C. Touraille

Procedures for measuring meat quality characteristics in beef production experiments. Report of a working group in the commission of the European communities' (CEC) beef production research programme

A Working Group on Meat Quality in the CEC Beef Production Research Programme has recommended reference methods for the assessment of meat characteristics to be used at the end of beef production experiments. The proposed procedures include sampling, sample preparation and suitable methods for the determination of meat colour and meat tenderness, for sensory assessment and for chemical analysis. They aim at obtaining meaningful data which are internationally comparable.

Relationships between muscle characteristics and meat quality traits of young Charolais bulls

Charolais bull calves (106) were used to study the variability in meat quality attributes in relation to the variability in muscle characteristics in the Longissimus thoracis (LT) muscle. The variability in traits was adjusted either to constant age or constant weight at slaughter and thus originated only from differences between animals born, reared and fattened in the same location. The following meat quality attributes were measured: the strength of the myofibrillar resistance to a 20% compression strain measured on the raw meat 2, 7 and 21 days post mortem; and taste panel scores of tenderness (initial and overall), flavour and juiciness of steaks grilled to a 55°C core temperature 6 or 15 days post-mortem. The following muscle characteristics were measured 24 h after slaughter: pH, dry matter, protein, lipid, heme iron and collagen contents, collagen solubility, LDH and ICDH activity, the proportion of slow twitch myosin heavy chain, the mean muscle fibre area and the mean sarcomere length. One fourth to one third of the variability of 2 day mechanical strength and 15 day tenderness or flavour scores were related to the variability in muscle characteristics. Tenderness and strength measurements were predominantly related to the muscle fibre area, collagen characteristics and energetic metabolic activity. Dry matter content was the principal muscle characteristic related to flavour.

Relations between compositional traits and sensory qualities of French dry-cured ham.

The left hams of 20 pig carcasses were processed by dry-curing for either 179 (n = 10) or 273 days (n = 10). The Biceps femoris was taken at the end of the processing and submitted to chemical and sensory analyses. The following chemical traits were determined: pH, moisture, salt content, fatty acid content and composition of lipid classes (triglycerides, phospholipids, free fatty acids), nitrogen fractions (soluble and insoluble protein, non-protein nitrogen, free amino acids) and volatile compounds. Sensory analysis was performed by a panel of 12 trained members, who scored texture traits (firmness, dryness, fibrousness, mellowness), taste (salty, acid), intensity of aromas (typical of dry ham, fresh meat, fat, cured meat, rancid, metal), persistence of dry ham aroma, persistence of taste after deglutition, persistence of astringency, persistence of metallic taste. The sensory qualities of dry-cured ham showed noticeable changes between days 179 and 273. Firmness, dryness and intensities of aromas typical of dry-cured ham and cured meat were enhanced with time. Neither pH, moisture nor salt content played a noticeable role in determining the sensory quality of dry-cured ham. Among the volatile compounds, the levels of several ketones and 1-butanol were significantly correlated with the aromas of dry ham and cured meat, while rancid aroma was related to aldehydes, ethylacetate, 2,3-pentanedione and nonane. Therefore, the aromas of dry ham and cured meat appeared to be determined mainly by the products of lipid oxidation. However, they were related also to unidentified volatile compounds, whose identification would be of particular interest.

Relationships between post-mortem pH changes and some traits of sensory quality in veal

The aim of this study was to evaluate the relationships between the rate and extent of post-mortem pH changes and the colour, the cooking loss and the eating quality of veal. The experiment used 12 calves aged 18 weeks. Variations in ultimate pH were induced by adrenalin administration (0.1-0.4 mg/kg liveweight) to six of the animals. Measurements were made on the Longissimus thoracis muscle. pH and osmotic pressure were measured at 0.5 h, 4 h and 29 h after slaughter. Pigment content, drip loss and cooking loss were measured at 29 h after slaughter, and colour was measured at 2 days and 9 days after slaughter. Cooking loss, tenderness, juiciness and flavour of roasts were assessed at 9 days after slaughter. Correlations between colour traits and pH values were higher with ultimate pH than with pH at 0.5 h or 4 h after slaughter. Lightness, redness and reflectance decreased when the ultimate pH increased. Drip loss was correlated with the rate of pH fall (r = -0.80, P < 0.01 with pH at 4 h), while cooking loss was correlated with ultimate pH (r = -0.94, P < 0.01). Ultimate pH and the sensory quality traits were linearity and positively correlated (r = 0.83) for tenderness, 0.81 for juiciness and 0.71 for flavour, respectively).

Influence of pig crossbreed on the composition, volatile compound content and flavour of dry cured ham.

The extraction of volatile compounds from dry-cured ham using a dynamic head-space method coupled with gas chromatography mass-spectrometry (GC-MS) enabled the identification of a large number of components. Some of these compounds exhibited intense sensory characteristics during odour assessment. Using similar technology, the effect of pig crossbreeds: Landrace × Large-White, Duroc × Gascon-Meishan, Piétrain × Gascon-Meishan and Large-White × Gascon-Meishan, on both volatiles and the flavour of dry-cured hams was limited, although differences were observed in aromatic compounds like 1-octen-3-ol (mushroom), 2,3-butanedione and acetoin (butter like).

