The Meat Quality Characteristics of Holstein Calves: The Story of Israeli ‘Dairy Beef’
Abstract
:1. Introduction
2. Materials & Methods
2.1. Collaboration
2.2. Selection of Animals and Meat Samples
2.3. Muscle Preparation
2.4. pH and Color
2.5. Chemical Composition
2.6. Water Holding Capacity
2.7. Warner Bratzler Shear Force
2.7.1. Sample Preparation
2.7.2. Coring and SF Measurement
2.8. Cooking Loss and Thawing Loss
2.9. Sarcomere Length (SL)
2.10. Total Collagen Content
2.11. Fatty Acid Profile
2.12. Statistical Analysis
3. Results & Discussion
3.1. Carcass Production
3.2. Technological Parameters of Raw and Cooked Meat
3.2.1. pH and Color
3.2.2. Thawing Loss and Cooking Loss
3.2.3. Water-Holding Capacity
3.2.4. Chemical Composition
3.3. Characteristics of Meat Tenderness: Shear Force, Sarcomere Length and Total Collagen
3.4. Fatty Acid Composition
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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FARM | BREED | p-Value | |||||
---|---|---|---|---|---|---|---|
Trait | F1 | F2 | F3 | HOL | AUS | FARM | BREED |
Live BW weight (kg) | 519.6 ± 38.0 a | 534.8 ± 58.8 a | 536.9 ± 91.8 a | 530.2 ± 55.5 a | 536.9 ± 91.8 a | 0.269 | 0.380 |
Carcass weight (kg) | 279.1 ± 22.6 a | 293.0 ± 32.2 b | 309.5 ± 58.3 c | 288.8 ± 30.3 a | 309.5 ± 58.3 b | <0.0001 | <0.0001 |
Dressing percentage (%) | 53.7 ± 1.2 a | 54.8 ± 2.5 b | 57.5 ± 2.1 c | 54.5 ± 2.2 a | 57.5 ± 2.1 b | <0.0001 | <0.0001 |
FARM | BREED | p-Value | |||||
---|---|---|---|---|---|---|---|
F1 | F2 | F3 | HOL | AUS | FARM | BREED | |
Raw Beef | |||||||
pHu † | 5.88 ± 0.28 a | 5.82 ± 0.21 a | 5.74 ± 0.12 b | 5.85 ± 0.24 a | 5.74 ± 0.12 b | <0.0001 | 0.0002 |
pH48h †† | 5.70 ± 0.40 a | 5.69 ± 0.20 a | 5.53 ± 0.16 b | 5.69 ± 0.28 a | 5.53 ± 0.16 b | <0.0001 | <0.0001 |
Color | |||||||
L* | 38.87 ± 3.34 a | 38.68 ± 4.14 a | 40.97 ± 3.50 b | 38.70 ± 3.91 a | 40.97 ± 3.50 b | <0.0001 | <0.0001 |
a* | 15.85 ± 1.73 a | 15.83 ± 1.97 a | 14.63 ± 1.93 b | 15.83 ± 1.90 a | 14.63 ± 1.93 b | <0.0001 | <0.0001 |
b* | 3.25 ± 0.98 a | 3.02 ± 1.18 a | 2.59 ± 1.28 b | 3.08 ± 1.10 a | 2.59 ± 1.28 b | 0.0002 | <0.0001 |
TL (%) | 3.30 ± 1.05 a | 4.14 ± 2.00 b | 5.82 ± 2.84 c | 3.88 ± 1.05 a | 5.82 ± 2.84 b | <0.0001 | <0.0001 |
WHC (%) | 45.01 ± 4.65 a | 43.57 ± 3.13 b | 43.11 ± 3.40 b | 43.68 ± 3.75 a | 43.11 ± 3.40 a | 0.002 | |
Thermally treated beef | |||||||
CKL (%) | 22.14 ± 4.40 a | 22.12 ± 3.30 a | 23.26 ± 3.18 b | 22.12 ± 3.66 a | 23.26 ± 3.18 b | 0.007 | 0.0017 |
FARM | BREED | p-Value | |||||
---|---|---|---|---|---|---|---|
Trait (%) | F1 | F2 | F3 | HOL | AUS | FARM | BREED |
Moisture | 73.90 ± 0.76 a | 73.59 ± 1.00 a | 73.20 ± 1.10 b | 73.7± 0.94 a | 73.20 ± 1.10 b | <0.0001 | <0.0001 |
Protein | 22.92 ± 1.05 a | 22.37 ± 0.85 b | 22.27 ± 0.85 b | 22.47 ± 0.96 | 22.27 ± 0.85 | <0.0001 | 0.305 |
IMF | 2.78 ± 0.96 a,b | 2.82 ± 1.02 a | 2.51 ± 0.80 b | 2.80 ± 1.00 a | 2.51 ± 0.80 b | 0.009 | 0.002 |
Ash | 1.20 ± 0.07 a | 1.30 ± 0.18 b | 1.27 ± 0.11 b | 1.27 ± 0.16 | 1.27 ± 0.11 | <0.0001 | 0.955 |
FARM | BREED | p-Value | |||||
---|---|---|---|---|---|---|---|
