Eating quality of ¡°Vitela Tradicional do Montado¡±-PGI veal and Mertolenga-PDO veal and beef

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• 作者：Ana C.G. Monteiro ; ^{amonteiro@fmv.utl.pt} ; Eduardo Gomes ; Antó ; nio S. Barreto ; Marina F. Silva ; Magda A. Fontes ; Rui J.B. Bessa ; José ; P.C. Lemos
• 关键词：Beef ; Meat quality ; Mertolenga ; Sensory analysis ; Veal
• 刊名：Meat Science
• 出版年：2013
• 出版时间：May, 2013
• 年：2013
• 卷：94
• 期：1
• 页码：63-68
• 全文大小：230 K

文摘

Physicochemical and sensory characteristics were measured in veal and beef from the Portuguese Mertolenga breed having 3 quality labels as follows: Mertolenga-PDO beef and veal which apply to purebred animals and ¡°Vitela Tradicional do Montado¡±-PGI veal which applies to crossbred animals. Measurements were made in longissimus lumborum muscle aged for 6 days. The temperature 3 h post-mortem (T₃), cooking losses and Warner-Bratzler shear force (WBSF) reflected carcass weight (CW) differences between groups. The pigment content was influenced by age, with beef having higher values than veal. WBSF correlated negatively with intramuscular fat in Mertolenga-PDO beef, but not on veal. WBSF correlated positively with cooking losses and negatively with myofibrillar fragmentation index, tenderness, juiciness and overall acceptability. Cooking losses and juiciness were the main contributors for the tenderness differences. Vitela Tradicional do Montado-PGI and Mertolenga-PDO veal had lighter colour and were considered tender. The three meat types were well discriminated based on pH_u, a* and C* parameters by canonical discriminant analysis.