Sensory quality and nutritional composition of the Longissimus dorsi muscle of creole, Zebu cattle and their crossbreed in Colombia
Abstract
Instrumental quality of the loin muscle of creole cattle and crossbreed in the Colombian Orinoquia presented better quality characteristics compared to Zebu cattle; however, differences in consumer evaluation and nutritional composition are not known. The objective of this study was to evaluate the sensory quality and nutritional composition of the loin muscle of creole, Zebu, and their crossbreed under conditions of the Colombian Orinoquia in order to promote the consumption of creole cattle beef. Longissimus dorsi muscle steaks (n: 72) of Sanmartinero (SM) bulls and Zebu (Z), Sanmartinero × Zebu (SM×C) and Blanco Orejinegro × Zebu (BON×C) steers. There was found an interaction between racial group and display days with lower score in SM and BON×C compared to Z and SM×C for worst point color (p < 0.0001) on days 3 and 5, total color (p < 0.0001) on days 1, 3 and 5 and discoloration (p < 0.0001) on day 5. Beef steaks of BON×C steers had lower myofibrillar tenderness (p = 0.029), compared to other animal groups, and juiciness of beef steaks was greater in SM compared to SM×C and BON×C (p < 0.0001). Steaks of Z steers had lower concentration of total cholesterol (p = 0.0015), potassium (p = 0.0257) and zinc (p = 0.0079) compared to BON×C and SM×C; phosphorus was lower (p = 0.0335) and magnesium tended to be lower (P = 0.0943) in Z compared to SM×C but not with BON×C. In conclusion, differences in sensory quality and nutritional composition were found between steaks of loin muscle of SM, Z, SM×C and BON×C that are promising for implementing marketing and commercialization strategies that increase consumption of creole beef in Colombia.
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References
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