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Related Experiment Videos

Manipulating meat quality and composition.

J D Wood1, M Enser, A V Fisher

  • 1Division of Food Animal Science, School of Veterinary Science, University of Bristol, Langford, UK. jeff.wood@bris.ac.uk

The Proceedings of the Nutrition Society
|August 31, 1999
PubMed
Summary

Nutrition significantly impacts meat quality, influencing tenderness and flavor through fat content. Dietary changes can alter fatty acid profiles, affecting both nutritional value and sensory attributes like aroma and taste.

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Area of Science:

  • Meat Science
  • Animal Nutrition
  • Food Chemistry

Background:

  • Meat quality is crucial for consumer acceptance, with tenderness and flavor being key attributes.
  • Intramuscular fat (marbling) levels, influenced by nutrition, are often linked to meat tenderness, though relationships can vary by species and breed.
  • Nutritional strategies can modify muscle fatty acid composition, impacting both health benefits (e.g., PUFA:SFA ratio) and sensory characteristics.

Purpose of the Study:

  • To investigate how nutritional interventions affect meat quality, focusing on tenderness and flavor.
  • To explore the role of dietary fat manipulation in altering muscle fatty acid profiles.
  • To assess the impact of specific fatty acids, particularly polyunsaturated fatty acids (PUFAs), on meat sensory attributes.

Main Methods:

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  • Analysis of meat quality parameters, including tenderness and flavor profiles.
  • Dietary manipulation of animal feed, incorporating ingredients like whole linseed or protected oil supplements.
  • Measurement of muscle lipid content and fatty acid composition (e.g., alpha-linolenic acid, long-chain n-3 PUFAs).

Main Results:

  • Dietary adjustments, such as feeding whole linseed, can increase polyunsaturated fatty acid (PUFA) levels in meat.
  • While increased PUFAs may enhance oxidative breakdown, studies show no consistent negative impact on meat odor or flavor in cattle and sheep.
  • Grass feeding in ruminants increases flavor intensity compared to grain feeding, potentially due to altered fatty acid profiles.

Conclusions:

  • Nutritional strategies offer a viable method to modulate meat fatty acid composition for improved health and potentially enhanced sensory qualities.
  • Careful management of dietary fat, particularly PUFAs, is essential to balance nutritional benefits with potential impacts on meat flavor and stability.
  • Further research is needed to fully understand the complex interactions between diet, fatty acid profiles, and the resulting meat quality attributes across different animal species.