 0.58  18.8 ± 0.60  18.1 ± 0.59  18.5 ± 0.29  18.6 ± 0.32  0.375  0.952  b*  4.7 ± 0.21  4.6 ± 0.22  4.5 ± 0.22  4.31 ± 0.17  4.9 ± 0.17  0.895  0.036  1L* = lightness; a* = redness; b* = yellowness. 2IND = indoor; OUT15 = grazing animals supplemented with 15% CP; OUT12 = grazing animals supplemented with 12% CP. View Large Table 3. Color indexes of Podolian beef as affected by rearing system and aging time (means ± SE) Item1  Rearing system2  Aging time  P-value  IND  OUT15  OUT12  11 d  18 d  Rearing system  Aging time  L  37.7 ± 0.94  37.1 ± 0.97  37.7 ± 0.94  37.2 ± 0.53  37.6 ± 0.60  0.854  0.667  a*  18.7 ± 0.58  18.8 ± 0.60  18.1 ± 0.59  18.5 ± 0.29  18.6 ± 0.32  0.375  0.952  b*  4.7 ± 0.21  4.6 ± 0.22  4.5 ± 0.22  4.31 ± 0.17  4.9 ± 0.17  0.895  0.036  Item1  Rearing system2  Aging time  P-value  IND  OUT15  OUT12  11 d  18 d  Rearing system  Aging time  L  37.7 ± 0.94  37.1 ± 0.97  37.7 ± 0.94  37.2 ± 0.53  37.6 ± 0.60  0.854  0.667  a*  18.7 ± 0.58  18.8 ± 0.60  18.1 ± 0.59  18.5 ± 0.29  18.6 ± 0.32  0.375  0.952  b*  4.7 ± 0.21  4.6 ± 0.22  4.5 ± 0.22  4.31 ± 0.17  4.9 ± 0.17  0.895  0.036  1L* = lightness; a* = redness; b* = yellowness. 2IND = indoor; OUT15 = grazing animals supplemented with 15% CP; OUT12 = grazing animals supplemented with 12% CP. View Large The effects of rearing system and aging time on WBSF and TPA are shown in Table 4. Rearing system, which also includes different dietary protein contents, slightly affected instrumental texture variables; meat from the OUT12 group was less hard than meat from the OUT15 group. Few studies have focused on the effects of different dietary protein contents on beef eating quality. Berge et al. (1993) observed decreased meat tenderness with increased amounts of muscle production in steers fed an increased amount of protein-rich soybean-rapeseed meal compared with a reduced amount of soybean-rapeseed meal. Decreased WBSF, cohesiveness, springiness (P < 0.05), hardness, gumminess (P < 0.01), and chewiness (P < 0.001) were found in meat aged 18 d compared with meat aged 11 d. Changes in the resistance to shear force in meat with aging time have been studied extensively; Ruiz de Huidobro et al. (2003) observed that shear force tended to decrease in raw meat, whereas no effect was found on cooked meat. Similarly, Campo et al. (2000) and Monson et al. (2005) reported that the effect of cooking on the muscle structure could influence the sensitivity of the WBSF instrument to detect myofibrillar changes during aging. The values of TPA variables, particularly the gumminess and chewiness of Podolian beef, were almost 50% less in samples aged for 18 d than in those aged for 11 d. Aging time can affect the proteolytic degradation of cytoskeletal proteins and determine a weakening of the myofibrillar structure, resulting in decreased hardness and cohesiveness and decreased gumminess and chewiness, with the latter being derived variables. Table 4. Warner-Bratzler shear force (WBSF) and texture profile analysis of Podolian beef as affected by rearing system and aging time (means ± SE) Item  Rearing system1  Aging time  P-value  IND  OUT15  OUT12  11 d  18 d  Rearing system  Aging time  WBSF, kg  4.7 ± 0.31  4.8 ± 0.33  4.1 ± 0.28  5.0 ± 0.28  3.9 ± 0.27  0.134  <0.001  Hardness, kg  9.0 ± 0.41ab  9.4 ± 0.39b  8.1 ± 0.37a  9.6 ± 0.35  8.0 ± 0.34  0.047  <0.001  Cohesiveness  0.1 ± 0.01  0.1 ± 0.01  0.1 ± 0.01  0.2 ± 0.04  0.1 ± 0.05  0.188  0.034  Springiness, cm  0.7 ± 0.02  0.7 ± 0.02  0.7 ± 0.03  0.7 ± 0.02  0.6 ± 0.02  0.165  0.025  Gumminess  1.2 ± 0.07  1.3 ± 0.06  1.1 ± 0.08  1.6 ± 0.05  1.0 ± 0.05  0.102  0.003  Instrumental chewiness  0.8 ± 0.06  0.9 ± 0.08  0.7 ± 0.07  1.1 ± 0.06  0.6 ± 0.07  0.098  0.004  Item  Rearing system1  Aging time  P-value  IND  OUT15  OUT12  11 d  18 d  Rearing system  Aging time  WBSF, kg  4.7 ± 0.31  4.8 ± 0.33  4.1 ± 0.28  5.0 ± 0.28  3.9 ± 0.27  0.134  <0.001  Hardness, kg  9.0 ± 0.41ab  9.4 ± 0.39b  8.1 ± 0.37a  9.6 ± 0.35  8.0 ± 0.34  0.047  <0.001  Cohesiveness  0.1 ± 0.01  0.1 ± 0.01  0.1 ± 0.01  0.2 ± 0.04  0.1 ± 0.05  0.188  0.034  Springiness, cm  0.7 ± 0.02  0.7 ± 0.02  0.7 ± 0.03  0.7 ± 0.02  0.6 ± 0.02  0.165  0.025  Gumminess  1.2 ± 0.07  1.3 ± 0.06  1.1 ± 0.08  1.6 ± 0.05  1.0 ± 0.05  0.102  0.003  Instrumental chewiness  0.8 ± 0.06  0.9 ± 0.08  0.7 ± 0.07  1.1 ± 0.06  0.6 ± 0.07  0.098  0.004  a,bWithin the same row, means without a common superscript differ (P < 0.05). 1IND = indoor; OUT15 = grazing animals supplemented with 15% CP; OUT12 = grazing animals supplemented with 12% CP. View Large Table 4. Warner-Bratzler shear force (WBSF) and texture profile analysis of Podolian beef as affected by rearing system and aging time (means ± SE) Item  Rearing system1  Aging time  P-value  IND  OUT15  OUT12  11 d  18 d  Rearing system  Aging time  WBSF, kg  4.7 ± 0.31  4.8 ± 0.33  4.1 ± 0.28  5.0 ± 0.28  3.9 ± 0.27  0.134  <0.001  Hardness, kg  9.0 ± 0.41ab  9.4 ± 0.39b  8.1 ± 0.37a  9.6 ± 0.35  8.0 ± 0.34  0.047  <0.001  Cohesiveness  0.1 ± 0.01  0.1 ± 0.01  0.1 ± 0.01  0.2 ± 0.04  0.1 ± 0.05  0.188  0.034  Springiness, cm  0.7 ± 0.02  0.7 ± 0.02  0.7 ± 0.03  0.7 ± 0.02  0.6 ± 0.02  0.165  0.025  Gumminess  1.2 ± 0.07  1.3 ± 0.06  1.1 ± 0.08  1.6 ± 0.05  1.0 ± 0.05  0.102  0.003  Instrumental chewiness  0.8 ± 0.06  0.9 ± 0.08  0.7 ± 0.07  1.1 ± 0.06  0.6 ± 0.07  0.098  0.004  Item  Rearing system1  Aging time  P-value  IND  OUT15  OUT12  11 d  18 d  Rearing system  Aging time  WBSF, kg  4.7 ± 0.31  4.8 ± 0.33  4.1 ± 0.28  5.0 ± 0.28  3.9 ± 0.27  0.134  <0.001  Hardness, kg  9.0 ± 0.41ab  9.4 ± 0.39b  8.1 ± 0.37a  9.6 ± 0.35  8.0 ± 0.34  0.047  <0.001  Cohesiveness  0.1 ± 0.01  0.1 ± 0.01  0.1 ± 0.01  0.2 ± 0.04  0.1 ± 0.05  0.188  0.034  Springiness, cm  0.7 ± 0.02  0.7 ± 0.02  0.7 ± 0.03  0.7 ± 0.02  0.6 ± 0.02  0.165  0.025  Gumminess  1.2 ± 0.07  1.3 ± 0.06  1.1 ± 0.08  1.6 ± 0.05  1.0 ± 0.05  0.102  0.003  Instrumental chewiness  0.8 ± 0.06  0.9 ± 0.08  0.7 ± 0.07  1.1 ± 0.06  0.6 ± 0.07  0.098  0.004  a,bWithin the same row, means without a common superscript differ (P < 0.05). 1IND = indoor; OUT15 = grazing animals supplemented with 15% CP; OUT12 = grazing animals supplemented with 12% CP. View Large Table 5 shows the effects of rearing system and aging time on WHC. Rearing system did not affect water losses for centrifugation, thawing, and cooking. Similarly, French et al. (2000) and del Campo et al. (2008) found no dietary effect on LM drip and cooking losses. Extending aging tended to improve WHC expressed in terms of centrifugation loss percentages, showing decreased values in meat aged 18 d compared with meat aged 11 d (P < 0.10). The positive effect of aging on the WHC of meat was more evident for thawing loss percentages that were significantly less after 18 d of aging than after 11 d (P < 