Keywords
longissimus
amino acids
tenderness
How to Cite
Abstract
Cull cows are a by-product of cow-calf operations. Due to their low body condition and meat palatability, they have lower price and are often used in canning manufacture. It has been seen that tannins could be a nutritional strategy alternative to some rumen modulators, which could improve the amino acid profile of meat. In addition, meat aging would improve its organoleptic characteristics, increasing their market value. The aim of this study was to evaluate the effect of adding condensed tannins to the pasture-finished cull cows on the amino acid profile, sensory quality and oxidative stability of aged meat. The results obtained show that the addition of tannins could be used in this category, improving tenderness, without compromising other meat quality characteristics and essential amino acids content.
References
AMSA, American Meat Science Association (1995). Research guidelines Guidelines for cookeryCookery, sensory Sensory evaluation Evaluation and instrumental Instrumental tenderness Tenderness measurements Measurements of fresh Fresh meatMeat. Illinois: Published by American Meat Science Association in cooperation withen colaboración con National Livestock and Meat Board.Illinois. 48p.
ANKOM (métodos 5 y 6); Ankom Technology Corp., Macedon, NYNueva York, USAEstados Unidos. https://www.ankom.com/analytical-methods-support/fiber-analyzer-a200.
AOAC, Association of Official Analytical Chemists (1995). Official methods Methods of analysis Analysis of the Association of Official Analytical Chemists International (16th 16.a ed.). Washington, DC: AOAC.
AOAC, Association of Official Analytical Chemists (2005). Official methods Methods of analysis Analysis of the Association of Official Analytical Chemists International (18.ath ed.). Gaithersburg. : AOAC International.
BARRAGÁN GONZÁLEZ, H., .; Hernández Mendo, O., .; Hernández Sánchez, D., .; Saturnino Mora, J., .; Aranda Osorio, G., & y Ponce Alquicira, E. (2014). Estabilidad oxidativa de la carne de bovino en respuesta a suplementación con taninos en la dieta .(pp. 241-244). XLI Reunión de la Asociación Mexicana para la Producción Animal y Seguridad
Alimentaria AC (AMPA) y VII Reunión Nacional de Sistemas Agro y Silvopastoriles. México.
BASCOM, S. S., & y Young, A. J. (1998). A summary of the reasons why farmers cull cows. Journal of dairy Dairy scienceScience, 81(8), 2299-2305. https://doi.org/10.3168/jds.S0022-0302(98)75810-2
BIOLATTO, A., .; Molto, G., .; Araujo, S., .; Vittone, S., .; Otero, G., .; Monje, A., ... & y Bonato, P. (2010, August). Nutritional quality of cull cows with very early weaned calves in Argentina. In En Proceedings 56th International Congress of Meat Science and Technology (p. 117). KoreaCorea.
BOLEMAN, S. J., .; Boleman, S. L., .; Miller, R. K., .; Taylor, J. F., .; Cross, H. R., .; Wheeler, T. L., ... & y Savell, J. W. (1997). Consumer evaluation of beef of known categories of tenderness. Journal of animal Animal scienceScience, 75(6), 1521-1524. https://doi.org/10.2527/1997.7561521x
BUCCIONI, A., .; Minieri, S., .; Rapaccini, S., .; Antongiovanni, M., & y Mele, M. (2011). Effect of chestnut and quebracho tannins on fatty acid profile in rumen liquid-and solid-associated bacteria: an in vitro study. Animal, 5(10), 1521-1530. https://doi.org/10.1017/S1751731111000759
Carreño, D., .; Hervás, G., .; Toral, P. G., .; Belenguer, A., & y Frutos, P. (2015). Ability of different types and doses of tannin extracts to modulate in vitro ruminal biohydrogenation in sheep. Animal Feed Science and Technology, 202, 42-51. https://doi.org/10.1016/j.anifeedsci.2015.02.003
CIE - Commission Internationale de l’Eclairage (1976). Recommendations on uniform colour spaces, colour difference equations, psychometric colour terms. Supplement No.n.° 2 to CIE publication No.n.° 15 (E-1.3.1) 1978, 1971/(TC-1-3). París: Bureau Central de la CIE, Paris, France.
