Effect of Two Organic Production Strategies and Ageing Time on Textural Characteristics of Beef from the Retinta Breed
The primary aim of this paper is to determine the influence of two organic production systems, organic grass-fed (OG) and organic concentrate-fed (OC), vs. a conventional concentrate-fed (CC) system; the second aim is to determine the influence of the ageing period on the physical parameters and tex...
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| Format: | Article |
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MDPI AG
2020-10-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/9/10/1417 |
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| author | Susana García-Torres Adoración López-Gajardo David Tejerina Estrella Prior María Cabeza de Vaca Alberto Horcada |
| author_facet | Susana García-Torres Adoración López-Gajardo David Tejerina Estrella Prior María Cabeza de Vaca Alberto Horcada |
| author_sort | Susana García-Torres |
| collection | DOAJ |
| description | The primary aim of this paper is to determine the influence of two organic production systems, organic grass-fed (OG) and organic concentrate-fed (OC), vs. a conventional concentrate-fed (CC) system; the second aim is to determine the influence of the ageing period on the physical parameters and texture properties of beef from the Retinta breed. Muscle samples from <i>Longissimus thoracis</i> were stored at 2–4 ± 1 °C for 0, 7, 14, and 21 days for the purposes of ageing. Analyses of pH, water losses (drip loss and cooking loss), Warner-Bratzler shear force, texture profile analysis (TPA), and histological analysis of muscle fibre were carried out. The results revealed that organic meat experienced lower drip loss and higher cooking loss than conventional meat. Although the meat of organic grass-fed animals was tougher initially, it showed a higher tenderisation speed in the first ageing days than OC and CC meats. The sarcomere length increased during the ageing period, which showed a negative correlation to shear force. According to its texture characteristics, the Retinta meat produced in organic systems could be recommended by its quality. |
| first_indexed | 2024-03-10T15:47:42Z |
| format | Article |
| id | doaj.art-42f75481ce3f45daabe141e4a79b462d |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T15:47:42Z |
| publishDate | 2020-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-42f75481ce3f45daabe141e4a79b462d2023-11-20T16:19:05ZengMDPI AGFoods2304-81582020-10-01910141710.3390/foods9101417Effect of Two Organic Production Strategies and Ageing Time on Textural Characteristics of Beef from the Retinta BreedSusana García-Torres0Adoración López-Gajardo1David Tejerina2Estrella Prior3María Cabeza de Vaca4Alberto Horcada5Meat Quality Area, Centro de Investigaciones Científicas y Tecnológicas of Extremadura (CICYTEX-La Orden), Junta de Extremadura, Guadajira, 06187 Badajoz, SpainMeat Quality Area, Centro de Investigaciones Científicas y Tecnológicas of Extremadura (CICYTEX-La Orden), Junta de Extremadura, Guadajira, 06187 Badajoz, SpainMeat Quality Area, Centro de Investigaciones Científicas y Tecnológicas of Extremadura (CICYTEX-La Orden), Junta de Extremadura, Guadajira, 06187 Badajoz, SpainMeat Quality Area, Centro de Investigaciones Científicas y Tecnológicas of Extremadura (CICYTEX-La Orden), Junta de Extremadura, Guadajira, 06187 Badajoz, SpainMeat Quality Area, Centro de Investigaciones Científicas y Tecnológicas of Extremadura (CICYTEX-La Orden), Junta de Extremadura, Guadajira, 06187 Badajoz, SpainDepartamento de Ciencias Agroforestales, Escuela Técnica Superior de Ingeniería Agronómica, Universidad de Sevilla, 41013 Sevilla, SpainThe primary aim of this paper is to determine the influence of two organic production systems, organic grass-fed (OG) and organic concentrate-fed (OC), vs. a conventional concentrate-fed (CC) system; the second aim is to determine the influence of the ageing period on the physical parameters and texture properties of beef from the Retinta breed. Muscle samples from <i>Longissimus thoracis</i> were stored at 2–4 ± 1 °C for 0, 7, 14, and 21 days for the purposes of ageing. Analyses of pH, water losses (drip loss and cooking loss), Warner-Bratzler shear force, texture profile analysis (TPA), and histological analysis of muscle fibre were carried out. The results revealed that organic meat experienced lower drip loss and higher cooking loss than conventional meat. Although the meat of organic grass-fed animals was tougher initially, it showed a higher tenderisation speed in the first ageing days than OC and CC meats. The sarcomere length increased during the ageing period, which showed a negative correlation to shear force. According to its texture characteristics, the Retinta meat produced in organic systems could be recommended by its quality.https://www.mdpi.com/2304-8158/9/10/1417organic beefageingtenderisation speedmeat qualitysarcomere |
| spellingShingle | Susana García-Torres Adoración López-Gajardo David Tejerina Estrella Prior María Cabeza de Vaca Alberto Horcada Effect of Two Organic Production Strategies and Ageing Time on Textural Characteristics of Beef from the Retinta Breed Foods organic beef ageing tenderisation speed meat quality sarcomere |
| title | Effect of Two Organic Production Strategies and Ageing Time on Textural Characteristics of Beef from the Retinta Breed |
| title_full | Effect of Two Organic Production Strategies and Ageing Time on Textural Characteristics of Beef from the Retinta Breed |
| title_fullStr | Effect of Two Organic Production Strategies and Ageing Time on Textural Characteristics of Beef from the Retinta Breed |
| title_full_unstemmed | Effect of Two Organic Production Strategies and Ageing Time on Textural Characteristics of Beef from the Retinta Breed |
| title_short | Effect of Two Organic Production Strategies and Ageing Time on Textural Characteristics of Beef from the Retinta Breed |
| title_sort | effect of two organic production strategies and ageing time on textural characteristics of beef from the retinta breed |
| topic | organic beef ageing tenderisation speed meat quality sarcomere |
| url | https://www.mdpi.com/2304-8158/9/10/1417 |
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