Eating quality of meat from European × Chinese crossbred pigs

Meat from half-Chinese crossbred pigs was compared with meat from purebred European pigs for chemical composition and eating quality. In a first experiment, purebred Pietrain pigs were compared to Pietrain × Chinese (Meishan or Jia Xin ) pigs for sensory qualities as assessed by a taste panel. In a second experiment, purebred Large Whites were compared to Large White × Meishan pigs for chemical composition and eating quality as assessed by both taste panel and consumer testing. The lipid and collagen content in the meat were higher in the Large White × Chinese crossbred pigs than in the purebred Large White pigs. In both experiments, meat from half-Chinese cross bred pigs was judged more tender, more juicy and more tasty than meat from purebred European pigs by the taste panel as well as by consumers. However, the latter judged that the overall acceptability of the meat from half-Chinese pigs was not better, probably due to the excessive amount of visible fat.

Effect of the type of diet on muscle characteristics and meat palatability of growing Salers bulls

The effect of the type of diet (hay vs grass silage) on body composition and characteristics and palatability of semitendinosus (ST) and longissimus thoracis (LT) muscles of 16 month old Salers bulls fed at the same energy levels were studied. Animals fed hay had a lower daily weight gain and carcass weight and were leaner. There were no significant differences in the proportions of fibre types in the ST or LT due to diet. ST muscle of hay fed animals had a lower oxidative metabolism, but contained similar amounts of total and type I collagen and greater amounts, and proportions of soluble collagen and of type III collagen, than those of animals fed grass silage. ST muscles of hay-fed animals were more tender than those of silage-fed animals.

Meat quality traits in the emu (Dromaius novaehollandiae) as affected by muscle type and animal age

Meat quality traits were determined in the major muscles of the emu (Dromaius novaehollandiae) at different slaughter ages (6, 10, 14, 17 or ≥20 months). A mean ultimate pH value of 5.5 was reached within around 3 h post mortem, but this value was 6.1 in animals that had suffered a preslaughter stress (transportation and fasting). The collagen and pigment contents varied widely among the muscles. The protein and pigment contents increased with animal age, but this effect was perceptible only between 6 and 14 months. The other chemical constituents were little affected by muscle type or animal age. The intense red colour of emu meat, due to a high pigment content, was very sensitive to oxidation, thus limiting the storage of fresh meat under aerobic conditions to short periods of time. Despite a rapid post-mortem tenderization (≤24 h), the residual myofibrillar strength obtained after extended ageing remained intermediate between those reported for chicken and beef. The tenderness of meat, cooked to 60 °C, differed between muscles and decreased with increasing age, thus reflecting the changes occuring in the concentration and in the heat stability of the intramuscular connective tissue.

Beef quality assessed at European research centres.

Loin steaks and cubes of M. semimembranosus from eight (12 month old) Galloway steers and eight (16-18 month old) Charolais cross steers raised in England and from which the meat was conditioned for 2 or 10 days, were assessed in research centres in Belgium, Denmark, England, France, the Federal Republic of Germany, Ireland, Italy and the Netherlands. Laboratory panels assessed meat by grilling the steaks and cooking the cubes in casseroles according to local custom using scales developed locally and by scales used frequently at other research centres. The meat was mostly of good quality but with sufficient variation to obtain meaningful comparisons. Tenderness and juiciness were assessed most, and flavour least, consistently. Over the 32 meats, acceptability of steaks and casseroles was in general compounded from tenderness, juiciness and flavour. However, when the meat was tough, it dominated the overall judgement; but when tender, flavour played an important rôle. Irish and English panels tended to weight more on flavour and Italian panels on tenderness and juiciness. Juciness and tenderness were well correlated among all panels except in Italy and Germany. With flavour, however, Belgian, Irish, German and Dutch panels ranked the meats similarly and formed a group distinct from the others which did not. The panels showed a similar grouping for judgements of acceptability. French and Belgian panels judged the steaks from the older Charolais cross steers to have more flavour and be more juicy than average and tended to prefer them. Casseroles from younger steers were invariably preferred although the French and Belgian panels judged aged meat from older animals equally acceptable. These regional biases were thought to be derived mainly from differences in cooking, but variations in experience and perception of assessors also contributed.

Influence of technological parameters on the structure of the batter and the texture of frankfurter type sausages

The aim of the study was, on the one hand, to determine the relationships between various technological factors, the structure of the batters and the texture characteristics of frankfurter type sausages, and, on the other, to define the possibilities of realizing a reference scale for texture. The addition of sodium chloride in the 0-2% range induces a large increase (60%) in the cooking yield, a decrease in the specific gravity and an increase in the viscosity of the batter determined indirectly through the evolution of the product temperature during chopping. These variations together, give a 30% decrease in the mechanical firmness and a 100% and 90% increase in the juiciness and elasticity of the final products, respectively. However, beyond 2%, sodium chloride does not induce any significant effect on these characteristics. The addition of caseinate in a 1-3% range induces a degassing of the batter and a 10-37% decrease in the water losses during cooking. The higher the caseinate content in the 0-6% range, the larger the rise in the batter temperature during chopping. Sausages are also considered harder (+22%) and less juicy and elastic (-50%) when caseinate content increases. Addition of 0·1-0·5% polyphosphates and chopping under vacuum (0·2 atm) induce variations in the cooking yield, +3% and -1%, respectively, but have no influence on the texture of the final products. Modifications of all these technological parameters induced variations by a factor of 2 in the different mechanical parameters and in parallel differences of 1-2 points on a 6 point scale for sensory characteristics.