COETZEE, G. J. M., & y Hoffman, L. C. (2001). Effect of dietary vitamin E on the performance of broilers and quality of broiler meat during refrigerated and frozen storage. South African Journal of Animal Science, 31(3), 158-173. https://doi.org/10.4314/sajas.v31i3.3799
CRANWELL, C. D., .; Unruh, J. A., .; Brethour, J. R., & y Simms, D. D. (1996). Influence of steroid implants and concentrate feeding on carcass and longissimus muscle sensory and collagen characteristics of cull beef cows. Journal of Animal Science, 74(8), 1777-1783. https://doi.org/10.2527/1996.7481777x
DE LLA ROZA-Delgado, B., .; Fernández, A. M., & y Gutiérrez, A. A. (2002). Determinación de materia seca en pastos y forrajes a partir de la temperatura de secado para análisis. Pastos: Revista de la Sociedad Española para el Estudio de los Pastos, 32(1), 91-104, ISSN 0210-1270.
DE SMET, S., & y Vossen, E. (2016). Meat: The balance between nutrition and health. A review. Meat Science, 120, 145-156. https://doi.org/10.1016/j.meatsci.2016.04.008
DEPREZ, S., .; Mila, I., .; Huneau, J. F., .; Tome, D., & y Scalbert, A. (2001). Transport of proanthocyanidin dimer, trimer, and polymer across monolayers of human intestinal epithelial Caco-2 cells. Antioxidants and redox Redox signalingSignaling, 3(6), 957-967. https://doi.org/10.1089/152308601317203503
FABRE, R., .; Dalzotto, G., .; Perlo, F., .; Bonato, P., .; Teira, G., & y Tisocco, O. (2018). Cooking method effect on Warner-Bratzler shear force of different beef muscles. Meat Science, 138, 10-14. https://doi.org/10.1016/j.meatsci.2017.12.005
FIELD, R. A., .; Riley, M. L., & y CHANGChang, Y. O. (1971). Free amino acid changes in different aged bovine muscles and their relationship to shear values. Journal of Food Science, 36(4), 611-612. https://doi.org/10.1111/j.1365-2621.1971.tb15141.x
FRANCO, D., .; Bispo, E., .; González, L., .; Vázquez, J. A., & y Moreno, T. (2009). Effect of finishing and ageing time on quality attributes of loin from the meat of Holstein–Fresian cull cows. Meat scienceScience, 83(3), 484-491. https://doi.org/10.1016/j.meatsci.2009.06.030
FRUTOS, P., .; Hervas, G., .; Giráldez, F. J., & y Mantecón, A. R. (2004). Tannins and ruminant nutrition. Spanish Journal of Agricultural Research, 2(2), 191-202. https://doi.org/10.5424/sjar/2004022-73
GOERING, H. K., & y Van Soest, P. J. (1970). Forage fiber analyses (apparatus, reagents, procedures, and some applications) (No.n.° 379). US Agricultural Research Service.
