Beef quality and sensory traits in relation to subcutaneous fat color in dairy bulls
DOI:
https://doi.org/10.5219/scifood.35Keywords:
meat, productivity, carcass, color, tissue, morphological composition, sensory evaluationAbstract
The study examines the impact of subcutaneous adipose tissue color on beef quality traits in 18–24-month-old Ukrainian Black-and-White dairy bulls. Using a 7-point scale adapted from Japanese beef grading standards, carcasses were divided into two groups based on fat color: moderately white and moderately yellow. Results showed that yellower fat was generally associated with heavier animals and carcasses, darker beef color, and increased connective tissue content. A tendency was observed for improved carcass muscle structure, such as larger muscle eye area and higher-grade muscle tissue, among carcasses with more yellowish fat. However, this was also associated with lower subcutaneous fat thickness, a slightly reduced water-holding capacity, and minor decreases in meat moisture and broth flavor characteristics. Notably, the fat color did not significantly influence the broth’s transparency or the tenderness and chewability of boiled meat. These findings suggest that adipose tissue color can reflect certain technological and sensory traits of beef, offering potential utility in carcass grading systems.
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References
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Copyright (c) 2025 Olha Kruk, Anatolii Ugnivenko, Dmytro Nosevych, Tetiana Antoniuk, Nataliia Slobodyanyuk, Valentyna Israelian, Nataliia Holembovska, Tatyana Naumenko (Author)
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