1
|
Gagaoua M, Micol D, Picard B, Terlouw CEM, Moloney AP, Juin H, Meteau K, Scollan N, Richardson I, Hocquette JF. Inter-laboratory assessment by trained panelists from France and the United Kingdom of beef cooked at two different end-point temperatures. Meat Sci 2016; 122:90-96. [PMID: 27501233 DOI: 10.1016/j.meatsci.2016.07.026] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2016] [Revised: 07/28/2016] [Accepted: 07/29/2016] [Indexed: 12/15/2022]
Abstract
Eating quality of the same meat samples from different animal types cooked at two end-point cooking temperatures (55°C and 74°C) was evaluated by trained panels in France and the United Kingdom. Tenderness and juiciness scores were greater at 55°C than at 74°C, irrespective of the animal type and location of the panel. The UK panel, independently of animal type, gave greater scores for beef flavour (+7 to +24%, P<0.001) but lower scores for abnormal flavour (-10 to -17%, P<0.001) at 74°C. Abnormal flavour score by the French panel was higher at 74°C than at 55°C (+26%, P<0.001). Irrespective of the data set, tenderness was correlated with juiciness and beef flavour. Overall, this study found that cooking beef at a lower temperature increased tenderness and juiciness, irrespective of the location of the panel. In contrast, cooking beef at higher temperatures increased beef flavour and decreased abnormal flavour for the UK panelists but increased abnormal flavour for the French panel.
Collapse
Affiliation(s)
- Mohammed Gagaoua
- INRA, UMRH 1213, Unité de Recherches sur les Herbivores, Theix, 63122 Saint Genès Champanelle, France; VetAgro Sup, UMRH 1213, Unité de Recherches sur les Herbivores, Theix, 63122 Saint Genès Champanelle, France; Equipe Maquav, INATAA, Université Frères Mentouri Constantine, Route de Ain El-Bey, 25000 Constantine, Algeria
| | - Didier Micol
- INRA, UMRH 1213, Unité de Recherches sur les Herbivores, Theix, 63122 Saint Genès Champanelle, France; VetAgro Sup, UMRH 1213, Unité de Recherches sur les Herbivores, Theix, 63122 Saint Genès Champanelle, France
| | - Brigitte Picard
- INRA, UMRH 1213, Unité de Recherches sur les Herbivores, Theix, 63122 Saint Genès Champanelle, France; VetAgro Sup, UMRH 1213, Unité de Recherches sur les Herbivores, Theix, 63122 Saint Genès Champanelle, France
| | - Claudia E M Terlouw
- INRA, UMRH 1213, Unité de Recherches sur les Herbivores, Theix, 63122 Saint Genès Champanelle, France; VetAgro Sup, UMRH 1213, Unité de Recherches sur les Herbivores, Theix, 63122 Saint Genès Champanelle, France
| | - Aidan P Moloney
- Teagasc, Animal and Grassland Research and Innovation Centre, Grange, Dunsany, Co. Meath, Ireland
| | - Hervé Juin
- INRA, UE1206, Elevage Alternatif et Santé Animale, Le Magneraud, F-17700 Saint Pierre d'Amilly, France
| | - Karine Meteau
- INRA, UE1206, Elevage Alternatif et Santé Animale, Le Magneraud, F-17700 Saint Pierre d'Amilly, France
| | - Nigel Scollan
- Institute of Biological, Environmental and Rural Sciences, Aberystwyth University, Gogerddan, SY23 3EB, UK
| | - Ian Richardson
- Division of Farm Animal Science, University of Bristol, Langford, Bristol BS40 5DU, UK
| | - Jean-François Hocquette
- INRA, UMRH 1213, Unité de Recherches sur les Herbivores, Theix, 63122 Saint Genès Champanelle, France; VetAgro Sup, UMRH 1213, Unité de Recherches sur les Herbivores, Theix, 63122 Saint Genès Champanelle, France.
| |
Collapse
|
2
|
Alnahhas N, Le Bihan-Duval E, Baéza E, Chabault M, Chartrin P, Bordeau T, Cailleau-Audouin E, Meteau K, Berri C. Impact of divergent selection for ultimate pH of pectoralis major muscle on biochemical, histological, and sensorial attributes of broiler meat. J Anim Sci 2016; 93:4524-31. [PMID: 26440351 DOI: 10.2527/jas.2015-9100] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
The impact of divergent selection based on the ultimate pH (pHu) of pectoralis major (P. major) muscle on the chemical, biochemical, and histological profiles of the muscle and sensorial quality of meat was investigated in broiler chickens. The protein, lipid, DM, glycogen and lactate content, glycolytic potential, proteolysis, lipid and protein oxidation index, muscle fiber cross-sectional area, capillary density, and collagen surface were determined on the breast P. major muscle of 6-wk-old broilers issued from the high-pHu (pHu+) and low-pHu (pHu-) lines. Sensory attributes were also evaluated on the breast (roasted or grilled) and thigh (roasted) meat of the 2 lines. Protein, lipid, and DM content of P. major muscle were not affected by selection ( > 0.05). However, the P. major muscle of the pHu+ line was characterized by lower residual glycogen (-16%; ≤ 0.001) and lactate (-14%; ≤ 0.001) content and lower glycolytic potential (-14%; ≤ 0.001) compared with the pHu- line. Although the average cross-sectional area of muscle fibers and surface occupied by collagen were similar ( > 0.05) in both lines, fewer capillaries per fiber (-15%; ≤ 0.05) were observed in the pHu+ line. The pHu+ line was also characterized by lower lipid oxidation (thiobarbituric acid reactive substance index: -23%; ≤ 0.05) but protein oxidation and proteolysis index were not different ( > 0.05) between the 2 lines. At the sensory level, selection on breast muscle pHu mainly affected the texture of grilled and roast breast meat, which was judged significantly more tender ( ≤ 0.001) in the pHu+ line, and the acid taste, which was less pronounced in the roasted breast meat of the pHu+ line ( ≤ 0.002). This study highlighted that selection based on pHu does not affect the chemical composition and structure of breast meat. However, by modifying muscle blood supply and glycogen turnover, it affects meat acidity and oxidant status, both of which are likely to contribute to the large differences in texture observed between the 2 lines.