Trait | F1 | F2 | F3 | HOL | AUS | FARM | BREED |
SF (N) | 41.3 ± 10.76 a | 41.6 ± 9.17 a | 46.5 ± 9.27 b | 41.5 ± 9.66 a | 46.5 ± 9.27 b | <0.0001 | <0.0001 |
SL (µM) | 2.22 ± 0.30 a | 2.10 ± 0.27 b | 1.98 ± 0.32 c | 2.14 ± 0.29 a | 1.98 ± 0.32 b | <0.0001 | <0.0001 |
Total collagen (mg/g) | 2.88 ± 0.64 a | 2.81 ± 0.84 a | 2.70 ± 0.83 a | 2.82 ± 0.82 a | 2.70 ± 0.83 a | 0.410 | 0.220 |
Proportion of Fatty Acids | HOL | S.D. | AUS | S.D. | p-Value |
---|---|---|---|---|---|
C10:0 | 0.040 | 0.0002 | 0.035 | 0.0003 | 1.6 × 10−1 |
C12:0 | 0.042 | 0.0003 | 0.058 | 0.0004 | 1.5 × 10−3 |
C14:0 | 2.716 | 0.0047 | 3.242 | 0.0074 | 9.2 × 10−9 |
C14:1 | 0.488 | 0.0013 | 0.632 | 0.0023 | 1.4 × 10−7 |
C15:0 | 0.304 | 0.0006 | 0.398 | 0.0012 | 2.7 × 10−11 |
C16:0 | 25.56 | 0.0180 | 26.27 | 0.0222 | 1.2 × 10−2 |
C16:1 | 3.266 | 0.0047 | 3.539 | 0.0063 | 4.8 × 10−4 |
C17:0 | 0.802 | 0.0028 | 1.175 | 0.0024 | 2.2 × 10−20 |
C17:1 | 0.428 | 0.0016 | 0.723 | 0.0019 | 4.9 × 10−26 |
C18:0 | 17.13 | 0.0189 | 16.32 | 0.0244 | 7.4 × 10−3 |
C18:1n9t | 3.376 | 0.0193 | 2.372 | 0.0093 | 2.6 × 10−6 |
C18:1n9c | 35.02 | 0.0302 | 36.12 | 0.0343 | 1.5 × 10−2 |
C18:1n10c | 1.715 | 0.0032 | 1.952 | 0.0031 | 1.2 × 10−7 |
C18:1n11c | 0.553 | 0.0019 | 0.323 | 0.0016 | 3.0 × 10−18 |
C18:1n12c | 0.317 | 0.0013 | 0.387 | 0.0018 | 1.6 × 10−3 |
C18:2n6t | 0.130 | 0.0015 | 0.109 | 0.0010 | 2.2 × 10−1 |
C18:2n6c | 5.862 | 0.0174 | 4.467 | 0.0172 | 1.9 × 10−8 |
C20:0 | 0.041 | 0.0006 | 0.000 | 0.0000 | 4.5 × 10−12 |
C18:3n3 | 0.277 | 0.0008 | 0.358 | 0.0015 | 3.5 × 10−6 |
CLA c9,t11 | 0.239 | 0.0015 | 0.273 | 0.0011 | 5.7 × 10−2 |
C22:0 | 0.237 | 0.0017 | 0.000 | 0.0000 | 1.7 × 10−28 |
C20:3n6 | 0.067 | 0.0016 | 0.198 | 0.0015 | 9.8 × 10−9 |
C20:4n6 | 1.017 | 0.0073 | 0.837 | 0.0047 | 3.4 × 10−2 |
C22:2 | 0.061 | 0.0013 | 0.000 | 0.0000 | 3.1 × 10−6 |
C24:0 | 0.000 | 0.0000 | 0.086 | 0.0010 | 1.0 × 10−12 |
C22:6n3 | 0.202 | 0.0026 | 0.117 | 0.0022 | 1.1 × 10−2 |
Short FA | 0.082 | 0.0004 | 0.093 | 0.0006 | 1.2 × 10−1 |
SFA | 46.88 | 0.0217 | 47.58 | 0.0415 | 1.3 × 10−1 |
MUFA | 45.16 | 0.0256 | 45.75 | 0.0440 | 2.5 × 10−1 |
PUFA | 7.854 | 0.0262 | 6.359 | 0.0229 | 1.6 × 10−5 |
PUFA/SFA | 0.170 | 0.0610 | 0.135 | 0.0530 | 2.7 × 10−5 |
C18:0 (stearic): C18:2n6c (linoleic) | 3.150 | 0.8561 | 3.973 | 1.0693 | 7.33 × 10−9 |
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Shabtay, A.; Shor-Shimoni, E.; Orlov, A.; Agmon, R.; Trofimyuk, O.; Tal, O.; Cohen-Zinder, M. The Meat Quality Characteristics of Holstein Calves: The Story of Israeli ‘Dairy Beef’. Foods 2021, 10, 2308. https://doi.org/10.3390/foods10102308
Shabtay A, Shor-Shimoni E, Orlov A, Agmon R, Trofimyuk O, Tal O, Cohen-Zinder M. The Meat Quality Characteristics of Holstein Calves: The Story of Israeli ‘Dairy Beef’. Foods. 2021; 10(10):2308. https://doi.org/10.3390/foods10102308
Chicago/Turabian StyleShabtay, Ariel, Einav Shor-Shimoni, Ala Orlov, Rotem Agmon, Olena Trofimyuk, Ofir Tal, and Miri Cohen-Zinder. 2021. "The Meat Quality Characteristics of Holstein Calves: The Story of Israeli ‘Dairy Beef’" Foods 10, no. 10: 2308. https://doi.org/10.3390/foods10102308