Influence of breed and ageing time on the sensory meat quality and consumer acceptability in intensively reared beef

The meat market is very concerned about the influence of ageing on beef quality. However, not many studies have analysed the possible influence of the intrinsic factors (individual, age, sex, body condition, breed, etc.), on the development of the ageing process. The purpose of this study was to assess the influence of breed on the sensory characteristics of the meat throughout the ageing time, using a trained sensory panel and a consumer test. Forty entire males of four breeds, which represented different biotypes (dairy: 10 Spanish Holstein; dual purpose: 10 Brown Swiss; meat type: 10 Limousin; high muscularity: 10 Blonde d'Aquitaine) were analysed. Animals were weaned at seven months on average (except Holstein calves, which were weaned earlier), and fed intensively. Each breed was slaughtered at its usual commercial live weight, according to the market requirements. The m. Longissimus thoracis et lumborum (between T6 and L6) was cut, vacuum packaged and aged for 1, 3, 7, 14, 21 and 35 days. Cooked samples were evaluated by 8 panellists and 200 consumers. Breed had a significant influence on tenderness (p<0.001) and on the quantity of residue after chewing for panellists (p<0.01), but there was a significant interaction between breed and ageing time for tenderness. Long ageing times (more than seven days) tend to reduce differences among breeds in textural characteristics. Ageing had a very important effect on tenderness (p<0.01) and also on some odour and flavour characteristics evaluated by the panel. Taking into account the results obtained in the consumer test, the consumption of the Limousin meat may be recommended at shorter ageing times, meanwhile Blonde d'Aquitaine, Holstein and Old Brown Swiss meats would need a longer ageing period to obtain an optimum acceptance by the consumer.