MARBLING OF M. LONGISSIMUS DORSI AND ITS RELATIONSHIP WITH OTHER BEEF TRAITS
Keywords:
marbling of beef, carcass, intramuscular fat
Abstract
The classification of animals of different productivity directions by marbling of m. longissimus dorsi and determination of its correlation with slaughter, physical, technological and sensory properties of beef are relevant. The article presents the results of the evaluation of the relationship between marbling of m. longissimus dorsi and slaughter, morphological, physical and technological characteristics of carcasses and sensory properties of cooked meat and broth from it in 18-24-month-old bulls of the Ukrainian Black-and-White dairy breed. The possibility of using the marbling of the longissimus dorsi as a criterion for evaluating the quantitative and qualitative characteristics of beef was determined. The study was carried out on 34 carcasses in the farm ‘Zhuravushka’, Brovary district, Kyiv region. Immediately after slaughtering the animals, according to the methodology given in the JMGA (2000) standard, the marbling of m. longissimus dorsi and fat coverage of carcasses in accordance with the EUROP (2008) system, the colour of muscle and adipose tissue, and the area of the ‘muscle eye’ according to the JMGA (2000) standard were determined. The chemical composition of the beef was analysed in the laboratory of the Department of Meat, Fish and Seafood Technology of the National University of Life and Environmental Sciences. The aroma, juiciness, tenderness, ease of chewing of cooked beef and the colour, taste, and strength of the broth made from it were tasted in the Meat Quality Laboratory of the Department of Milk and Meat Production Technologies of the same university. It was found that the marbling of m. longissimus dorsi correlates inversely (r=-0.351; P>0.95) with the protein content of meat and penetration stress (r=-0.410; P>0.95) and positively (r=0.617; P>0.95) with the taste and aroma of boiled meat broth. There is a tendency for an inverse correlation between marbling and slaughter traits, including the content of muscle tissue of the highest and first grades, adipose and connective tissue, the development of subcutaneous fat, the colour of muscle and adipose tissue, pH (acidity), dry matter, water-binding capacity, juiciness, aroma and the residue of boiled meat after chewing. There is a tendency for a positive correlation between the marbling of beef and the content of secondgrade muscle tissue, bones, ‘muscle eye area’ m. longissimus dorsi, subcutaneous fat thickness and carcass conformation, and the content of moisture, fat and minerals in meat. In the future, the results obtained can be used to predict the quantitative and qualitative traits of beef by the marbling of m. longissimus dorsi.
References
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2. Blanco M, Ripoll G, Delavaud C, Casasús I. (2020). Performance, carcass and meat quality of young bulls, steers and heifers slaughtered at a common body weight. Livestock Science, 240. 1 – 9. https://doi.org/10.1016/j.livsci.2020.104156
3. Bulgaru V., Popescu L., Netreba N., Ghendov-Mosanu A. & Sturza R. (2022). Assessment of quality indices and their influence on the texture profile in the dry-aging process of beef. Foods, 11(10). 1526–1543. https://doi.org/10.3390/foods11101526
4. Bureš, D., & Bartoň, L. (2018). Performance, carcass traits and meat quality of Aberdeen Angus, Gascon, Holstein and Fleckvieh finishing bulls. Livestock Science, 214. 214 – 237. https://doi.org/10.1016/j.livsci.2018.06.017
5. Cafferky J, Hamill RM, Allen P, O’Doherty JV, Cromie A, Sweeney T. (2019). Effect of breed and gender on meat quality of M. longissimus thoracis et lumborum muscle from crossbred beef bulls and steers. Foods 8(173). 1–10. https://doi.org/10.3390/foods8050173
6. Commission Regulation (EC). 2008. Commission Regulation (EC) No 1249/2008 of 10 December 2008 laying down detailed rules on the implementation of the Community scales for the classification of beef, pig and sheep carcasses and the reporting of prices thereof https://publications.europa.eu/en/publication-detail/-/publication/9716803a-8887-4956-9877-629031ec7723/language-en 23.11.2018
7. Corbin, C. H., O'Quinn, T. G., Garmyn, A. J., Legako, J. F., Hunt, M. R., Dinh, T. T. N., Rathmann, R J., Brooks, J C & Miller, M. F. (2015). Sensory evaluation of tender beef strip loin steaks of varying marbling levels and quality treatments. Meat Science, 100. 24–31.
8. DSTU ISO 1442:2005. (2005). Miaso ta miasni produkty. Vyznachennia volohosti (etalonnyi metod). [Meat and meat products. Determination of moisture content (reference method)]. Kyiv: state consumer standard of Ukraine. (in Ukrainian).
9. DSTU ISO 1443:2005. (2007). Miaso ta miasni produkty. Zahalni kharakterystyky. Systemy upravlinnia yakistiu. [Meat and meat products. General specifications. Quality management systems]. Kyiv: state consumer standard of Ukraine. (in Ukrainian).
