Les relations entre la tendreté et la composition en acides gras des viandes bovines sont elles stables selon le sexe et la race ?

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Ellies, Marie-Pierre | Durand, Denys | Gruffat, Dominique | Listrat, Anne | Micol, Didier | Ortigues Marty, Isabelle | Hocquette, Jean-François | Chavent, Marie | Saracco, J. | Picard, Brigitte

Edité par CCSD ; ADIV -

Regarding beef meat, consumers have specific expectations especially concerning meat quality traits (tenderness and tasteespecially) but also nutritional value of meat (fatty acid composition in particular). Thus, the aim of the present work was todetermine to what extent the choice of animal breed and type will meet the consumer’s expectations.The study concerned 75 young bulls from three different breeds (Blond d’Aquitaine, Limousin, Angus) and 13 Charolaisheifers.Overall, the oxidative metabolism appears associated with higher tenderness but lower nutritional value of meat (lesspolyunsaturated fatty acids, more saturated ones). However, for a given breed / a given type of animal, it is difficult toassociate clearly a kind of fatty acid composition and a level of tenderness, letting us suppose that a trade-off has to beestablished, in order to satisfy the various consumers’ expectations.

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