HERD, D. B., & y Sprott, L. R. (1986). Body condition, nutrition and reproduction of beef cows. Texas FARMER Collection. https://hdl.handle.net/1969.1/129135
Ji, X., .; Luo, X., .; Zhu, L., .; Mao, Y., .; Lu, X., .; Chen, X., ... & y Zhang, Y. (2021). Effect of medium voltage electrical stimulation and prior ageing on beef shear force during superchilled storage. Meat Science, 172, 108320. https://doi.org/10.1016/j.meatsci.2020.108320
JIANG, T., .; Busboom, J. R., .; Nelson, M. L., .; O'Fallon, J., .; Ringkob, T. P., .; Rogers-Klette, K. R., ... & y Piper, K. (2010). The influence of forage diets and aging on beef palatability. Meat Science, 86(3), 642-650. https://doi.org/10.1016/j.meatsci.2010.05.016
KOOHMARAIE, M., Kent, M. P., Shackelford, S. D., Veiseth, E., & y Wheeler, T. L. (2002). Meat tenderness and muscle growth: is there any relationship?. Meat scienceScience, 62(3), 345-352. https://doi.org/10.1016/S0309-1740(02)00127-4
LANA, A., & y Zolla, L. (2016). Proteolysis in meat tenderization from the point of view of each single protein: A proteomic perspective. Journal of Proteomics, 147, 85-97. https://doi.org/10.1016/j.jprot.2016.02.011
LARRAÍN, R. E., .; Schaefer, D. M., .; Arp, S. C., .; Claus, J. R., & y Reed, J. D. (2009). Finishing steers with diets based on corn, high-tannin sorghum, or a mix of both: Feedlot performance, carcass characteristics, and beef sensory attributes. Journal of animal Animal scienceScience, 87(6), 2089-2095. https://doi.org/10.2527/jas.2007-0433
LARRAÍN, R. E.;, Schaefer, D. M.;, Richards, M. P., & y Reed, J. D. (2008). Finishing steers with diets based on corn, high-tannin sorghum or a mix of both: Color and lipid oxidation in beef. Meat scienceScience, 79(4), 656-665. https://doi.org/10.1016/j.meatsci.2007.10.032
LIU, H., .; Li, K., .; Mingbin, L., .; Zhao, J., & y Xiong, B. (2016). Effects of chestnut tannins on the meat quality, welfare, and antioxidant status of heat-stressed lambs. Meat Science, 116, 236-242. https://doi.org/10.1016/j.meatsci.2016.02.024
LOBÓN, S., .; Sanz, A., .; Blanco, M., .; Ripoll, G., & y Joy, M. (2017). The type of forage and condensed tannins in dams’ diet: Influence on meat shelf life of their suckling lambs. Small ruminant Ruminant researchResearch, 154, 115-122. https://doi.org/10.1016/j.smallrumres.2017.08.005
LONERGAN, E. H., .; Zhang, W., & y Lonergan, S. M. (2010). Biochemistry of postmortem muscle-Lessons on mechanisms of meat tenderization. Meat scienceScience, 86(1), 184-195. https://doi.org/10.1016/j.meatsci.2010.05.004
LUCIANO, G., .; Monahan, F. J., .; Vasta, V., .; Biondi, L., .; Lanza, M., & y Priolo, A. (2009a). Dietary tannins improve lamb meat colour stability. Meat scienceScience, 81(1), 120-125. https://doi.org/10.1016/j.meatsci.2008.07.006
LUCIANO, G., .; Monahan, F., .; Vasta, V., .; Biondi, L., .; Lanza, M., .; Pennisi, P., & y Priolo, A. (2009b). Lamb meat colour stability as affected by dietary tannins. Italian Journal of Animal Science, 8 (sup. 2), 507-509. https://doi.org/10.4081/ijas.2009.s2.507
MAPIYE, C., .; Chimonyo, M., .; Dzama, K., .; Muchenje, V., & y Strydom, P. E. (2010). Meat quality of Nguni steers supplemented with Acacia karroo leaf-meal. Meat scienceScience, 84(4), 621-627. https://doi.org/10.1016/j.meatsci.2009.10.021
MAUGHAN, B., .; Provenza, F. D., .; Tansawat, R., .; Maughan, C., .; Martini, S., .; Ward, R., ... & y Villalba, J. J. (2014). Importance of grass-legume choices on cattle grazing behavior, performance, and meat characteristics. Journal of Animal Science, 92(5), 2309-2324. https://doi.org/10.2527/jas.2013-7297