10. DSTU ISO 2917 – 2001. (2002). Miaso ta miasni produkty. Vyznachennia pH (kontrolnyi metod). [Meat and Meat products measurement of pH (control method)]. Kyiv: state committee of Ukraine on technical regulation and consume policy, 5. (national standard of ukraine). (in Ukrainian).
11. DSTU ISO 936. (2008). Miaso ta miasni produkty. Metod vyznachennia masovoi chastky zahalnoi zoly. [Meat and Meat products. Method of determination of mass total ash]. Kyiv: state consumer standard of Ukraine. (in Ukrainian).
12. Erena, T., Belay, A., Hailu, D., Asefa, B. G., Geleta, M., & Deme, T. (2024). Modeling of Ethiopian Beef Meat Marbling Score Using Image Processing for Rapid Meat Grading. Journal of Imaging, 10(6). 130 – 146. https://doi.org/10.3390/jimaging10060130
13. Garmyn, A. J., Hilton, G. G., Mateescu, R. G., Morgan, J. B., Reecy, J. M., Tait Jr, R. G., Beitz, D. C. Q., Duan, J. P., Schoonmaker, M. S., Mayes, M. E., Drewnoski, Liu, Q., & VanOverbeke, D. L. (2011). Estimation of relationships between mineral concentration and fatty acid composition of longissimus muscle and beef palatability traits. Journal of Animal Science, 89(9). 2849 – 2858. https://doi.org/10.2527/jas.2010-3497
14. Gotoh, T., Nishimura, T., Kuchida, K., & Mannen, H. (2018). The Japanese Wagyu beef industry: current situation and prospects — A review. Asian-Australasian Journal of Animal Sciences, 31(7). 933–950. https://doi.org/10.5713/ajas.18.0333
15. Huts, V. S., & Koval, O. A. (2007). Metodyka doslidzhennia konsystentsii kharchovykh dyspersnykh system metodom penetratsii. [Methods for studying the consistency of food dispersed systems by the method of penetration]. Food industry, 5. 16 – 23. (in Ukrainian).
16. Im, C., Song, S., Cheng, H., Park, J., & Kim, G. D. (2024). Changes in meat quality and muscle fiber characteristics of beef striploin (M. longissimus lumborum) with different intramuscular fat contents following freeze-thawing. LWT, 198. 116081. https://doi.org/10.1016/j.lwt.2024.116081
17. JMGA. Beef carcass grading standart. Japan meat grading association. – (2000). Tokyo, Japan. https://twinwoodcattle.com/sites/default/files/publications/2017-06/TWRA120_Japan_Beef_Carcass_Grading_Standard.pdf.
18. Knutson, E. E., Menezes, A. C. B., Sun, X., Fontoura, A. B. P., Liu, J. H., Bauer, M. L., Maddock-Carlin, K. R., Swanson, K. C., & Ward, A. K. (2020). Effect of feeding a low-vitamin A diet on carcass and production characteristics of steers with a high or low propensity for marbling. Animal, 14(11). 2308 – 2314. https://doi.org/10.1017/S1751731120001135
19. Kruk, O. P., & Uhnivenko, A. M. (2024). Konformatsiia tush pomisnykh buhaitsiv ta yii zviazok z yakisnymy oznakamy yalovychyny. [Conformation of carcasses of crossbred bulls and its relation to beef quality traits]. Visnyk Sumskoho natsionalnoho ahrarnoho universytetu. Seriia: Tvarynnytstvo, (2). 76 – 82. https://doi.org/10.32782/bsnau.lvst.2024.2.11. (in Ukrainian).
20. Kruk O. P., & Uhnivenko A. M. (2024 a). Ploshcha «miazovoho vichka» m. longissimus dorsi buhaitsiv ukrainskoi chorno-riaboi molochnoi porody ta yii zviazok z yakisnymy oznakamy yalovychyny. [The area of the "muscle eye" m. longissimus dorsi of bulls ukrainian black-and-white dairy breed and its relationship with the quality characteristics of beef]. Tavriiskyi naukovyi visnyk. № 135. Chastyna 2. 151 – 158. https://doi.org/10.32782/2226-0099.2024.135.2.19. (in Ukrainian).
21. Kruk O. P., & Uhnivenko A. M. (2024 b). Zabiini i miasni yakosti chystoporodnykh i pomisnykh buhaitsiv ukrainskoi chorno-riaboi molochnoi porody. [Slaughter and meat qualities of purebred and crossbred bulls of the Ukrainian Black-and-White dairy breed]. Zbirnyk naukovykh prats «Tekhnolohiia vyrobnytstva i pererobky produktsii tvarynnytstva», № 1. 18–25. https://doi: 10.33245/2310-9289-2024-186-1-18-25 (in Ukrainian).
22. Kul, E., Şahin, A., Aksoy, Y., & Uğurlutepe, E. (2019). The effects of slaughter weight on chemical composition, physical properties, and fatty acid profile of musculus longissimus dorsi in Holstein bulls. Tropical Animal Health and Production, 52(1). 159–165. https://doi.org/10.1007/s11250-019-01996-x
23. Lee, B., Yoon, S., & Choi, Y. M. (2019). Comparison of marbling fleck characteristics between beef marbling grades and its effect on sensory quality characteristics in high-marbled Hanwoo steer. Meat science, 152. 109 – 115.