Collapse
|
3
|
Baeza E, Chartrin P, Lessire M, Meteau K, Chesneau G, Guillevic M, Mourot J. Is it possible to increase the n-3 fatty acid content of eggs without affecting their technological and/or sensorial quality and the laying performance of hens? Br Poult Sci 2016; 56:748-54. [DOI: 10.1080/00071668.2015.1113500] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
|
4
|
Baeza E, Chartrin P, Lessire M, Meteau K, Chesneau G, Guillevic M, Mourot J. Is it possible to increase n-3 fatty acid content of meat without affecting its technological and/or sensory quality and the growing performance of chickens? Br Poult Sci 2015; 56:543-50. [PMID: 26148014 DOI: 10.1080/00071668.2015.1068428] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
The aim of this study was to increase the content of n-3 fatty acids (FA) of meat without affecting its sensory and/or technological properties or the growth performance of chickens reared under standard conditions. Male chickens, Ross 308, were distributed into 5 groups corresponding to 5 different diets for the growing and finishing periods: control (T), containing extruded linseeds exhibiting high concentration of fibre (ELHF), extruded linseeds exhibiting low concentration of fibre (ELLF), microalgae, or an association of 75% ELLF and 25% MA (ELLF+MA). The diet containing microalgae induced a decrease in feed consumption without affecting growth rate. Chickens exhibited a lower feed conversion ratio than the other groups for the growing and finishing periods but also the whole rearing period. The use of linseeds in diets had no effect on the growth performance of chickens in comparison to the control group. The dietary enrichment with n-3 FA had few effects on carcass composition or the ultimate pH and colour of breast meat. The microalgae increased the meat susceptibility to oxidation. The lipid content of breast meat was not affected by the diets. The breast meat of chickens fed on diets containing linseeds and/or microalgae had greater n-3 FA content (2.4 to 3.9 times higher than group T). The linseeds and microalgae mainly increased the contents in linolenic acid and long chain n-3 FA, respectively. Dietary enrichment with n-3 FA had no effect on the sensory quality of fillets whereas the thighs of the MA group exhibited the lowest score for the flavour "chicken" and the greatest score for the flavour "abnormal" corresponding to a fish flavour.
Collapse
Affiliation(s)
- E Baeza
- a INRA, UR 83 Recherches Avicoles , F-37380 Nouzilly , France
| | - P Chartrin
- a INRA, UR 83 Recherches Avicoles , F-37380 Nouzilly , France
| | - M Lessire
- a INRA, UR 83 Recherches Avicoles , F-37380 Nouzilly , France
| | - K Meteau
- b INRA, UE 1206 Elevage Alternatif et Santé des Monogastriques, Domaine du Magneraud , F-17700 Saint-Pierre d'Amilly , France
| | - G Chesneau
- c Valorex, La Messayais , F-35210 Combourtillé , France
| | - M Guillevic
- c Valorex, La Messayais , F-35210 Combourtillé , France
| | - J Mourot
- d INRA, UMR 1348 PEGASE , F-35590 Saint-Gilles , France
| |
Collapse
|
5
|
Devincenzi T, Prunier A, Meteau K, Nabinger C, Prache S. Influence of fresh alfalfa supplementation on fat skatole and indole concentration and chop odour and flavour in lambs grazing a cocksfoot pasture. Meat Sci 2014; 98:607-14. [DOI: 10.1016/j.meatsci.2014.06.008] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2013] [Revised: 06/03/2014] [Accepted: 06/06/2014] [Indexed: 11/25/2022]
|
6
|
Baeza E, Chartrin P, Gigaud V, Tauty S, Meteau K, Lessire M, Berri C. Effects of dietary enrichment with n–3 fatty acids on the quality of raw and processed breast meat of high and low growth rate chickens. Br Poult Sci 2013; 54:190-8. [DOI: 10.1080/00071668.2013.775695] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- E. Baeza
- INRA, UR 83 Recherches Avicoles , F-37380, Nouzilly, France
| | - P. Chartrin
- INRA, UR 83 Recherches Avicoles , F-37380, Nouzilly, France
| | - V. Gigaud
- ITAVI, UR 83 Recherches Avicoles , F-37380, Nouzilly, France
| | - S. Tauty
- Fleury Michon, Montifaut Jambon , 85700, Pouzauges, France
| | - K. Meteau
- INRA, INRA, UE 1206 Elevage Alternatif et Santé des Monogastriques, Domaine du Magneraud , F-17700, Saint-Pierre d'Amilly, France
| | - M. Lessire