MCLEOD, M. N. (1974). Plant tannins-their role in forage quality. Nutrition Abstracts and Reviews (UK). https://scholar.google.com/scholar_lookup?title=Plant%20tannins-Their%20role%20in%20forage%20quality&publication_year=1974&author=M.N.%20Mcleod
MILLER, M. F., .; Carr, M. A., .; Ramsey, C. B., .; Crockett, K. L., & y Hoover, L. C. (2001). Consumer thresholds for establishing the value of beef tenderness. Journal of animal Animal scienceScience, 79(12), 3062-3068. https://doi.org/10.2527/2001.79123062x
MIN, B. R., .; Barry, T. N., .; Attwood, G. T., &y McNabb, W. C. (2003). The effect of condensed tannins on the nutrition and health of ruminants fed fresh temperate forages: a review. Animal feed Feed science Science and technologyTechnology, 106(1-4), 3-19. https://doi.org/10.1016/S0377-8401(03)00041-5
MOLINO, S., .; Casanova, N. A., .; Rufián Henares, J. A., & y Fernandez Miyakawa, M. E. (2019). Natural tannin wood extracts as a potential food ingredient in the food industry. Journal of agricultural Agricultural and food Food chemistryChemistry, 68(10), 2836-2848. https://doi.org/10.1021/acs.jafc.9b00590
MUELLER‐HARVEY, I. (2006). Unravelling the conundrum of tannins in animal nutrition and health. Journal of the Science of Food and Agriculture, 86(13), 2010-2037. https://doi.org/10.1002/jsfa.2577
OBUZ, E., .; Akkaya, L., .; Gök, V., & y Dikeman, M. E. (2014). Effects of blade tenderization, aging method and aging time on meat quality characteristics of Longissimus lumborum steaks from cull Holstein cows. Meat scienceScience, 96(3), 1227-1232. https://doi.org/10.1016/j.meatsci.2013.11.015
ORTIZ-LÓPEZ, B., .; Mariezcurrena-Berasaín, M. A., .; Barajas-Cruz, R., .; López-Perea, P., .; Escalona-Buendía, H. B., .; Borquez-Gastelum, J. L., &y Mariezcurrena-Berasaín, M. D. (2016). Influencia de taninos sobre características físicas y sensoriales de carne de bovinos en engorda. Revista mexicana Mexicana de ciencias Ciencias pecuariasPecuarias, 7(3), 309-320. versión On-line ISSN 2448-6698, versión impresa ISSN 2007-1124
PATRA, A. K., & y Saxena, J. (2011). Exploitation of dietary tannins to improve rumen metabolism and ruminant nutrition. Journal of the Science of Food and Agriculture, 91(1), 24-37. https://doi.org/10.1002/jsfa.4152
PORDOMINGO, A. J., .; Volpi Lagreca, G., .; García, P. T., & y Grigioni, G. (2013). Agregado de taninos de quebracho en dietas con 50 o 70% de grano de maíz sobre la producción individual, características de la res y la carne de vaquillonas de engorde a corral .(pp. 125-139). Avances en calidad de carne bovina-Implicancias de la alimentación, genética y el manejo. https://www.produccion-animal.com.ar/informacion_tecnica/carne_y_subproductos/148-Carne_bovina.pdf
PORTER, L. J., .; Hrstich, L. N., &y Chan, B. G. (1985). The conversion of procyanidins and prodelphinidins to cyanidin and delphinidin. Phytochemistry, 25(1), 223-230. https://doi.org/10.1016/S0031-9422(00)94533-3
PRIOLO, A., .; Vasta, V., .; Fasone, V., .; Lanza, C. M., .; Scerra, M.;, Biondi, L., ... & y Whittington, F. M. (2009). Meat odour and flavour and indoles concentration in ruminal fluid and adipose tissue of lambs fed green herbage or concentrates with or without tannins. Animal, 3(3), 454-460. https://doi.org/10.1017/S1751731108003662
PRIOLO, A., .; Waghorn, G. C., .; Lanza, M., .; Biondi, L., & y Pennisi, P. (2000). Polyethylene glycol as a means for reducing the impact of condensed tannins in carob pulp: effects on lamb growth performance and meat quality. Journal of Animal Science, 78(4), 810-816. https://doi.org/10.2527/2000.784810x
