Revilla Isabel, Plaza Javier, Palacios Carlos
Area of Food Technology, E.P.S. of Zamora, University of Salamanca, Avenida Requejo 33, 49022 Zamora, Spain.
Area of Animal Production, Faculty of Environmental and Agrarian Sciences, University of Salamanca, Avenida Filiberto Villalobos 119-129, 37007 Salamanca, Spain.
Animals (Basel). 2021 Feb 27;11(3):635. doi: 10.3390/ani11030635.
This study investigated the influence of the production system (conventional vs. organic), the grass consumption level and the ageing period (7 and 14 days) on beef quality. Three groups of samples from Limousin × Avileña calves were analysed: F100, formed by animals fed 100% on forage; F74, formed by animals fed on an average amount of forage of 74%; and F35, formed by animals fed on straw fodder (35%) and concentrate (65%). The results showed that the higher the grass content, the lower the fat oxidation and the higher the n-3 content, but also the higher the SFA level, the initial Warner-Bratzler shear force (WBSF), and the more residue it leaves on chewing. As for the effect of production system, organic samples showed higher intramuscular fat content and lower moisture and MUFA content. These samples were darker and showed lower values for flavour quality. Among the organic samples, F100 had higher n-3 and CLA content and higher values for colour, hardness, odour and flavour quality. Increased ageing time may improve the sensory characteristics of the meat, especially in the case of the F100 samples. The results pointed out that F100 samples aged at least 14 days showed the best physico-chemical, nutritional and sensory characteristics.
本研究调查了生产系统（传统养殖与有机养殖）、草料消费水平以及熟成期（7天和14天）对牛肉品质的影响。对来自利木赞牛×阿维莱纳牛犊的三组样本进行了分析：F100组，由100%采食草料的动物组成；F74组，由平均采食74%草料量的动物组成；F35组，由采食秸秆饲料（35%）和精饲料（65%）的动物组成。结果表明，草料含量越高，脂肪氧化越低，n-3含量越高，但饱和脂肪酸（SFA）水平、初始沃纳-布拉茨勒剪切力（WBSF）也越高，咀嚼时残留越多。至于生产系统的影响，有机样本的肌内脂肪含量较高，水分和单不饱和脂肪酸（MUFA）含量较低。这些样本颜色更深，风味品质值更低。在有机样本中，F100组的n-3和共轭亚油酸（CLA）含量更高，颜色、硬度、气味和风味品质值更高。延长熟成时间可能会改善肉的感官特性，尤其是F100组样本。结果指出，至少熟成14天的F100组样本具有最佳的理化、营养和感官特性。
