Bresaola made from Cinisara cattle: effect of muscle type and animal category on physicochemical and sensory traits

Figures & data

Table 1. Chemical parameters of fresh meat (day 0) and ripened bresaola (day 60) in relation to animal category and muscle.

Tabla 1. Parámetros químicos de la carne fresca (día 0) y de la bresaola madura (día 60) en relación con la categoría del animal y el músculo.

Animal categories (A)^a	GB			HB			AC				Significance^f
Muscles (M)^b	SM	ST	BB	SM	ST	BB	SM	ST	BB	SEM^e	A	M	A*M
Fresh meat (day 0)
Moisture, %	75.6^c	75.9^b	75.5^c	76.5^a	75.9^b	76.5^a	74.9^d	74.3^e	74.5^e	0.041	***	***	***
Fat^, %	0.72 ^g	0.82^f	0.79^f	1.10^e	1.17^d	1.08^e	1.94^c	2.31^a	2.19^b	0.009	***	***	***
Protein^, %	22.3^ab	22.0^bc	22.5^a	21.1^e	21.5^d	21.1^e	21.9^c	22.1^bc	22.0^bc	0.048	***	*	***
PI^d,%	12.2^a	12.3^a	12.1^a	10.9^e	11.7^b	11.5^c	11.3^d	11.9^b	11.8^b	0.031	***	***	***
Ash, %	1.10^e	1.14^c	1.18^b	1.14^c	1.28^a	1.15^c	1.09^e	1.11^d	1.12^d	0.001	***	***	***
Bresaola (day 60)
Moisture, %	56.3^ab	54.5^ab	55.5^ab	51.8^b	54.4^ab	54.7^ab	52.1^b	58.0^a	56.9^ab	0.871	NS	*	*
Fat^, %	1.41^d	1.71^d	1.58^d	2.10^cd	2.31^cd	2.20^cd	2.72^c	5.70^a	4.37^b	0.165	**	***	***
Protein^, %	36.3^ab	37.1^ab	35.9^ab	39.0^a	36.4^ab	36.2^ab	33.5^b	35.2^ab	32.2^b	0.572	**	*	*
PI^d,%	15.9^ab	15.8^bc	16.2^ab	13.9^d	14.7^cd	13.7^d	17.1^a	14.7^cd	15.8^bc	0.199	**	**	***
Ash, %	5.81	6.34	6.64	6.69	6.53	6.75	5.21	6.62	6.13	0.210	NS	*	NS
NaCl, %	4.54^bc	5.51^ab	5.82^a	5.15^ab	5.55^ab	5.60^ab	4.12^c	5.52^ab	5.01^ab	0.198	NS	**	*

^aAnimal categories: GB = grazing young bull; HB = housed young bull; AC = adult cow.

^bMuscles: SM = Semimembranosus; ST = Semitendinosus; BB = Biceps brachii.

^cThe results indicate mean values of the measurements performed on two replicates for animal category.

^dPI = proteolysis index.

^eSEM = standard error of the means.

^f*P ≤ 0.05, **P ≤ 0.01, ***P ≤ 0.001; NS = not significant; a, b, c, d, e, f, g = P ≤ 0.05.

^aCategorías de animales: GB = toro joven que pasta; HB = toro joven confinado; AC = vaca adulta.

^bMúsculos: SM = Semimembranosus; ST = Semitendinosus; BB = Biceps brachii.

^cLos resultados indican los valores medios de las mediciones realizadas en dos réplicas para la categoría de animales.

^dPI = índice de proteólisis.

^eSEM = error estándar de las medias.

^f*P ≤ 0.05, **P ≤ 0.01, ***P ≤ 0.001; NS = no significativo; a, b, c, d, e, f, g = P ≤ 0.05.

Table 2. Physical parameters of fresh meat (day 0) and ripened bresaola (day 60) in relation to animal category and muscle.

Tabla 2. Parámetros físicos de la carne fresca (día 0) y la bresaola madura (día 60) en relación con la categoría del animal y el músculo.