0.01). The ability of fresh meat to retain moisture is one of the most important quality features of the raw product, and it is influenced by several factors. During postmortem aging, muscle structures become looser because of the degradation of myofibrillar and cytoskeletal proteins (Boyer-Berri and Greaser, 1998; Huff-Lonergan and Lonergan, 2005) as well as the degradation of intramuscular collagen (Crouse et al. 1985; Purslow, 2005); as a consequence, the ion-protein interactions change and capillary space accessible to water increases. On the contrary, prolonged aging produced greater cooking losses (P < 0.001). This result could be due to the greater sensitivity of partially disintegrated fiber to cooking; this produces further disintegration of fibers as a consequence of protein denaturation (i.e., additional loss of native structural integrity), as shown by Bertram et al. (2006). The cooking-induced shrinkage of the myofibrils occurs concomitantly with a decrease in the amount of intermyofibrillar water within the individual fibers and an increase in the larger extramyofibrillar spaces between fibers. The water located in these large extramyofibrillar spaces between fibers has characteristics close to free water, and it represents the cooking loss. Table 5. Water-holding capacity of Podolian beef as affected by rearing system and aging time (means ± SE) Item  Rearing system1  Aging time  P-value  IND  OUT15  OUT123  11 d  18 d  Rearing system  Aging time  Centrifugation loss  10.2 ± 0.66  9.4 ± 0.66  11.2 ± 0.66  10.9 ± 0.48  9.6 ± 0.48  0.135  0.076  Thawing loss  5.4 ± 0.53  3.4 ± 0.53  5.0 ± 0.53  5.5 ± 0.41  3.7 ± 0.41  0.118  0.008  Cooking loss  26.6 ± 1.26  31.6 ± 1.26  28.5 ± 1.26  25.0 ± 0.88  32.8 ± 0.88  0.121  <0.0001  Item  Rearing system1  Aging time  P-value  IND  OUT15  OUT123  11 d  18 d  Rearing system  Aging time  Centrifugation loss  10.2 ± 0.66  9.4 ± 0.66  11.2 ± 0.66  10.9 ± 0.48  9.6 ± 0.48  0.135  0.076  Thawing loss  5.4 ± 0.53  3.4 ± 0.53  5.0 ± 0.53  5.5 ± 0.41  3.7 ± 0.41  0.118  0.008  Cooking loss  26.6 ± 1.26  31.6 ± 1.26  28.5 ± 1.26  25.0 ± 0.88  32.8 ± 0.88  0.121  <0.0001  1IND = indoor; OUT15 = grazing animals supplemented with 15% CP; OUT12 = grazing animals supplemented with 12% CP. View Large Table 5. Water-holding capacity of Podolian beef as affected by rearing system and aging time (means ± SE) Item  Rearing system1  Aging time  P-value  IND  OUT15  OUT123  11 d  18 d  Rearing system  Aging time  Centrifugation loss  10.2 ± 0.66  9.4 ± 0.66  11.2 ± 0.66  10.9 ± 0.48  9.6 ± 0.48  0.135  0.076  Thawing loss  5.4 ± 0.53  3.4 ± 0.53  5.0 ± 0.53  5.5 ± 0.41  3.7 ± 0.41  0.118  0.008  Cooking loss  26.6 ± 1.26  31.6 ± 1.26  28.5 ± 1.26  25.0 ± 0.88  32.8 ± 0.88  0.121  <0.0001  Item  Rearing system1  Aging time  P-value  IND  OUT15  OUT123  11 d  18 d  Rearing system  Aging time  Centrifugation loss  10.2 ± 0.66  9.4 ± 0.66  11.2 ± 0.66  10.9 ± 0.48  9.6 ± 0.48  0.135  0.076  Thawing loss  5.4 ± 0.53  3.4 ± 0.53  5.0 ± 0.53  5.5 ± 0.41  3.7 ± 0.41  0.118  0.008  Cooking loss  26.6 ± 1.26  31.6 ± 1.26  28.5 ± 1.26  25.0 ± 0.88  32.8 ± 0.88  0.121  <0.0001  1IND = indoor; OUT15 = grazing animals supplemented with 15% CP; OUT12 = grazing animals supplemented with 12% CP. View Large As shown in Table 6, significant correlations were found between mechanical and sensory variables. The WBSF was negatively correlated