Theme 3-2: Livestock Production Systems--Poster Sessions
Description
‘Cachena’ is one of the world’s smallest bovine breeds. Extremely rustic and wild, they are extensively reared, and fed with natural pastures. Meat valorisation is essential to preserve this breed, with a limited livestock.
‘Cachena’’s meat is tender, juicy, low-fat, and highly appreciated due to the association of animal, terroir and producer, balanced by the ecosystem’s sustainability.
The aim of this study was to increase the weight of Longissimus dorsi (LD) and Psoas major (PM) muscles, without depreciating their sensory quality.
Two groups of 16 animals were slaughtered: (A) 9-17 months old animals with 140-225 kg slaughter live weight (SLW); (B) 17-20 months old animals with 260-335 kg SLW. LD and PM muscles’ fresh weight was recorded, and microbiological and physicochemical parameters (pH and aW) were evaluated two days, while instrumental texture (Texture Profile Analysis (TPA) and Warner-Bratzler shear force (WBSF)) and sensory analyses by a trained sensory panel were performed four days after slaughter. Microbiological analyses were conducted following international standards to ensure food safety.
LD and PM weights significantly increased with the animals’ age (P< 0.01, LD, and P< 0.001, PM). pH values were similar for both groups and aW was significantly higher in group A (P< 0.001).
Listeria monocytogenes and Salmonella spp. were not detected in any of the analysed samples.
All analysed meat samples were generally tender, with PM tender than LD. Group A meat was tender (P< 0.001) and easier to chew (P< 0.001), for both muscles. Nevertheless, WBSF was higher (P< 0.001).
Regarding sensory analysis, no significant differences were observed in hardness, elasticity, succulence, and global appreciation between the two groups for LD meat. Moreover, fibrousness values were higher in group A (P< 0,01).
The higher SLW, from older ‘Cachena’ animals, associated to larger meat cuts, does not decrease meat tenderness.
Citation
Potes, M. E.; Ricardo-Rodrigues, S.; Laranjo, M.; Agulheiro-Santos, A. C.; and Elias, M., "‘Cachena’, a Bovine Rustic Portuguese Extensively Reared Autochthonous Breed: Meat Texture Analysis" (2022). IGC Proceedings (1993-2023). 2.
https://uknowledge.uky.edu/igc/24/3-2/2
Included in
‘Cachena’, a Bovine Rustic Portuguese Extensively Reared Autochthonous Breed: Meat Texture Analysis
‘Cachena’ is one of the world’s smallest bovine breeds. Extremely rustic and wild, they are extensively reared, and fed with natural pastures. Meat valorisation is essential to preserve this breed, with a limited livestock.
‘Cachena’’s meat is tender, juicy, low-fat, and highly appreciated due to the association of animal, terroir and producer, balanced by the ecosystem’s sustainability.
The aim of this study was to increase the weight of Longissimus dorsi (LD) and Psoas major (PM) muscles, without depreciating their sensory quality.
Two groups of 16 animals were slaughtered: (A) 9-17 months old animals with 140-225 kg slaughter live weight (SLW); (B) 17-20 months old animals with 260-335 kg SLW. LD and PM muscles’ fresh weight was recorded, and microbiological and physicochemical parameters (pH and aW) were evaluated two days, while instrumental texture (Texture Profile Analysis (TPA) and Warner-Bratzler shear force (WBSF)) and sensory analyses by a trained sensory panel were performed four days after slaughter. Microbiological analyses were conducted following international standards to ensure food safety.
LD and PM weights significantly increased with the animals’ age (P< 0.01, LD, and P< 0.001, PM). pH values were similar for both groups and aW was significantly higher in group A (P< 0.001).
Listeria monocytogenes and Salmonella spp. were not detected in any of the analysed samples.
All analysed meat samples were generally tender, with PM tender than LD. Group A meat was tender (P< 0.001) and easier to chew (P< 0.001), for both muscles. Nevertheless, WBSF was higher (P< 0.001).
Regarding sensory analysis, no significant differences were observed in hardness, elasticity, succulence, and global appreciation between the two groups for LD meat. Moreover, fibrousness values were higher in group A (P< 0,01).
The higher SLW, from older ‘Cachena’ animals, associated to larger meat cuts, does not decrease meat tenderness.