Animal categories (A)^a		GB			HB			AC				Significance^f
Muscles (M)^b		SM	ST	BB	SM	ST	BB	SM	ST	BB	SEM^e	A	M	A*M
Fresh meat (day 0)
Initial weight^c, g		2972	3010	2243	2883	2955	2146	1977	1641	1460	473.4	NS	NS	NS
pH		5.56	5.61	5.60	5.61	5.69	5.57	5.53	5.49	5.59	0.043	*	NS	NS
aw		0.99	0.96	0.96	0.98	0.97	0.97	0.99	0.97	0.98	0.014	NS	**	NS
L*, lightness		37.1	38.9	34.7	37.4	40.3	37.1	37.3	39.0	34.7	0.862	NS	**	NS
b*, yellowness		4.48	5.78	5.74	4.73	5.54	4.48	5.74	5.50	4.56	0.687	NS	NS	NS
Chroma		21.4	22.8	22.5	22.7	23.1	21.4	22.5	23.0	22.1	0.716	NS	NS	NS
Hue		9.07	13.0	14.3	11.8	14.7	10.3	14.9	14.6	14.6	1.575	NS	NS	NS
WBS^d (N/cm^2)		30.6	38.9	28.0	25.4	34.5	26.7	24.6	45.3	28.6	7.202	NS	NS	NS
Bresaola (day 60)
Final weight loss^c, %		39.3	39.1	40.5	37.3	34.1	35.1	38.4	35.8	35.4	2.065	NS	NS	NS
pH		5.83	5.75	5.74	5.81	5.72	5.79	5.66	5.61	5.86	0.074	NS	NS	NS
aw		0.92	0.90	0.89	0.90	0.89	0.88	0.92	0.89	0.90	0.011	NS	NS	NS
L*, lightness		31.9	34.8	28.6	31.9	32.5	30.3	31.6	34.6	30.3	0.876	NS	**	NS
a*, redness		15.2	16.2	14.2	15.6	16.6	16.0	14.6	16.7	16.3	0.594	NS	NS	NS
b*, yellowness		5.67	7.27	6.82	5.79	6.86	5.88	5.65	7.88	5.59	0.830	NS	*	NS
Chroma		16.2	18.0	14.8	16.1	17.6	17.2	16.0	18.4	16.5	0.814	NS	NS	NS
Hue		20.5	23.9	14.9	21.7	19.4	19.0	20.0	24.9	18.6	2.004	NS	*	NS
WBS^d (N/cm^2)		18.1	43.4	14.7	33.4	34.0	19.6	28.2	54.9	16.5	5.858	NS	***	NS

^aAnimal categories: GB = grazing young bull; HB = housed young bull; AC = adult cow.

^bMuscles: SM = Semimembranosus; ST = Semitendinosus; BB = Biceps brachii.

^cThe results indicate mean values of the measurements performed on two replicates for animal category.

^dWBS = Warner-Bratzler shear force.

^eSEM = standard error of the means.

^f*P ≤ 0.05, **P ≤ 0.01, ***P ≤ 0.001, NS = not significant.

^aCategorías de animales: GB = toro joven que pasta; HB = toro joven confinado; AC = vaca adulta.

^bMúsculos: SM = Semimembranosus; ST = Semitendinosus; BB = Biceps brachii.

^cLos resultados indican los valores medios de las mediciones realizadas en dos réplicas para la categoría de animales.

^dWBS = Fuerza de cizallamiento de Warner-Bratzler.

^eSEM = error estándar de las medias.

^f*P ≤ 0.05, **P ≤ 0.01, ***P ≤ 0.001, NS = no significativo.

Table 3. Volatile organic compounds (mg/kg) of ripened bresaola in relation to animal category and muscle.

Tabla 3. Compuestos orgánicos volátiles (mg/kg) de bresaola madura en relación con la categoría del animal y el músculo.