- INRA, UR 83 Recherches Avicoles , F-37380, Nouzilly, France
| | - C. Berri
- INRA, UR 83 Recherches Avicoles , F-37380, Nouzilly, France
| |
Collapse
|
7
|
Faure J, Lefaucheur L, Bonhomme N, Ecolan P, Meteau K, Coustard SM, Kouba M, Gilbert H, Lebret B. Consequences of divergent selection for residual feed intake in pigs on muscle energy metabolism and meat quality. Meat Sci 2012; 93:37-45. [PMID: 22910803 DOI: 10.1016/j.meatsci.2012.07.006] [Citation(s) in RCA: 45] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2012] [Revised: 06/25/2012] [Accepted: 07/03/2012] [Indexed: 02/07/2023]
Abstract
Selection to decrease Residual Feed Intake (RFI) is a relevant way to improve feed efficiency in growing pigs. However, RFI criterion is correlated with body composition and muscle characteristics. Present study evaluated adaptive responses to divergent selection on RFI on muscle metabolism and homeostasis through AMP-activated protein kinase pathway. Consequences on technological and sensory meat quality were also analyzed in two lines of Large White pigs after six generations of divergent selection on RFI. RFI(-) pigs (n=60) exhibited similar growth rate but lower feed intake and conversion ratio, and were leaner than RFI(+) pigs (n=57). Despite higher glycogen content, metabolic enzyme capacities involved in glycolytic, fatty acid oxidation pathway and energy balance were reduced in the Longissimus muscle of the RFI(-) pigs. Reduced muscle homeostasis in the RFI(-) line influenced post-mortem metabolism and impaired technological quality traits of loin and ham but had only slight effects on meat eating quality.
Collapse
Affiliation(s)
- J Faure
- INRA, UMR1348 Physiologie, Environnement et Génétique pour l'Animal et les Systèmes d'Elevage, F-35590 Saint-Gilles, France.
| | | | | | | | | | | | | | | | | |
Collapse
|
8
|
Mourot J, Meteau K, Arturo-Schaan M, Bebin K, Briens C. P100 Effet de l’apport d’acides gras n-3 et d’antioxydants végétaux dans l’aliment sur les qualités nutritionnelles et sensorielles de la viande de lapin. Cahiers de Nutrition et de Diététique 2011. [DOI: 10.1016/s0007-9960(11)70184-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
|
9
|
Mourot J, Meteau K, Arturo-Schaan M, Bebin K, Briens C. P100 Effet de l’apport d’acides gras n-3 et d’antioxydants végétaux dans l’aliment sur les qualités nutritionnelles et sensorielles de la viande de lapin. NUTR CLIN METAB 2011. [DOI: 10.1016/s0985-0562(11)70167-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
10
|
Baeza E, Chartrin P, Meteau K, Bordeau T, Juin H, Le Bihan-Duval E, Lessire M, Berri C. Effect of sex and genotype on carcase composition and nutritional characteristics of chicken meat. Br Poult Sci 2010; 51:344-53. [PMID: 20680869 DOI: 10.1080/00071668.2010.503472] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
1. The aim of this study was to examine the effect of sex and genotype on carcase composition and nutritional and sensory characteristics of chicken meat. The "Geline de Touraine" (GT) characterised by high carcase fatness was compared with an experimental crossbreed (EC) and "Label rouge" (LR) genotype. 2. Females compared with males, and GT chickens compared with LR and EC chickens were characterised by increased carcase fatness and an increased lipid level in thigh meat. 3. In both breast and thigh meat, the percentage of monounsaturated fatty acids was increased and the percentage of polyunsaturated fatty acids was decreased. However, these effects did not affect sensory characteristics of meat particularly those of roasted breast fillets containing very low lipid level by comparison with thigh meat. 4. Finally, in our study, high carcase fatness was related to high intermuscular fatness affecting the nutritional characteristics of meat but not its sensory attributes.
Collapse
Affiliation(s)
- E Baeza
- INRA, UR Recherches Avicoles, Nouzilly, France.
| | | | | | | | | | | | | | | |
Collapse
|
11
|
Cannata S, Ratti S, Meteau K, Mourot J, Baldini P, Corino C. Evaluation of different types of dry-cured ham by Italian and French consumers. Meat Sci 2010; 84:601-6. [DOI: 10.1016/j.meatsci.2009.10.018] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2009] [Revised: 10/13/2009] [Accepted: 10/16/2009] [Indexed: 10/20/2022]
|