Ossification score is a better indicator of maturity related changes in eating quality than animal age.
Identifieur interne : 001A03 ( Main/Exploration ); précédent : 001A02; suivant : 001A04Ossification score is a better indicator of maturity related changes in eating quality than animal age.
Auteurs : S P F. Bonny [Australie] ; D W Pethick [Australie] ; I. Legrand [France] ; J. Wierzbicki [Pologne] ; P. Allen [Irlande (pays)] ; L J Farmer [Royaume-Uni] ; R J Polkinghorne [Australie] ; J-F Hocquette [France] ; G E Gardner [Australie]Source :
- Animal : an international journal of animal bioscience [ 1751-732X ] ; 2016.
Descripteurs français
- KwdFr :
- MESH :
- normes : Viande.
- physiologie : Bovins, Composition corporelle, Vieillissement.
- Animaux, Collagène, Femelle, Goût, Muscles.
English descriptors
- KwdEn :
- MESH :
Abstract
Ossification score and animal age are both used as proxies for maturity-related collagen crosslinking and consequently decreases in beef tenderness. Ossification score is strongly influenced by the hormonal status of the animal and may therefore better reflect physiological maturity and consequently eating quality. As part of a broader cross-European study, local consumers scored 18 different muscle types cooked in three ways from 482 carcasses with ages ranging from 590 to 6135 days and ossification scores ranging from 110 to 590. The data were studied across three different maturity ranges; the complete range of maturities, a lesser range and a more mature range. The lesser maturity group consisted of carcasses having either an ossification score of 200 or less or an age of 987 days or less with the remainder in the greater maturity group. The three different maturity ranges were analysed separately with a linear mixed effects model. Across all the data, and for the greater maturity group, animal age had a greater magnitude of effect on eating quality than ossification score. This is likely due to a loss of sensitivity in mature carcasses where ossification approached and even reached the maximum value. In contrast, age had no relationship with eating quality for the lesser maturity group, leaving ossification score as the more appropriate measure. Therefore ossification score is more appropriate for most commercial beef carcasses, however it is inadequate for carcasses with greater maturity such as cull cows. Both measures may therefore be required in models to predict eating quality over populations with a wide range in maturity.
DOI: 10.1017/S1751731115002700
PubMed: 26687476
Affiliations:
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Bonny</name><affiliation wicri:level="1"><nlm:affiliation>1School of Veterinary and Life Sciences,Murdoch University,Murdoch,WA 6150,Australia.</nlm:affiliation><country xml:lang="fr">Australie</country><wicri:regionArea>1School of Veterinary and Life Sciences,Murdoch University,Murdoch,WA 6150</wicri:regionArea><wicri:noRegion>WA 6150</wicri:noRegion></affiliation></author><author><name sortKey="Pethick, D W" sort="Pethick, D W" uniqKey="Pethick D" first="D W" last="Pethick">D W Pethick</name><affiliation wicri:level="1"><nlm:affiliation>1School of Veterinary and Life Sciences,Murdoch University,Murdoch,WA 6150,Australia.</nlm:affiliation><country xml:lang="fr">Australie</country><wicri:regionArea>1School of Veterinary and Life Sciences,Murdoch University,Murdoch,WA 6150</wicri:regionArea><wicri:noRegion>WA 6150</wicri:noRegion></affiliation></author><author><name sortKey="Legrand, I" sort="Legrand, I" uniqKey="Legrand I" first="I" last="Legrand">I. Legrand</name><affiliation wicri:level="1"><nlm:affiliation>2Institut de l'Elevage,Service Qualite' des Viandes,MRAL,87060 Limoges Cedex 2,France.