Discrimination of Meat Produced by Bos taurus and Bos indicus Finished under an Intensive or Extensive System.

Abstract

Simple SummaryThis research was carried out to investigate the usefulness and reliability of meat quality traits such as physicochemical properties and fatty acid profiles to discriminate between meat produced by taurine and zebu cattle, finished on pasture or grain. This approach is of utmost importance to assess the authenticity of meat products, particularly when beef is certified based on criteria such as breed and finishing system. Our results using discriminant analyses indicate that meats originating from pasture- or grain-finishing can be discriminated with high reliability, essentially on the basis of their fatty acid profile. The global distinction of meat from the two genetic groups is somewhat more difficult to achieve reliably. Still, prior knowledge of the finishing system used to produce meat from a given genetic group enhances the trustworthiness of the assignment procedure, allowing the reliable allocation of meat samples originating from Bos indicus and Bos taurus finished on pasture or grain, with fatty acid profiles being better discriminating factors than physicochemical properties. These results can be adopted as tools to be used in meat certification programs.Meat obtained under commercial conditions shows considerable variability, mostly due to genetic background and production system. In this study, meat physicochemical properties and fatty acid profiles were analysed to investigate the feasibility of using them as tools to discriminate between meats produced by different genetic groups and finishing systems. Samples of the Longissimus thoracis were collected from 160 commercial bulls of the B. taurus (n = 75) and B. indicus (n = 85) groups, finished either on pasture (n = 46) or with grain supplementation (n = 114) and analysed by standard procedures. Data were analysed by discriminant analysis using a stepwise procedure, to select the meat characteristics that better contribute to discriminate the various groups. Our results indicate that fatty acid profiles of meat had better discriminating ability than physicochemical properties, especially to identify meat from animals finished on grain or pasture. The overall discrimination of meat from different genetic groups was achieved with a slightly lower reliability. Nonetheless, our results show that reliability of allocation to genetic group can be improved if prior information on finishing system is considered. These results are of high importance because they can be incorporated as tools to assess the authenticity of beef, particularly in meat certification programs.