Animal categories (A)^a	GB			HB			AC				Significance^d
Muscles (M)^b	SM	ST	BB	SM	ST	BB	SM	ST	BB	SEM^c	A	M	A*M
Alcohols
Isoamylalcohol	10.89^c	11.14^c	35.08^b	10.47^c	10.48^c	n.d.	11.66^c	11.10^c	57.46^a	2.209	*	***	**
2,3-Butanediol	11.54	11.98	11.08	16.12	15.37	11.72	11.41	11.80	7.67	1.955	NS	NS	NS
Aldehydes
Nonanal	39.05	39.56	16.72	16.69	17.43	69.70	62.97	68.91	18.74	18.892	NS	NS	NS
trans-2-Octenal	6.06^bc	6.47^b	6.74^b	3.22^cd	3.05^cd	9.45^a	4.41^bcd	4.42^bcd	2.59^d	0.573	*	*	**
Benzaldehyde	11.33	10.83	15.46	12.97	13.71	20.20	15.48	15.83	8.05	3.168	NS	NS	NS
Hydrocarbons
Undecane	21.43	20.78	14.48	35.67	37.49	17.83	15.03	15.41	20.63	6.684	NS	NS	NS
Phenylethylalcohol	16.77	16.98	21.12	20.73	22.27	22.86	40.97	43.31	38.87	9.942	*	NS	NS
Phenol	12.79^ab	12.14^ab	9.87^b	10.69^bc	10.11^bc	16.73^a	16.04^a	14.78^ac	12.95^ab	1.325	NS	NS	*
Dodecane	200.40	213.11	243.41	243.55	230.99	238.07	114.83	122.30	n.d.	29.138	NS	NS	NS
Styrene	5.26	5.08	8.25	11.57	10.93	8.71	19.76	18.73	13.15	3.114	*	NS	NS
Terpenes
α-Terpineol	50.89	50.57	27.73	84.11	86.85	68.20	102.15	102.51	96.90	15.296	*	*	NS
α-Terpinolen	21.05	19.94	46.94	71.86	72.67	112.63	66.62	69.67	9.11	16.580	*	NS	NS
α-Terpinene	28.08	27.77	25.53	56.60	56.12	48.17	43.82	45.59	44.36	2.690	***	NS	NS
Terpinen-4-ol	206.02	198.06	154.54	318.52	323.44	325.11	357.41	331.30	305.01	53.608	NS	NS	NS
α-Terpineol acetate	24.23	23.55	7.59	42.73	46.11	41.84	45.79	43.12	n.d.	7.728	*	NS	NS
α-Phellandrene	17.41	17.31	20.88	28.57	28.41	45.74	32.80	33.06	24.83	10.493	NS	NS	NS
Eugenol	110.67	106.06	42.25	149.73	158.63	116.94	176.41	168.37	140.34	29.868	NS	*	NS
p-Cymene	92.58	98.42	45.86	78.21	74.88	100.80	97.56	94.82	32.95	19.030	NS	NS	NS
2,5Dimethyl styrene	12.26	12.04	7.30	19.94	19.31	10.45	25.23	24.45	10.22	2.610	*	**	NS
Caryophyllen	657.96	616.12	436.83	511.08	487.59	302.09	970.85	933.71	904.59	99.929	NS	NS	NS
α-Caryophyllene	75.93	70.68	28.34	50.60	48.14	10.50	119.72	113.56	94.43	23.339	NS	*	NS
Linalol	38.33	39.57	23.21	47.03	46.07	65.40	53.82	56.17	14.41	11.234	NS	NS	NS
Ketones
Acetophenon	4.12^b	4.03^b	4.61^b	4.70^b	4.46^b	5.90^b	29.06^a	27.33^a	6.38^b	3.880	**	NS	*
Esters
Methyloctanoate	30.44	28.61	7.65	37.27	38.85	50.87	58.37	55.40	33.69	13.328	NS	NS	NS
Methylhexanoate	11.44	10.78	n.d.	n.d.	n.d.	11.26	49.20	51.39	22.30	4.716	*	NS	NS
Ethyloctanoate	25.42	26.55	34.51	39.46	39.08	36.75	34.94	36.38	28.13	7.588	NS	NS	NS
Methyldecanoate	83.01	87.33	66.83	81.07	87.13	75.24	102.57	110.08	63.36	12.962	NS	NS	NS
Ethyldecanoate	70.25	73.17	56.66	69.91	69.33	65.57	52.80	56.06	53.16	7.383	NS	NS	NS
Carboxylic acids
Acetic acid	36.05	36.35	22.91	31.38	30.42	51.39	34.06	35.42	47.33	8.857	NS	NS	NS
Butanoic acid	3.89^b	4.04^b	2.96^b	2.38^b	2.31^b	6.47^a	3.35^b	3.56^b	4.29^b	0.453	NS	*	*

The results indicate mean values of three measurements performed on each of the two replicates for animal category, and are expressed as 4-methyl-2-pentanone (n.d. = non detected).

^aAnimal categories: GB = grazing young bull; HB = housed young bull; AC = adult cow.

^bMuscles: SM = Semimembranosus; ST = Semitendinosus; BB = Biceps brachii.

^cSEM = standard error of the means. ^d*P ≤ 0.05, **P ≤ 0.01, ***P ≤ 0.001; NS = not significant; a, b, c, d = P ≤ 0.05.

Los resultados indican los valores medios de tres mediciones realizadas en cada una de las dos réplicas para la categoría de animales y se expresan como 4-metil-2-pentanona (n.d. = no detectado).

^aCategorías de animales: GB = toro joven de pastoreo; HB = toro joven confinado; AC = vaca adulta.

^bMúsculos: SM = Semimembranosus; ST = Semitendinosus; BB = Biceps brachii.

^cSEM = error estándar de la media.

^d*P ≤ 0.05, **P ≤ 0.01, ***P ≤ 0.001; NS = no significativo; a, b, c, d = P ≤ 0.05.

