Abstract
Different bovine breeds and production systems are used worldwide, giving rise to differences in intrinsic and extrinsic characteristics of beef. In order to meet the consumer requirements, new approaches are currently being developed to guarantee tenderness, taste, and juiciness of beef. However, the final consumer perception is complex, and it is also affected by several interrelated variables. This study aimed to evaluate the physicochemical parameters and sensory profile of three Spanish cattle breeds under different livestock production systems (extensive and intensive) and pre-slaughter handling conditions (mixing and not mixing with unfamiliar individuals at pre-mortem time). Meat samples from each group were also studied at different ageing times (7 and 14 days). Regarding sensory attributes, twelve panelists assessed meat samples and an exhaustive statistical analysis was carried out. The most evident and strongest effect was the breed type, allowing a great differentiation among them using principal components and discriminant analysis. The livestock production system was the second most important parameter, significantly affecting odor, flavor, and textural profile (fibrousness). It can be concluded that there were marked differences in the traits of these beef that could be modified by other factors in order to fulfill consumer tastes.
Highlights
The livestock production sector is improving the quality of products such as beef in order to meet the consumer requirements
Calves from Rubia Gallega (RG) were slaughtered at 9 months, whereas Asturiana de los Valles (AV) and RE were slaughtered at 15 months of age, according to the commercial (local market and protected geographical indication (PGI) requirements) slaughter ages determined for each breed
The present findings showed that the main quality traits of Asturiana de los Valles (AV), Retinta (RE), and Rubia Gallega (RG) were significantly different and that the effect of production system was important to improve the beef quality
Summary
The livestock production sector is improving the quality of products such as beef in order to meet the consumer requirements. Beef production increased by about 14% from 2013 to 2017 in Spain [1]. The development of breeding strategies and conservation management plans are based on genetic diversity of production animals. In this sense, there is a great interest in promoting. Foods 2020, 9, 176 the development of native bovine breeds for meat production industry. Eight autochthonous cattle breeds were involved in a promotion program due to the animal census and other aspects suitable for agriculture policy of Spain [2]. Asturiana de los Valles (AV), Retinta (RE), and Rubia
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