24. Liu, S., Yang, Y., Luo, H., Pang, W., & Martin, G. B. (2024). Fat deposition and partitioning for meat production in cattle and sheep. Animal Nutrition, 17. 376–386. https://doi.org/10.1016/j.aninu.2024.03.003
25. Mankovskyi, A. Ya., & Antoniuk T. A. (2014). Tekhnolohiia produktiv zaboiu tvaryn. [Animal slaughter product technology: a textbook]. "Ahroosvita", Kyiv. (in Ukrainian)
26. Muižniece, I., & Kairiša, D. (2020). Effect of sex and age on beef cattle meat pH. Agric. Sci. Pract. 7(2). 55–60. https://doi.org/10.15407/agrisp7.02.055
27. Nakaz za № 290 vid 06 serpnia 2004 r. «Pro zatverdzhennia instruktsii z otsinky knuriv i svynomatok za yakistiu potomstva v umovakh spetsializovanykh kontrolno-vyprobuvalnykh stantsii». [«On approval of the instruction for evaluation of boars and sows for the quality of offspring in the conditions of specialized testing stations»]. (in Ukrainian). https://zakononline.com.ua/documents/show/250143___250208
28. Nguyen, D. V., Nguyen, O. C., & Malau-Aduli, A. E. (2021). Main regulatory factors of marbling level in beef cattle. Veterinary and Animal Science, 14. 100219. https://doi.org/10.1016/j.vas.2021.100219
29. Nogalski, Z., Wronski, M., Wielgosz-Groth, Z., Purwin, C., Sobczuk-Szul, M., Mochol, M., & Pogorzelska, P. (2013). The Effect of Carcass Conformation Class (Europ System) on the Slaughter Quality of Young Crossbred Beef Bulls and Holstein-Friesians. Annals of Animal Science, 13(1). 121 – 131. https://doi.org/10.2478/v10220-012-0064-9
30. Osadcha Yu.V. (2021). Matematychni metody v biolohii. [Mathematical methods in biology]. Kyiv: TsP «Komprynt» (in Ukrainian).
31. Otto, J. R., Mwangi, F. W., Pewan, S. B., Adegboye, O. A., & Malau-Aduli, A. E. O. (2024). Muscle biopsy longchain omega-3 polyunsaturated fatty acid compositions, IMF and FMP in Australian pasture-based Bowen Genetics Forest Pastoral Angus, Hereford, and Wagyu Beef Cattle. BMC Veterinary Research, 20(1). 95 – 110. https://doi.org/10.1186/s12917-024-03906-2
32. Park, S. J., Beak, S.-H., Jung, D. J. S., Kim, S. Y., Jeong, I. H., Piao, M. Y., Kang, H. J., Fassah, D. M., Na, S. W., Yoo, S. P., & Baik, M. (2018). Genetic, management, and nutritional factors affecting intramuscular fat deposition in beef cattle – A review. Asian-Australasian Journal of Animal Sciences, 31(7). 1043–1061. https://doi.org/10.5713/ajas.18.0310
33. Raza, S. H. A., Khan, R., Abdelnour, S. A., Abd El-Hack, M. E., Khafaga, A. F., Taha, A., Ohran, H., Mei, C., Schreurs, N. M., & Zan, L. (2019). Advances of Molecular Markers and Their Application for Body Variables and Carcass Traits in Qinchuan Cattle. Genes, 10(9) 717. https://doi.org/10.3390/genes10090717
34. Santiago, B., Baldassini, W., Neto, O. M., Chardulo, L. A., Torres, R., Pereira, G., Curi, R., Chiaratti, M.R., Padilha, P., Alessandroni, L. & Gagaoua, M. (2023). Post-mortem muscle proteome of crossbred bulls and steers: Relationships with carcass and meat quality. Journal of Proteomics, 278. 104871. https://doi.org/10.1016/j.jprot.2023.104871
35. Santinello, M., Penasa, M., Goi, A., Rampado, N., Hocquette, J. F., & De Marchi, M. (2024). Relationships between European carcass evaluation and meat standards Australia grading scheme applied to young beef cattle. Meat Science, 109575. https://doi.org/10.1016/j.meatsci.2024.109575
36. Shkurin, H. T., Tymchenko, O. H., & Vdovychenko, Yu. V. (2002). Zabiini yakosti velykoi rohatoi khudoby. [Slaughter qualities of cattle] – K: «Agrarian Science», 50. (in Ukrainian).
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Published
2024-10-08
How to Cite
Kruk, O. P., & Ugnivenko, A. M. (2024). MARBLING OF M. LONGISSIMUS DORSI AND ITS RELATIONSHIP WITH OTHER BEEF TRAITS. Bulletin of Sumy National Agrarian University. The Series: Livestock, (3), 61-68. https://doi.org/10.32782/bsnau.lvst.2024.3.7
Section
Articles
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