</nlm:affiliation><country xml:lang="fr">France</country><wicri:regionArea>2Institut de l'Elevage,Service Qualite' des Viandes,MRAL,87060 Limoges Cedex 2</wicri:regionArea><wicri:noRegion>87060 Limoges Cedex 2</wicri:noRegion><wicri:noRegion>87060 Limoges Cedex 2</wicri:noRegion></affiliation></author><author><name sortKey="Wierzbicki, J" sort="Wierzbicki, J" uniqKey="Wierzbicki J" first="J" last="Wierzbicki">J. Wierzbicki</name><affiliation wicri:level="1"><nlm:affiliation>3Polish Beef Association Ul. Kruczkowskiego 3,00-380 Warszawa,Poland.</nlm:affiliation><country xml:lang="fr">Pologne</country><wicri:regionArea>3Polish Beef Association Ul. Kruczkowskiego 3,00-380 Warszawa</wicri:regionArea><wicri:noRegion>00-380 Warszawa</wicri:noRegion></affiliation></author><author><name sortKey="Allen, P" sort="Allen, P" uniqKey="Allen P" first="P" last="Allen">P. Allen</name><affiliation wicri:level="1"><nlm:affiliation>4Teagasac Food Research Centre,Ashtown,Dublin 15,Ireland.</nlm:affiliation><country xml:lang="fr">Irlande (pays)</country><wicri:regionArea>4Teagasac Food Research Centre,Ashtown,Dublin 15</wicri:regionArea><wicri:noRegion>Dublin 15</wicri:noRegion></affiliation></author><author><name sortKey="Farmer, L J" sort="Farmer, L J" uniqKey="Farmer L" first="L J" last="Farmer">L J Farmer</name><affiliation wicri:level="1"><nlm:affiliation>5Agri-Food and Biosciences Institute,Newforge Lane,Belfast BT9 5PX,UK.</nlm:affiliation><country xml:lang="fr">Royaume-Uni</country><wicri:regionArea>5Agri-Food and Biosciences Institute,Newforge Lane,Belfast BT9 5PX</wicri:regionArea><wicri:noRegion>Belfast BT9 5PX</wicri:noRegion></affiliation></author><author><name sortKey="Polkinghorne, R J" sort="Polkinghorne, R J" uniqKey="Polkinghorne R" first="R J" last="Polkinghorne">R J Polkinghorne</name><affiliation wicri:level="1"><nlm:affiliation>6431 Timor Road,Murrurundi,NSW 2338,Australia.</nlm:affiliation><country xml:lang="fr">Australie</country><wicri:regionArea>6431 Timor Road,Murrurundi,NSW 2338</wicri:regionArea><wicri:noRegion>NSW 2338</wicri:noRegion></affiliation></author><author><name sortKey="Hocquette, J F" sort="Hocquette, J F" uniqKey="Hocquette J" first="J-F" last="Hocquette">J-F Hocquette</name><affiliation wicri:level="1"><nlm:affiliation>7INRA,UMR1213,Recherches sur les Herbivores,F-63122 Saint Genès Champanelle,France.</nlm:affiliation><country xml:lang="fr">France</country><wicri:regionArea>7INRA,UMR1213,Recherches sur les Herbivores,F-63122 Saint Genès Champanelle</wicri:regionArea><wicri:noRegion>63122 Saint Genès Champanelle</wicri:noRegion><wicri:noRegion>63122 Saint Genès Champanelle</wicri:noRegion></affiliation></author><author><name sortKey="Gardner, G E" sort="Gardner, G E" uniqKey="Gardner G" first="G E" last="Gardner">G E Gardner</name><affiliation wicri:level="1"><nlm:affiliation>1School of Veterinary and Life Sciences,Murdoch University,Murdoch,WA 6150,Australia.</nlm:affiliation><country xml:lang="fr">Australie</country><wicri:regionArea>1School of Veterinary and Life Sciences,Murdoch University,Murdoch,WA 6150</wicri:regionArea><wicri:noRegion>WA 6150</wicri:noRegion></affiliation></author></analytic><series><title level="j">Animal : an international journal of animal bioscience</title><idno type="eISSN">1751-732X</idno><imprint><date when="2016" type="published">2016</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Aging (physiology)</term><term>Animals</term><term>Body Composition (physiology)</term><term>Cattle (physiology)</term><term>Collagen</term><term>Female</term><term>Meat (standards)</term><term>Muscles</term><term>Taste</term></keywords><keywords scheme="KwdFr" xml:lang="fr"><term>Animaux</term><term>Bovins (physiologie)</term><term>Collagène</term><term>Composition corporelle (physiologie)</term><term>Femelle</term><term>Goût</term><term>Muscles</term><term>Viande (normes)</term><term>Vieillissement (physiologie)</term></keywords><keywords scheme="MESH" type="chemical" xml:lang="en"><term>Collagen</term></keywords><keywords scheme="MESH" qualifier="normes" xml:lang="fr"><term>Viande</term></keywords><keywords