Short communication: Using infrared ocular thermography as a tool to predict meat quality from lean cattle breeds prior to slaughter: Exploratory trial

Aim of study: To assess the potential of using infrared ocular thermography (IROT) as a tool to predict beef quality at the slaughterhouse.Area of study: The study was carried out in the Salteras’s slaughterhouse (Seville, Spain).Material and methods: Ocular temperature images were captured from 175 lean young bulls prior to slaughter. Carcasses were classified into three groups according to weight: ˂250 kg, 250-310 kg and ˃310 kg. IROT was measured just before slaughter and pH was measured 24 h later. Colour parameters (CIELAB space) were evaluated 48 h post-slaughter. Water holding capacity was evaluated at seven days after slaughter.Main results: IROT mean values were higher in heavier bulls (p<0.05), probably due to these animals appeared to movilize a greater blood flow, thus increasing ocular temperature. Furthermore, IROT showed a statistically significant correlation with both pH from light carcasses (r=0.66; p<0.001), and mean Hue value from all carcass weights (r=-0.22; p<0.05). A quadratic regression analysis accounting carcass weight as a continuous variable, found medium to strong fit values for pH (R2=0.52; RMSE=0.032; p<0.01) and medium fit values for H* (R2=0.41; RMSE=3.793; p<0.001), changing their relation with IROT depending on carcass weight.Research highlights: IROT showed potential to become a useful tool to assess pH in light carcasses and to assess H* in all carcasses of young bulls prior to slaughter, regardless their weight. However, further studies would be recommended under more variable pre-slaughter stress conditions

Sensory quality of fresh lamb meat

This work evaluated the texture, aroma and flavour quality of two Spanish commercial lamb categories: milk-fed lambs slaughtered at 10-12 kg live weight, and "ternasco" lambs slaughtered at 20-24 kg live weight from two Spanish breeds, Lacha and Rasa Aragonesa. Texture was only affected by the breed effect in the mealiness parameter, with lamb from the Rasa Aragonesa breed perceived mealier than lamb from the Lacha breed. Texture quality was very influenced by the increase in live weight from 12 to 24 kg. The "ternasco" lamb meat was found harder, mealier, more cohesive and more difficult to swallow than milkfed lamb meat. Increased live weight developed woolly aroma, woolly flavour and more intense aftertaste in cooked lamb meat. Milk-fed lambs produced meat with a more characteristic aroma and flavour than "ternasco" lambs. The increase of live weight from 12 to 24 kg had more influence on the lamb sensory quality than the breed factor, and consequently each commercial category presented its own characteristic texture, aroma and flavour."Qualité sensorielle de la viande fraîche d'agneau". On a étudié la texture, l'odeur et la flaveur de deux categories commerciales d'agneaux en Espagne : l'agneau laiton abattu à 10-12 kg de poids vif et l'agneau tipe "ternasco" abattu à 20-24 kg de poids vif, de deux races espagnoles, Lacha et Rasa Aragonesa. La texture a été affectée par le facteur race sur le paramètre "farineux" ; la viande de la race Rasa Aragonesa a été plus farineuse que la viande de la race Lacha. La texture de la viande a été très influencée par l'augmentation du poids vif. L'agneau de type "ternasco" a été plus dur, farineux, cohésif et difficile à avaler que l'agneau laiton. L'augmentation du poids vif a développé un odeur et une flaveur laineuse, et un arrière-goût plus intense dans la viande cuisinée. La viande de l'agneau laiton a presenté un odeur et une flaveur plus caracteristique que la viande d'agneau de type "ternasco". L'augmentation du poids vif de 12 jusqu'au 24 kg de poids vif a plus d'importance sur la qualité sensorielle de la viande d'agneau que le facteur race. En conséquence, il apparaît que chaque catégorie commerciale a présenté sa propre texture, odeur et flaveur

Relationship between consumers’ perceptions about goat kid meat and meat sensory appraisal

The goat meat preferred by consumers in Spain comes from suckling goat kids, slaughtered at a live weight of 8–10 kg. However, consumption of this meat is very uncommon, so it is necessary to show its value. To achieve this, we planned to investigate consumers’ perceptions about goat kid meat and to study whether their perceptions are related to their sensory appraisal of the meat, measured by the mean of the consumers’ home tests. The experiment was conducted with 30 volunteer families (from two cities with different consumption patterns), who were surveyed regarding their sociodemographic parameters, purchasing and eating habits, and the importance of the meat’s attributes. As a result, four clusters were obtained, which were labeled “negative,” “idealistic,” “positive,” and “concerned about fat content”. The parameters of the animal production system were valued differently by the clusters. Meat tenderness, taste, and amount of fat were considered very decisive factors by most respondents. When the goat kid meat was valued, tenderness was considered more important than taste among older people (“negative” cluster), whereas there was not so much difference between the appraisal of all parameters for the other three clusters. We conclude that it is necessary to improve the information received by consumers about goat production systems and meat quality parameters. There is certainly potential for creating new markets, especially targeted toward young consumers and considering specific strategies for the different groups of consumers, depending on the region and habits of consumption