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Titolo:
Effects of grass feeding systems on ruminant meat colour and flavour. A review
Autore:
Priolo, A; Micol, D; Agabriel, J;
Indirizzi:
INRA Clermont Ferrand Theix, Unite Rech Herbivores, F-63122 St Genes Champanelle, France INRA Clermont Ferrand Theix St Genes Champanelle France F-63122 , France
Titolo Testata:
ANIMAL RESEARCH
fascicolo: 3, volume: 50, anno: 2001,
pagine: 185 - 200
SICI:
1297-9651(200105/06)50:3<185:EOGFSO>2.0.ZU;2-2
Fonte:
ISI
Lingua:
ENG
Soggetto:
FATTY-ACID COMPOSITION; IRRIGATED PERENNIAL PASTURE; LUCERNE MEDICAGO-SATIVA; BEEF QUALITY; ULTIMATE PH; CARCASS CHARACTERISTICS; LONGISSIMUS-DORSI; FINISHING DIET; SHEEPMEAT ODOR; ADIPOSE-TISSUE;
Keywords:
grass feeding; meat colour; meat flavour; ruminants;
Tipo documento:
Review
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
76
Recensione:
Indirizzi per estratti:
Indirizzo: Priolo, A INRA Clermont Ferrand Theix, Unite Rech Herbivores, F-63122 St Genes Champanelle, France INRA Clermont Ferrand Theix St Genes ChampanelleFrance F-63122
Citazione:
A. Priolo et al., "Effects of grass feeding systems on ruminant meat colour and flavour. A review", ANIM RES, 50(3), 2001, pp. 185-200

Abstract

Grass feeding has been reported to affect several meat quality characteristics, in particular colour and flavour. In this paper we have reviewed somedifferences in meat colour and flavour between ruminants fed concentrates and animals allowed to graze pasture. The possible factors influencing the differences have been also examined. We have examined a total of 35 experiments which report the effect of pasture vs concentrate finishing systems onbeef meat colour. Meat from cattle raised on pasture is reported to be darker than meat from animals raised on concentrates if measured by objective (P < 0.001) as well as subjective (P < 0.05) methods. Several factors, not a specific one are responsible for this difference, variations in ultimate-pH and in intramuscular fat content between animals finished at pasture andthose finished on concentrates, seem to play a major role. Diet also affects meat flavour in both sheep and cattle but the components involved seem to be different. In sheep pastoral flavour is mostly determined by the branched-chain fatty acids and 3-methylindole (skatole). An important role seemsto be played also by some products of oxidation of linolenic acid and its derivates. In cattle the role of skatole seems to be less important than sheep because of the lack of the branched-chain fatty acids. The pastoral flavour seems to be mostly determined by products of oxidation of linolenic acid and its derivates which derives substantially from grass.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 09/07/20 alle ore 18:07:16