Effect of the Rearing Managements Applied during Heifers’ Whole Life on Quality Traits of Five Muscles of the Beef Rib

• Main Authors: Julien Soulat, Valérie Monteils, Brigitte Picard
• Format: Article
• Language: English
• Published: MDPI AG 2019-05-01
• Series: Foods
• Subjects: rearing managements; chuck sale section; meat sensory properties; meat rheological properties; color attributes; longissimus muscle; complexus muscle; infraspinatus muscle; rhomboideus muscle; serratus ventralis muscle
• Online Access: https://www.mdpi.com/2304-8158/8/5/157

The aim of this work was to study the effects of four different rearing managements applied during the heifers&#8217; whole life period (WLP) on muscles from ribs in the chuck sale section. The characteristics of meat studied were the sensory, rheological, and color of the longissimus muscle (LM) and the rheological traits of four other muscles: complexus, infraspinatus, rhomboideus, and serratus ventralis. The main results showed that WLP rearing managements did not significantly impact the tenderness (sensory or rheological analyses) of the rib muscles. The LM had high (<i>p</i> &#8804; 0.05) typical flavor and was appreciated when heifers received a WLP rearing management characterized by a short pasture duration during the heifers&#8217; whole life (WLP-E). The heifers&#8217; management characterized by a long pasture duration during their life (WLP-A) or by a diet composed mainly of hay during the growth and fattening periods (WLP-F), had lower typical flavor and were less appreciated than those with WLP-E management. Moreover, the LM color was redder for heifers of WLP-E than those of the WLP-A and WLP-F groups. This study confirmed that it is possible to obtain similar meat qualities with different rearing managements.