Current research in meat color

Creating a System for Meeting the Fiber Requirements of Dairy Cows

Meat fatty acid composition is influenced by genetic factors, although to a lower extent than dietary factors. The species is the major source of variation in fatty acid composition with ruminant meats being more saturated as a result of biohydrogenation in the rumen compared to the meat of monogastric animals. The level of fatness also has an effect on the meat fatty acid composition. The contents of saturated (SFA) and monounsaturated (MUFA) fatty acids increase faster with increasing fatness than does the content of PUFA, resulting in a decrease in the relative proportion of PUFA and consequently in the polyunsaturated/saturated fatty acids (P/S) ratio. The dilution of phospholipids with triacylglycerols and the distinct differences in fatty acid composition of these fractions explain the decrease in the P/S ratio with increasing fatness. An exponential model was fitted to the literature data for beef and showed a sharply increasing P/S ratio at low levels of intramuscular fat. Lowering the fat level of beef is thus more efficient in increasing the P/S ratio than dietary interventions. For pork, the intramuscular fat level also affects the P/S ratio, but nutrition will have a larger impact. The fat level also influences the n-6/n-3 PUFA ratio, due to the difference of this ratio in polar and neutral lipids. However, these effects are much smaller than the effects that can be achieved by dietary means. Differences in fatty acid composition between breeds and genotypes can be largely explained by differences in fatness. However, after correction for fat level, breed or genotype differences in the MUFA/SFA ratio and in the longer chain C20 and C22 PUFA metabolism have been reported, reflecting the possible genetic differences in fatty acid metabolism. Breed differences in meat conjugated linoleic acid (CLA) content have not yet been reported, but the c9t11CLA content in meat is positively related to the total fat content. Heritabilities and genetic correlations for the proportion of certain fatty acids have been estimated in a few studies, and correspond to the observations at the phenotypic level in relation to the intramuscular fat level. Although there is potential for genetic change, incorporating fatty acid composition as a goal in classical breeding programs does not seem worthwhile at the present. Enzyme activities have been measured in a few studies, but are not able to explain between-animal variation in fatty acid composition. Biochemical and molecular genetic studies should be encouraged to unravel the mechanisms responsible for differences in the metabolism and incorporation of specific fatty acids in meat. fatty acids / meat / genetics / P/S ratio

https://hal.archives-ouvertes.fr/hal-00890005/document

Meat fatty acid composition as affected by fatness and genetic factors: a review

Consumer preference, behavior and perception about meat and meat products: an overview.

https://biblio.ugent.be/publication/287402/file/1125991.pdf

Effect of dietary fatty acids on incorporation of long chain polyunsaturated fatty acids and conjugated linoleic acid in lamb, beef and pork meat: a review

http://smas.chemeng.ntua.gr/miram/files/publ_127_10_2_2005.pdf

Ch. V. Boucqué

Papers

Consumer perception, facts and possibilities to improve acceptability of health and sensory characteristics of pork.

Incorporation of dietary polyunsaturated fatty acids in pork tissues and its implications for the quality of the end products

Comparison of different methods for measuring water holding capacity and juiciness of pork versus on-line screening methods.

Effect of incorporation of dietary polyunsaturated fatty acids in pork backfat on the quality of salami.

Relationship between fat depots in carcasses of beef bulls and effect on meat colour and tenderness.