Muscle Fatty Acids, Meat Flavor Compounds and Sensory Characteristics of Xiangxi Yellow Cattle in Comparison to Aberdeen Angus.

Abstract

Simple SummaryWith agricultural mechanization and the increasing demand for meat, Xiangxi yellow cattle are increasingly being raised for meat production. Little is known about the changes in muscle composition and eating quality of the cattle at different ages. In the present study, the muscle proximate composition, meat flavor substances, and sensory quality of Xiangxi yellow cattle at different growth stages were profiled in comparison to Aberdeen Angus cattle, which may provide valuable information for high grade beef production from Xiangxi yellow cattle. This study showed that Xiangxi yellow cattle is a fine cattle breed with equal or even better meat quality attributes when compared to Angus. It is proper to slaughter Xiangxi yellow cattle at the age of 18 months for high quality beef production.The objective of this study was to investigate meat quality of Xiangxi yellow cattle of different ages in comparison to Aberdeen Angus. At the ages of 6, 18, and 30 months, 10 female animals for both Xiangxi yellow cattle and Aberdeen Angus cattle were randomly selected and slaughtered. The proximate composition analysis, fatty acid profiles and flavor compounds were measured on the longissimus thoracis (LT) muscle samples. One boneless loin chop was dissected and used for sensory evaluation by a 10-persoon trained taste panel. The data obtained showed that Xiangxi yellow cattle deposited similarly high level of intramuscular fat as Angus at the age of 18 month and the polyunsaturated fatty acid in muscle along with the PUFA/SFA ratio reached the highest levels at this age. Inosine 5′-monophosphate (IMP) was the predominant umami compound in beef, which concentration was significantly higher (p < 0.05) at month 18, but not different between Angus and Xiangxi yellow cattle. Multiple volatile flavor compounds were higher (p < 0.05) in concentrations in meat from Xiangxi yellow cattle at ages of 18 and 30 months when compared to Angus. Sensory analysis revealed that Xiangxi yellow cattle (18 and 30 months) and Angus (30 months) were superior in meat overall eating quality to Xiangxi yellow cattle (6 months) and Angus (6 and 18 months). This study showed that Xiangxi yellow cattle are a fine cattle breed with equal or even better meat quality attributes when compared to Angus. It is proper to slaughter Xiangxi yellow cattle at the age of 18 months for high quality beef production.