Multivariate relationships among pH, subcutaneous fat thickness, and color in bovine meat using canonical correlation analysis / Relación multivariada entre pH, espesor de grasa subcutánea y color en carne bovina usando el análisis de correlación canónica / Relação multivariada entre pH, espessura de gordura subcutânea e cor em carne bovina usando a análise de correlação canônica

Abstract Background: pH, subcutaneous fat thickness (SFT), and color are fundamental variables to define the organoleptic characteristics of meat. However, multivariate relationships of those traits remain unexplored in bovine meat. Objective: To investigate the multivariate relationships among pH, subcutaneous fat thickness, and color parameters in bovine meat using canonical correlation analysis. Methods: A dataset containing 173 individual records of pH, SFT, and color parameters (a*: intensity of red color, b*: intensity of yellow color, and L*: lightness) from five Brazilian beef cut types (Breed: Nellore; cuts: acém, contrafilé, fraldinha, patinho and picanha) was constructed. Multivariate relationships between color variables (a*, b*, and L*) and chemical variables (pH and SFT) were explored using the CANCORR procedure of SAS. Results: Two canonical correlations between U (a*, b*, and L*; color variables) and V (pH and SFT; chemical variables) variates were significant (p<0.01). First and second canonical correlations were 0.463 and 0.282, respectively. Canonical weights for variates were for U1: a* = 0.707, b* = 0.406, and L* = -0.039; U2: a* = 0.364, b* = -0.898, and L* = 1.234; V1: pH = -0.376 and SFT = 0.935; V2: pH = 0.927 and STF = 0.356. Conclusion: Subcutaneous fat thickness significantly affected intensity of red and yellow colors, whereas pH significantly affected lightness. The results of this study may be useful for a better understanding of the role of muscle metabolism and its implications on the organoleptic characteristics of bovine meat.

Resumen Antecedentes: El pH, espesor de la grasa subcutánea (SFT) y color, son variables importantes que definen las características organolépticas de la carne de rumiantes. Sin embargo, su relación multivariada en carne bovina permanece inexplorada hasta ahora. Objetivo: Investigar la relación multivariada entre el pH, SFT y parámetros de color en carne bovina mediante el análisis de correlación canónica. Métodos: Se construyó una base de datos con 173 registros individuales de pH, SFT y parámetros de color (a*: intensidad de color rojo, b*: intensidad de color amarillo y L*: luminosidad) de cinco tipos de cortes de carne bovina brasileña (Raza: Nellore; cortes: acém, contrafilé, fraldinha, patinho y picanha). La relación multivariada entre las variables de color (a*, b* y L*) y las variables químicas (pH y SFT) se exploró usando el procedimiento CANCORR de SAS. Resultados: Dos correlaciones canónicas entre las variables U (compuesta por a*, b* y L*; variables de color) y V (compuesta por pH y SFT; variables químicas) fueron significativas (p<0,01). La primera y la segunda correlación canónica fueron 0,463 y 0,282, respectivamente. Los pesos canónicos para las variables canónicas fueron para U1: a* = 0,707, b* = 0,406 y L* = -0,039; U2: a* = 0,364, b* = -0,898 y L* = 1,234; V1: pH = -0,376 y SFT = 0,935; V2: pH = 0,927 y SFT = 0,356. Conclusión: El espesor de grasa subcutánea afectó significativamente la intensidad de los colores rojo y amarillo, mientras que el pH afectó significativamente la luminosidad. Los resultados de este estudio pueden ser útiles para comprender el papel del metabolismo muscular y sus implicaciones en las características organolépticas de la carne bovina.

Resumo Antecedentes: O pH, a espessura da gordura subcutânea (SFT) e a cor, são variáveis importantes que definem as características organolépticas da carne de ruminantes. No entanto, sua relação multivariada em carne bovina até o momento permanece inexplorada. Objetivo: Investigar a relação multivariada entre o pH, SFT e os parâmetros de cor em carne bovina, utilizando a análise de correlação canônica. Métodos: Foi construído um banco de dados contendo 173 registros individuais de pH, SFT e parâmetros de cor (a*: intensidade de cor vermelha, b*: intensidade de cor amarela y L*: luminosidade) de cinco tipos de cortes de carne bovina brasileira (Raça: Nellore; cortes: acém, contrafilé, fraldinha, patinho e picanha). A relação multivariada entre variáveis de cor (a *, b * e L*) e variáveis químicas (pH e SFT) foi explorada usando o procedimento CANCORR do SAS. Resultados: Duas correlações canônicas entre as variáveis U (composta de a *, b * e L *, variáveis de cor) e V (composta de pH e SFT, variáveis químicas) foram significativas (p<0,01). A primeira e segunda correlação canônica foram 0,463 e 0,282, respectivamente. Os pesos canônicos para as variáveis canônicas foram para U1: a* = 0,707, b* = 0,406 e L* = -0,039; U2: a* = 0,364, b* = -0,898 e L* = 1,234; V1: pH = -0,376 e SFT = 0,935; V2: pH = 0,927 e SFT = 0,356. Conclusão: A espessura de gordura subcutânea afetou significativamente a intensidade das cores vermelha e amarela, enquanto o pH afetou significativamente a luminosidade, em carne bovina. Os resultados deste estudo podem ser úteis para entender melhor o papel do metabolismo muscular e suas implicações nas características organolépticas da carne bovina.