PURCHAS, R. W.;, Wilkinson, B. H., .; Carruthers, F., & y Jackson, F. (2014). A comparison of the nutrient content of uncooked and cooked lean from New Zealand beef and lamb. Journal of Food Composition and Analysis, 35(2), 75-82. https://doi.org/10.1016/j.jfca.2014.04.008
REED, J. D. (1995). Nutritional toxicology of tannins and related polyphenols in forage legumes. Journal of animal Animal scienceScience, 73(5), 1516-1528. https://doi.org/10.2527/1995.7351516x
ROSMINI, M. R., .; Perlo, F., .; Pérez-Alvarez, J. A., .; Pagán-Moreno, M. J., .; Gago-Gago, A., .; López-Santoveña, F., & y Aranda-Catalá, V. (1996). TBA test by an extractive method applied to ‘“paté’paté”. Meat scienceScience, 42(1), 103-110. https://doi.org/10.1016/0309-1740(95)00010-0
SCOLLAN, N., .; Hocquette, J. F., .; Nuernberg, K., .; Dannenberger, D., .; Richardson, I., & y Moloney, A. (2006). Innovations in beef production systems that enhance the nutritional and health value of beef lipids and their relationship with meat quality. Meat scienceScience, 74(1), 17-33. https://doi.org/10.1016/j.meatsci.2006.05.002
SHACKELFORD, S. D., .; Wheeler, T. L., .; Meade, M. K., .; Reagan, J. O., .; Byrnes, B. L., & y Koohmaraie, M. (2001). Consumer impressions of tender select beef. Journal of animal Animal scienceScience, 79(10), 2605-2614. https://doi.org/10.2527/2001.79102605x
TEIRA, G.; Perlo, F.; Bonato, P.; Tisocco, O.; Monje, A.; Geraci, J. et al. (2012). Impacto del destete hiperprecoz y destete convencional sobre el rendimiento y la calidad de la carne de vacas de descarte, en:. Ciencia, Docencia y Tecnología Suplemento, 2(2). ISSN: 2250-4559. http://www.revistacdyt.uner.edu.ar/suplemento/impacto-del-destete-hiperprecoz-y-destete-convencional-sobre-el-rendimiento-y-la-calidad-de-la-carne-de-vacas-de-descarte/
TILLEY, J. M. A., & y Terry, D. R. (1963). A two‐stage technique for the in vitro digestion of forage crops. Grass and forage science, 18(2), 104-111. https://doi.org/10.1111/j.1365-2494.1963.tb00335.x
URBANI, V.; Biolatto, A.; Vittone, J.; Carduza, F.; Soteras, T. y; Leiton, R. (2017). Evaluación sensorial del músculo longissimus dorsi de vacas alimentadas con diferentes dietas y suplementadas con taninos. XVI Congreso Argentino de Ciencia y Tecnología de Alimentos (CYTAL). Argentina. ISBN: 978-987-22165-8-0.
VASTA, V., & y Luciano, G. (2011). The effects of dietary consumption of plants secondary compounds on small ruminants’ products quality. Small Ruminant Research, 101(1-3), 150-159. https://doi.org/10.1016/j.smallrumres.2011.09.035
WARNER, R. D. (2023). The eating quality of meat: IV—–Water holding capacity and juiciness. In En Lawrie's meat Meat science Science (pp. 457-508). Woodhead Publishing. https://doi.org/10.1016/B978-0-323-85408-5.00008-X
XIONG, Y. L., .; Mullins, O. E., .; Stika, J. F., .; Chen, J., .; Blanchard, S. P., & y Moody, W. G. (2007). Tenderness and oxidative stability of post-mortem muscles from mature cows of various ages. Meat Science, 77(1), 105-113. https://doi.org/10.1016/j.meatsci.2007.04.012
YANG, A., .; Lanari, M. C., .; Brewster, M., & y Tume, R. K. (2002). Lipid stability and meat colour of beef from pasture-and grain-fed cattle with or without vitamin E supplement. Meat scienceScience, 60(1), 41-50. https://doi.org/10.1016/S0309-1740(01)00103-6
ZOU, X., .; He, J., .; Zhao, D., .; Zhang, M., .; Xie, Y., .; Dai, C., ... & y Li, C. (2020). Structural changes and evolution of peptides during chill storage of pork. Frontiers in Nutrition, 7, (151). https://doi.org/10.3389/fnut.2020.00151
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
Copyright (c) 2023 Carolina Jenko, Romina Fabre, Flavia Perlo, Andrea Biolatto, Sebastián Vittone, Osvaldo Tisocco, Patricia Bonato, Gustavo Teira