with sensory tenderness (r = −0.55, P < 0.05); TPA variables, apart from TPA springiness, showed an inverse relationship (range of r = −0.55 to −0.85, P < 0.05 to 0.001) not only to sensory tenderness, but also to sensory juiciness and chewiness. Hardness and chewiness had the greatest negative correlation values because chewiness was calculated as a derivative of hardness. Resistance to compression force was probably the main textural property determining tenderness characteristics. In a previous study, Ruiz de Huidobro et al. (2005) claimed that TPA was the texture method able to predict the sensory variants hardness, juiciness, and chewiness; in addition, the same authors found that the best prediction equations by TPA were obtained in raw meat, whereas in cooked meat, no test showed good results. In our study, we found significant correlations between most of the texture variables (hardness, cohesiveness, gumminess, and chewiness) and the sensory variants tenderness, juiciness, and chewiness. Thus, it can be argued that TPA of raw meat is useful to predict meat tenderness; in fact, cooking methods could influence hardness in meat, especially when temperatures do not attain the level required for collagen solubilization. Table 6. Pearson correlation coefficients for Warner-Bratzler shear force (WBSF) and texture profile analysis variables and sensory profiles in raw meat from Podolian young bulls (n = 96) Item  Sensory variable  Tenderness  Juiciness  Sensory chewiness  WBSF  −0.55*  −0.38  −0.48  Hardness  −0.78**  −0.60*  −0.85***  Cohesiveness  −0.51*  −0.52*  −0.68*  Springiness  0.13  0.08  −0.05  Gumminess  −0.48  −0.55*  −0.62**  Instrumental chewiness  −0.72**  −0.68*  −0.75**  Item  Sensory variable  Tenderness  Juiciness  Sensory chewiness  WBSF  −0.55*  −0.38  −0.48  Hardness  −0.78**  −0.60*  −0.85***  Cohesiveness  −0.51*  −0.52*  −0.68*  Springiness  0.13  0.08  −0.05  Gumminess  −0.48  −0.55*  −0.62**  Instrumental chewiness  −0.72**  −0.68*  −0.75**  *P < 0.05; **P < 0.01; ***P < 0.001. View Large Table 6. Pearson correlation coefficients for Warner-Bratzler shear force (WBSF) and texture profile analysis variables and sensory profiles in raw meat from Podolian young bulls (n = 96) Item  Sensory variable  Tenderness  Juiciness  Sensory chewiness  WBSF  −0.55*  −0.38  −0.48  Hardness  −0.78**  −0.60*  −0.85***  Cohesiveness  −0.51*  −0.52*  −0.68*  Springiness  0.13  0.08  −0.05  Gumminess  −0.48  −0.55*  −0.62**  Instrumental chewiness  −0.72**  −0.68*  −0.75**  Item  Sensory variable  Tenderness  Juiciness  Sensory chewiness  WBSF  −0.55*  −0.38  −0.48  Hardness  −0.78**  −0.60*  −0.85***  Cohesiveness  −0.51*  −0.52*  −0.68*  Springiness  0.13  0.08  −0.05  Gumminess  −0.48  −0.55*  −0.62**  Instrumental chewiness  −0.72**  −0.68*  −0.75**  *P < 0.05; **P < 0.01; ***P < 0.001. View Large Conclusions The rearing system, which also included different dietary protein supplementation, minimally affected meat sensory and physical properties. 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TI - Effect of grazing and dietary protein on eating quality of Podolian beef,
JF - Journal of Animal Science
DO - 10.2527/jas.2010-3699
DA - 2011-11-01
UR - https://www.deepdyve.com/lp/oxford-university-press/effect-of-grazing-and-dietary-protein-on-eating-quality-of-podolian-0Yg0d8cpQv
SP - 3752
EP - 3758
VL - 89
IS - 11
DP - DeepDyve
ER -