Beef Usage and Dietitians' Perceptions of Beef Quality in Institutional Foodservice

The purpose of this study was to compare the usage of beef and foodservice managers' perceptions of beef quality by foodservice type. A survey was conducted on 546 dietitians, and 499 acceptable responses were used for data analysis. By weight, pork was the most used meat in foodservice institutions, followed by poultry and beef. More than half of the foodservices selected meat suppliers by competitive bidding. Approximately 85.8% of the respondents used Hanwoo beef, followed by Australian beef and Youku beef. Beef type differed significantly by foodservice type (P<0.001): most of the schools and social welfare facilities used Hanwoo beef, whereas most hospitals and business/industry operations used Australian beef. When purchasing beef, safety of beef was rated the most important, while eco-friendliness was rated the least important. Most of the dietitians understood that marbling is one of the determinants of the beef quality, but were not aware of other components. Dietitians that selected Hanwoo and Youku beef were more satisfied with quality, taste, nutrition, freshness, country of origin, package, customer, preference, and availability for various menus than those who used imported beef. Dietitians who used Hanwoo beef were the most satisfied with country of origin, whereas the others were the most satisfied with safety. Since the dietitians are in charge of planning menus and selecting meat suppliers at foodservice institutions, they should make knowledgeable decisions by understanding meat supply systems and quality of beef.

A survey of traumatic reticular diseases in Korea and the effects on beef quality grade / 대한수의학회지

This study surveyed the prevalence of traumatic reticular diseases (TRD) of slaughter cattle in Korea, the typology of the causative foreign bodies and the effects on beef quality and carcass weight. The overall prevalence of TRD in 3,121 slaughter cattle was 5.5%. However, the prevalence was significantly higher in Korea indigenous cattle Hanwoo (5.8%, p < 0.05) and female cattle (20.75%, p < 0.001). The prevalence significantly increased in aged cattle (p < 0.001). Major lesions related to foreign bodies were reticulitis (96%) and peritonitis (86%). Most causative foreign bodies were made of iron including nails, wires, steel rods, screw nails, and syringe needles. Cattle affected with TRD produced significantly lower grade quality of beef compared to normal cattle (p < 0.0001), but TRD did not affect carcass weight. The data will be useful in the management of TRD, with the aim of increasing beef productivity in Korea.

Tipifi cación de tres marcadores genéticos de caracteresde importancia comercial en ganado Charolais: implicaciones en la ganadería para carne en México / Tipificação de três marcadores genéticos de importância comercial em gado Charolês: implicações no gado de corte no México / Three commercial-trait-related genetic markers typification in Charolais cattle: implications for mexican beef cattle production

Fueron obtenidas muestras de toros Charolais de registro (N=130) candidatos a sementales para hatospie de cría manejados en un centro de pruebas de comportamiento productivo, con la finalidad de estimarlas frecuencias genotípicas y alélicas de tres marcadores simples de un solo nucleótido que han sidoasociados con características de calidad de la carne en ganado bovino. Se analizaron dos polimorfismosen el gen Calpaína, CAPN316 y CAPN4751, y la mutación Q204X, privada de la raza Charolais, en el genMiostatina. Se encontró alta frecuencia del alelo normal en CAPN316 (f=0.85) y frecuencia similares delos alelos normal y mutado para el marcador CAPN4751 (f= 0.58 y 0.48, respectivamente). Se analizó lafrecuencia de la mutación Q204X del gen Miostatina, encontrándose baja frecuencia (f= 0.03) atribuiblea la selección negativa para la característica de doble musculatura en los últimos 30 años. Se discutenlas implicaciones del estudio y validación del efecto de estos marcadores en el sistema de productor decarne bovina. La implementación del uso de estos marcadores podría ayudar a incentivar el desarrollo delsistema, el fomento de nichos de mercado para la calidad de la carne y sobre aumentar la rentabilidad delos sistemas de producción de carne actuales.

Samples from registered Charolais sire candidate bulls for breeding herds and managed in aperformance test station (N=130) were analyzed in order to estimate genotypic and allelic frequencies ofthree single nucleotide polymorphisms associated to beef quality traits. Two Calpain gene SNP markers,CAPN316 and CAPN4751, and the Charolais private mutation Q204X associated to double-musclingphenotype, were assessed. High frequency of normal allele was observed in CAPN316 (f=0.85) and similarfrequencies for normal and favorable alleles in CAPN4751 (f=0.58 and 0.42, respectively). For Q204X,a low prevalence for the double muscling promoter allele was observed (f=0.03) attributable to negativeselection criterion over this trait in the last 30 years. Implication and validation effects of the marker effectson the beef production system are discussed. Implementation of marker assisted management could helpsystem development, support creation of quality meat niches and facilitate the increasing profitability forcurrent beef production industry.

Foram obtidas amostras de machos da raça Charolês registrado (N=130) candidatos a seremreprodutores para fazendas de cria, manejados em una central de teste de desempenho, com a finalidadede estimar as freqüências genotípicas e gênicas de três marcadores de um só nucleótido, associados comcaracterísticas de qualidade da carne bovina. Foram analisados os polimorfismos do gen da Calpaína,CAPN316 e CAPN4751, e a mutação Q204X, privada da raza charolês, no gen da Miostatina. Foramencontradas freqüências altas do alelo normal na CAPN316 (f= 0.85) e freqüências similares dos alelosnormal e mutado para o marcador CAPN4751 (f=0.58 e 0.48, respectivamente). Foi encontrada baixafreqüência da mutação Q204X do gen Miostatina (f=0.03) devido à seleção negativa para a característicade dupla musculatura nos últimos 30 anos. O uso destes marcadores poderia ajudar a incentivar odesenvolvimento e fomento de mercados específicos para qualidade de carne e aumentar a rentabilidadedos sistemas de produção de carne atuais.