scheme="MESH" qualifier="physiologie" xml:lang="fr"><term>Bovins</term><term>Composition corporelle</term><term>Vieillissement</term></keywords><keywords scheme="MESH" qualifier="physiology" xml:lang="en"><term>Aging</term><term>Body Composition</term><term>Cattle</term></keywords><keywords scheme="MESH" qualifier="standards" xml:lang="en"><term>Meat</term></keywords><keywords scheme="MESH" xml:lang="en"><term>Animals</term><term>Female</term><term>Muscles</term><term>Taste</term></keywords><keywords scheme="MESH" xml:lang="fr"><term>Animaux</term><term>Collagène</term><term>Femelle</term><term>Goût</term><term>Muscles</term></keywords></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">Ossification score and animal age are both used as proxies for maturity-related collagen crosslinking and consequently decreases in beef tenderness. Ossification score is strongly influenced by the hormonal status of the animal and may therefore better reflect physiological maturity and consequently eating quality. As part of a broader cross-European study, local consumers scored 18 different muscle types cooked in three ways from 482 carcasses with ages ranging from 590 to 6135 days and ossification scores ranging from 110 to 590. The data were studied across three different maturity ranges; the complete range of maturities, a lesser range and a more mature range. The lesser maturity group consisted of carcasses having either an ossification score of 200 or less or an age of 987 days or less with the remainder in the greater maturity group. The three different maturity ranges were analysed separately with a linear mixed effects model. Across all the data, and for the greater maturity group, animal age had a greater magnitude of effect on eating quality than ossification score. This is likely due to a loss of sensitivity in mature carcasses where ossification approached and even reached the maximum value. In contrast, age had no relationship with eating quality for the lesser maturity group, leaving ossification score as the more appropriate measure. Therefore ossification score is more appropriate for most commercial beef carcasses, however it is inadequate for carcasses with greater maturity such as cull cows. Both measures may therefore be required in models to predict eating quality over populations with a wide range in maturity.</div></front></TEI><affiliations><list><country><li>Australie</li><li>France</li><li>Irlande (pays)</li><li>Pologne</li><li>Royaume-Uni</li></country></list><tree><country name="Australie"><noRegion><name sortKey="Bonny, S P F" sort="Bonny, S P F" uniqKey="Bonny S" first="S P F" last="Bonny">S P F. Bonny</name></noRegion><name sortKey="Gardner, G E" sort="Gardner, G E" uniqKey="Gardner G" first="G E" last="Gardner">G E Gardner</name><name sortKey="Pethick, D W" sort="Pethick, D W" uniqKey="Pethick D" first="D W" last="Pethick">D W Pethick</name><name sortKey="Polkinghorne, R J" sort="Polkinghorne, R J" uniqKey="Polkinghorne R" first="R J" last="Polkinghorne">R J Polkinghorne</name></country><country name="France"><noRegion><name sortKey="Legrand, I" sort="Legrand, I" uniqKey="Legrand I" first="I" last="Legrand">I. Legrand</name></noRegion><name sortKey="Hocquette, J F" sort="Hocquette, J F" uniqKey="Hocquette J" first="J-F" last="Hocquette">J-F Hocquette</name></country><country name="Pologne"><noRegion><name sortKey="Wierzbicki, J" sort="Wierzbicki, J" uniqKey="Wierzbicki J" first="J" last="Wierzbicki">J. Wierzbicki</name></noRegion></country><country name="Irlande (pays)"><noRegion><name sortKey="Allen, P" sort="Allen, P" uniqKey="Allen P" first="P" last="Allen">P. Allen</name></noRegion></country><country name="Royaume-Uni"><noRegion><name sortKey="Farmer, L J" sort="Farmer, L J" uniqKey="Farmer L" first="L J" last="Farmer">L J Farmer</name></noRegion></country></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
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