Please use this identifier to cite or link to this item: http://hdl.handle.net/2440/118611
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Type: Journal article
Title: Colour variability of beef in young bulls from fifteen European breeds
Author: Ripoll, G.
Albertí, P.
Panea, B.
Failla, S.
Hocquette, J.
Dunner, S.
Sañudo, C.
Olleta, J.
Christensen, M.
Ertbjerg, P.
Richardson, I.
Concetti, S.
Williams, J.
Citation: International Journal of Food Science and Technology, 2018; 53(12):2777-2785
Publisher: Wiley
Issue Date: 2018
ISSN: 0950-5423
1365-2621
Statement of
Responsibility: 
Guillermo Ripoll, Pere Albertí, Begoña Panea, Sebastiana Failla, Jean F. Hocquette, Susana Dunner, Carlos Sañudo, José L. Olleta, Mette Christensen, Per Ertbjerg, Ian Richardson, Serafino Concetti, John L. Williams
Abstract: The objective of this study was to determine the variation of the colour of longissimus thoracis muscle within and among fifteen European cattle breeds reared under comparable management conditions. A total of 436 unrelated purebred young bulls from fifteen European breeds (Aberdeen Angus, Highland, Jersey, South Devon, Danish Red, Holstein, Simmental, Asturiana de las Montañas (also known as Casina), Asturiana de los Valles, Avileña‐Negra Ibérica, Pirenaica, Marchigiana, Piemontese, Charolais and Limousin) were reared in five experimental research centres in the United Kingdom, Denmark, Spain, Italy and France. The pH of M. longissimus thoracis was measured at 24 h and after 10 days of ageing and colour at 48 h and 10 days. Two generalised linear models, Pearson correlations and a hierarchical cluster analyses were carried out. Lean meat colour differed significantly between breeds, and these fifteen European breeds could be grouped according to four classes of commercial interest: ‘very bright and pale‐red’, ‘bright and pale’, ‘red’ and ‘dark and dull red’. These groups were partially related to body size and carcass traits, fatness and muscle development and structure, and were controlled by differences in gene expression within each breed.
Keywords: Cattle; cluster; colour difference; loin; pH
Rights: © 2018 Institute of Food Science and Technology
RMID: 0030095531
DOI: 10.1111/ijfs.13890
Appears in Collections:Animal and Veterinary Sciences publications

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