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dc.contributor.authorListrat, Anne
dc.contributor.authorGAGAOUA, Mohammed
dc.contributor.authorAndueza, Donato
dc.contributor.authorGruffat, Dominique
dc.contributor.authorNormand, Jérome
dc.contributor.authorMairesse, Guillaume
dc.contributor.authorPicard, Brigitte
dc.contributor.authorHocquette, Jean-François
dc.date.accessioned2021-07-19T15:31:21Z
dc.date.available2021-07-19T15:31:21Z
dc.date.issued2020-08-14
dc.identifier.citationListrat A, Gagaoua M, Andueza D, et al. What are the drivers of beef sensory quality using metadata of intramuscular connective tissue, fatty acids and muscle fiber characteristics? Livestock Science 2020;240 doi: https://doi.org/10.1016/j.livsci.2020.104209en_US
dc.identifier.issn1871-1413
dc.identifier.urihttp://hdl.handle.net/11019/2470
dc.descriptionpeer-revieweden_US
dc.description.abstractThe aim of this integrative study was to investigate the relationships between biochemical traits (total, insoluble and soluble collagens (TCol, ICol, SCol), cross-links (CLs), proteoglycans (TPGs), proportion of fiber types, total lipids (TLips), main fatty acids (FAs) families, the n-6/n-3 polyunsaturated FA (n-6/n-3PUFA) ratio and the sensory attributes scores (tenderness, juiciness, flavor) of two muscles from beef: Rectus abdominis (RA) and Longissimus thoracis (LT). For robust analysis, a database was prepared using samples from three studies from animals raised under different production systems. The analyses were performed either on each study separately or on pooled data per muscle after removing as many experimental effects as possible in each study. The CLs (across the muscles and studies) and, to a lower extent, type IIA muscle fibers (mainly for RA muscles), saturated FAs (SFAs), monounsaturated FAs (MUFAs) (for the LT muscles) were the components the most frequently associated with tenderness. The CLs, type IIA muscle fibers (mainly for the RA muscles), TLips, SFAs, MUFAs, conjugated linoleic acids (CLAs) and n-6/n-3 PUFA ratio (mainly for the LT muscles) were the components the most associated with juiciness. The TLips and CLAs (across the muscles and studies), SFAs, MUFAs (mainly for the LT muscles), CLs (mainly for the RA muscles) and TPGs (mainly for the LT muscles) were the components the most associated with flavor liking. The CLs, CLAs, TLips, SFAs, MUFAs, n-6/n-3 PUFA ratio, type IIA and I muscle fibers were the components the most frequently associated with the 3 sensory scores taken together. The SCol, TPGs and type IIX+B muscle fibers were little associated with the sensory scores taken together. The TCol, ICol and PUFAs were components the least associated with sensory scores. The data of this integrative study highlighted for the first time that the CLs were negatively involved in the determination of the three sensory traits mainly in the RA muscle. The muscle fibers in this integrative study had a weak impact on the variations in beef sensory traits. The type IIA and IIX+B muscle fibers were respectively negatively and positively associated with tenderness, negatively associated with juiciness and flavor. The type I muscle fibers were overall positively associated with juiciness and flavor and negatively or positively with tenderness and these associations were muscle and study-dependent. Overall, the TLips and FAs were positively associated with the sensory scores and the n-6/n-3 PUFA ratio was negatively associated with them.en_US
dc.description.sponsorshipEuropean Commission
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.rights© 2020 Elsevier B.V. All rights reserved.
dc.rightsAttribution-NonCommercial-ShareAlike 4.0 International*
dc.rights.urihttps://www.elsevier.com/tdm/userlicense/1.0/
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/4.0/*
dc.subjectMeat qualityen_US
dc.subjectMuscle propertiesen_US
dc.subjectData integrationen_US
dc.subjectMultivariate analysesen_US
dc.subjectCross-linksen_US
dc.subjectCattleen_US
dc.titleWhat are the drivers of beef sensory quality using metadata of intramuscular connective tissue, fatty acids and muscle fiber characteristics?en_US
dc.typeArticleen_US
dc.typePreprinten_US
dc.embargo.terms2021/08/14en_US
dc.identifier.doihttps://doi.org/10.1016/j.livsci.2020.104209
dc.identifier.piiS1871141320306612
dc.contributor.sponsorAgence de l'Environnement et de la Maîtrise de l'Energieen_US
dc.contributor.sponsorEuropean Unionen_US
dc.contributor.sponsorRégions Bretagne and Pays de la Loire”en_US
dc.contributor.sponsorGrantNumberFOODCT-2006–36,241en_US
dc.source.volume240
dc.source.beginpage104209
dc.source.journaltitleLivestock Science


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