Table 4. Sensory attribute scores of experimental ripened bresaola compared to a commercial bresaola (CB).

Tabla 4. Puntuaciones de los atributos sensoriales de la bresaola madura experimental comparada con una bresaola comercial (CB) Los resultados indican los valores medios de puntuación de la evaluación de cada una de las dos réplicas para la categoría de animales.

Animal categories^a		GB			HB			AC				S^d
Bresaola (B)^b	CB	SM	ST	BB	SM	ST	BB	SM	ST	BB	SEM^c	B
Color intensity	5.78^bcd	5.48^bcd	5.95^abc	6.61^a	6.03^ab	5.35^cd	5.96^abc	6.01^ab	5.21^d	6.57^a	0.242	***
Brightness	2.72	3.42	3.05	3.18	2.51	2.97	3.09	3.09	2.51	2.90	0.314	NS
Acid flavor	0.69	0.61	0.51	0.40	0.68	0.60	0.53	0.77	0.66	0.62	0.130	NS
Rancid flavor	0.14	0.46	0.16	0.22	0.24	0.23	0.24	0.29	0.15	0.23	0.110	NS
Mold flavor	0.14	0.10	0.06	0.10	0.10	0.11	0.08	0.08	0.06	0.09	0.033	NS
Lactic flavor	2.77	2.87	3.11	3.49	3.15	2.76	3.08	3.00	3.17	3.21	0.298	NS
Bitter	0.48	0.51	0.53	0.50	0.51	0.74	0.45	0.67	0.42	0.44	0.141	NS
Sweet	1.79	2.27	1.89	1.92	2.03	2.02	2.13	2.30	2.04	2.10	0.276	NS
Spicy	4.10	4.47	4.47	4.43	4.79	3.62	4.73	4.09	4.42	3.86	0.362	NS
Salty	2.77	2.65	2.75	3.21	3.37	3.05	2.80	3.24	2.69	2.87	0.276	NS
Fattiness	2.77^a	1.54^b	1.35^b	1.72^b	2.01^ab	1.56^b	1.72^b	1.77^b	1.61^b	1.70^b	0.268	*
Elasticity	1.02^d	1.61^cd	3.50^a	2.14^bcd	1.96^bcd	2.76^ab	1.22^d	1.41^cd	2.37^bc	1.15^d	0.380	***
Fibrosity	2.70	2.76	3.36	3.13	3.06	3.41	2.54	2.64	2.81	2.44	0.336	NS
Chewiness	3.80^abc	3.07^bc	3.53^abc	3.91^ab	3.34^abc	4.23^a	3.22^bc	2.77^cd	2.88^cd	2.09^d	0.348	**
Tenderness	3.23^abc	2.93^bc	3.68^ab	3.92^a	3.56^ab	4.00^a	2.47^c	2.55^c	2.90^bc	2.04^c	0.336	***
Overall acceptability	4.51	4.60	4.52	4.42	5.10	3.97	4.54	4.56	4.40	4.80	0.395	NS

The results indicate mean scoring values of assessment of each of the two replicates for animal category.

^aAnimal categories: GB = grazing young bull; HB = housed young bull; AC = adult cow.

^bBresaola: CB = commercial bresaola; SM = Semimembranosus; ST = Semitendinosus; BB = Biceps brachii.

^cSEM = standard error of the means.

^dSignificance = *P ≤ 0.05, **P ≤ 0.01, ***P ≤ 0.001; NS = not significant; a, b, c, d = P ≤ 0.05.

^aCategorías de animales: GB = toro joven que pasta; HB = toro joven confinado; AC = vaca adulta.

^bBresaola: CB = bresaola comercial; SM = Semimembranosus; ST = Semitendinosus; BB = Biceps brachii.

^cSEM = error estándar de la media.

^dSignificación = *P ≤ 0.05, **P ≤ 0.01, ***P ≤ 0.001; NS = no significativo; a, b, c, d = P ≤ 0.05.

Figure 1. PCA analysis based on the values physicochemical and sensory traits detected on ripened bresaola from different animal categories (GB = grazing young bull; HB = housed young bull; AC = adult cow.) and muscle (SM = Semimembranosus; ST = Semitendinosus; BB = Biceps brachii). The length of each vector is proportional to its contribution to the main components.

Figura 1. Análisis de PCA basado en los valores fisicoquímicos y sensoriales detectados en bresaola madura elaborada a partir de diferentes categorías de animales (GB = toro joven que pasta; HB = toro joven confinado; AC = vaca adulta.) y músculo (SM = Semimembranosus; ST = Semitendinosus; BB = Biceps brachii). La longitud de cada vector es proporcional a su contribución a los principales componentes.