On-Farm Influences on the Sensory Characteristics and Nutritional Value of Beef Aidan P. Moloney

Transcription

1 On-Farm Influences on the Sensory Characteristics and Nutritional Value of Beef Aidan P. Moloney Teagasc, Animal and Grassland Research and Innovation Centre, Grange, Dunsany, Co. Meath, Ireland

2 Presentation outline Irish beef production Beef quality definition Animal influences Ration composition influences Summary/conclusions

3 Cattle supply (000 head) Steers Y Bulls Heifers Cows Other Total 1,400 1,499 1,648 (DAFM, 2014)

4 Sire selection for beef dams (DAFM, 2014)

5 Sire selection for dairy dams (DAFM, 2014)

6

7 Quality-based payment system Producer price for steers and heifers is based on Conformation (E,U,R,O,P) and Fat class (1,2,3,4,5). Price paid on a base price adjusted according to the QPS grid : U+ U= U- R+ R= R- O+ O= O- P = Quality-based Payment System (QPS)

8 Irish beef markets Export Volumes by Destination (approx) Scandinavia 42,000 Exports 505,000 UK 260,000 Holland 45,000 Germany 10,000 France 54,000 Portugal 9,000 Spain 14,000 Italy 49,000 (Bord Bia, 2014)

9 Beef quality and the consumer

10 Quality characteristics Appearance/Colour - fat - meat, fresh or packaged Shelf-life Organoleptic Attributes - Tenderness, juiciness - Flavour / aroma - Acceptability

11 Descriptive flavour analysis Greasy Bloody Livery Metallic Bitter Sweet Rancid Fishy Acidic Cardboard Vegetable/Grassy Dairy Hedonic Overall liking/acceptability

12 Improved nutritional composition Low total fat content (< 4 % = low fat food) High polyunsaturated : saturated fatty acid ratio (> 0.4 recommended) Low omega-6: omega-3 polyunsaturated fatty acid ratio (< 3:1 recommended) High conjugated linoleic acid (CLA) Low trans fatty acids

13 On-farm influences on beef quality Breed Genotype Nutrition Growth Age/weight { = Production system

14 Animal influences

15 Intramuscular fat (IMF)

16 Overall acceptability and IMF y = x R 2 = Overall Acceptability IMF (g/kg)

17 Sire breed and IMF (g/kg) Carcass Weight (kg) Friesian Hereford MRI Limousin Blonde Simmental B. Blue Charolais (Keane, 1993)

18 Sire breed Angus Belgian Blue Significance Tenderness * Overall acceptability * ((Keady et al., 2012)

19 Overall acceptability (Preference rating for the sample) B, W AL AH BL BH (Moloney and Richardson, 2013)

20 Nature s Isle Irish Striploin Steak per kg Specially Selected Irish Angus Striploin Steaks per kg

21 Matured on the bone for 14 days, and further matured until 28 days for extra tenderness and flavour per kg

22 Ration composition influences

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24 Yellow carcass fat (grass silage =100)

25 Muscle ph and colour Grass Concentrates s.e.d. Sig ph NS L * a * b ** H * C ** Higher values indicate lighter ( L ), more red ( a), more yellow ( b ), greater hue ( H ) and more intense/saturated ( C ) (Moloney et al., 2011)

26 Grass-fed beef Days at grass Sig Tenderness (1-8) NS Overall acceptability (1-6) NS (Moloney et al., 2003)

27 Grass-fed beef Grass Concentrate Sig Tenderness (1-8) * Overall acceptability (1-100) * No difference between rations in: Greasy, bloody, livery, metallic, bitter, sweet, rancid, fishy, acidic, cardboard, vegetable/grass, dairy

28 Grass-fed beef: concentrate supplementation Grass Kg + 5 Kg Conc Significance Carcass (kg) 330 a 355 b 363 b,c 371 c * Tenderness ( 1 8 ) Overall acceptability (1 6 ) NS NS (French et al., 2001)

29 Growth rate High- High Low- High Significance Tenderness * Overall acceptability * (Keady et al., 2012)

30 Flavour quality T.pratense vs. grass: less acidic, more greasy, more fishy (Lee et al., 2009) T.repens vs. grass: more grassy (Larick et al., 1987)

31 Grazed forage Botanically Diverse Control Tenderness (1-8) * Juiciness (1-8) Beef Flavour (1-8) * Abnormal flavour (1-8) Overall acceptability (1-100) * Nute et al (2008)

32 Grass-fed beef!

33 Conserved forage Compared to grass silage, there was little effect of: Red clover silage (Lee et al, 2009) Maize silage (Moloney et al., 2013) Wheat silage (Moloney et al., 2013) Faba bean/wheat silage (Pesonen et al., 2015) Pea/wheat silage (Pesonen et al., 2015)

34 High-fat rations a a Hedonic scale b CON CLA Omega Overall acceptability

35 Bull beef production

36 Bull beef quality Late maturing breed Early maturing breed Conc Grass+ Conc Conc Grass+ Conc Sig Tenderness System Overall acceptability System (Moloney et al., 2015)

37 Beef and consumer health

38 % total fatty acids muscle (grass-fed) Meat fatty acids muscle (barley concentrate-fed) n-6/n-3 4,5 4 3,5 3 2,5 CLA C18:3 2 1,5 1 0,5 0 French et al., 2000,

39 CLA concentrations in beef (Concentrate = 100) Con = Concentrate GS = Grass Silage SO = Sunflower Oil FO = Fish Oil Con GS Grass GS SO GS SO FO Grass SO Grass SO FO Grass SO FO PSB

40 Conjugated linoleic acid SAFF- fed beef 200g 8.0g fat 230 mg CLA (VA) CLA-beef?

41 Source of omega -3 fatty acids 300mg grass ALA/100g and / 100 kcal 40mg marine EPA +DHA/100g and 100 kcal High in omega -3 fatty acids 600g ALA/100g and 100 kcal 80mg EPA + DHA/100g and 100 kcal Commission Regulation (EU) No. 116/2010

42 Omega-3 PUFA concentrations in beef (Concentrate = 100) Con = Concentrate GS = Grass Silage FO = Fish Oil PLS = Protected lipid PFO = Protected Fish Oil Con GS Grass GS + LIN GS + FO GS + SO + FO GS + PLS GS + PFO

43 Omega-3 PUFA PFO - fed beef 100g 4.2g fat 65 mg EPA + DHA A source of omega 3 fatty acids!

44 On-farm influences on the sensory characteristics and nutritional value of beef Yhteenveto

45 Colour Ration composition can influence fat colour, but has little influence on fresh muscle colour Differences between production systems in meat colour are likely due to age, exercise, pre-slaughter stress. (Pre-slaughter management can influence muscle colour) Small effect of breed

46 Sensory characteristics At similar fatness, little difference between breeds in sensory quality On-farm factors have less impact on tenderness than post-slaughter carcass management Little effect of ration composition per se but some high fat ingredients can promote off-flavours (aromatic compounds confer flavours?) For bulls, some evidence that a grass-based system resulted in tougher meat with a lower overall acceptability

47 Nutritional value Muscle fatty acid composition reflects dietary composition: effects are small?? Breed effects smaller than ration composition effects Nutritional value can be enhanced by supplementation with lipid: greatest effect seen with ruminally protected lipid

48 Päätelmät In general, farmers can choose the most cost-effective options to meet production targets without concern for meat quality!

49 Kiitos!

50 Sire breed and beef tenderness LM CH BB PM AA HF s.e. Joints 3.8 a 4.0 a 4.5 b 3.8 a 3.8 a 3.9 a 0.14 Steaks (Homer et al. 1997)