Meat Science 71 (2005) 471–479

www.elsevier.com/locate/meatsci

InXuence of breed and ageing time on the sensory meat quality

and consumer acceptability in intensively reared beef
F. Monsón, C. Sañudo ¤, I. Sierra
Animal Production and Food Science Department, University of Zaragoza, Miguel Servet 177, 50013 Zaragoza, Spain

Received 18 June 2004; received in revised form 18 April 2005; accepted 19 April 2005

Abstract

The meat market is very concerned about the inXuence of ageing on beef quality. However, not many studies have analysed the
possible inXuence of the intrinsic factors (individual, age, sex, body condition, breed, etc.), on the development of the ageing process.
The purpose of this study was to assess the inXuence of breed on the sensory characteristics of the meat throughout the ageing time,
using a trained sensory panel and a consumer test. Forty entire males of four breeds, which represented diVerent biotypes (dairy: 10
Spanish Holstein; dual purpose: 10 Brown Swiss; meat type: 10 Limousin; high muscularity: 10 Blonde d’Aquitaine) were analysed.
Animals were weaned at seven months on average (except Holstein calves, which were weaned earlier), and fed intensively. Each
breed was slaughtered at its usual commercial live weight, according to the market requirements. The m. Longissimus thoracis et lum-
borum (between T6 and L6) was cut, vacuum packaged and aged for 1, 3, 7, 14, 21 and 35 days. Cooked samples were evaluated by 8
panellists and 200 consumers. Breed had a signiWcant inXuence on tenderness (p < 0.001) and on the quantity of residue after chewing
for panellists (p < 0.01), but there was a signiWcant interaction between breed and ageing time for tenderness. Long ageing times
(more than seven days) tend to reduce diVerences among breeds in textural characteristics. Ageing had a very important eVect on ten-
derness (p < 0.01) and also on some odour and Xavour characteristics evaluated by the panel. Taking into account the results
obtained in the consumer test, the consumption of the Limousin meat may be recommended at shorter ageing times, meanwhile
Blonde d’Aquitaine, Holstein and Old Brown Swiss meats would need a longer ageing period to obtain an optimum acceptance by
the consumer.
 2005 Elsevier Ltd. All rights reserved.

Keywords: Sensory panel; Odour; Texture; Tenderness and Xavour

1. Introduction important motivators for liking and purchasing (Ver-

In order to determine the acceptance of a food prod-
uct, consumers consider several characteristics, such as
its sensory characteristics, its nutritional value, its conve-
nience and its impact on health. These parameters
occupy diVerent levels of importance depending on the
product. However, in the case of fresh meat, the sensory,
health related and nutritional properties are the most
¤
Corresponding author. Tel.: +34 976761000x4160; fax: +34
976761612.
E-mail address: csanudo@unizar.es (C. Sañudo).
beke & Viaene, 1999). Thus, the results of a study from
France, Germany, UK, and Spain, with a series of focus
groups and conjoint analysis, revealed that the most
important quality aspects of beef were: tenderness, juici-
ness, the way that it tastes and that it is fresh, lean,
healthy and nutritious (Grunert, 1997).
It is known that there is great variation in beef sen-
sory quality due to many factors, such as diVerences in
intrinsic, productive (breed, sex, age, slaughter weight
or diet) and technological factors (management, refrig-
eration and especially the ageing time). The variability
in meat quality is a major problem worldwide for both

0309-1740/$ - see front matter  2005 Elsevier Ltd. All rights reserved.
doi:10.1016/j.meatsci.2005.04.026
472 F. Monsón et al. / Meat Science 71 (2005) 471–479

Table 1
Productive and carcass characteristics of four cattle breeds slaughtered at their respective commercial weights (Mean values)
BA HO LI BS s.e.d. SigniWcance
Age (days) 431.80 419.12 425.67 411.00 6.581 ns
¤¤
Slaughter live weight (kg) 617.33c 505.00a 560.63b 550.50b 30.916
¤¤¤
Carcass yield (%) 62.98c 51.39a 61.40c 57.25b 35.545
Conformation (SEUROP)A (E¡)c (R¡)a (U)b,c (U¡)b 1.356 ¤¤¤

Fatness score (EU)A (1+)a (2)b (2¡)a,b (2)b 0.540 ¤¤

Muscle (%)B 74.05d 58.07a 68.47c 62.38b 4.720 ¤¤¤

Fat (%)B 6.29a 15.42d 8.94b 11.96c 2.166 ¤¤¤

Bone (%)B 14.07a 21.05d 16.94b 19.67c 2.121 ¤¤¤

BA: Blonde d’Aquitaine; HO: Holstein; LI: Limousin; BS: Brown Swiss.
A
Conformation Regulation (CEE) no. 1026/91; Fatness score: Regulation (CEE) no. 2930/81.
B
6th rib dissection.
¤¤
p 6 0.01.
¤¤¤
p 6 0.001.

the meat industry and the consumer (DransWeld, 1992).
Thus, HuVman et al. (1996) have shown that consumers
in the USA have diYculty in selecting beef because they
are unsure of its quality. Australia has introduced an
eating quality grading system (from 5 to 1 stars) for
beef based on tenderness, juiciness, Xavour and con-
sumer eating score (Webster, 1997). In New Zealand, a
national quality mark system has been introduced,
which requires that beef carcasses have a mean of 8 kg
shear force with 95% of samples less than 11 kg shear
force (Frazer, 1997), to be accepted by the local Market.
As seen before, the production system inXuences the
quality of the meat, including Xavour and appearance. In
many Mediterranean areas, mainly young animals are
slaughtered and two main types of bovine meat are com-
mercialized: calves and young bulls (between 12 and 24
months old), with expectations of light meat in some
quality speciWcations on labels. For many of these labels,
animals must be fattened indoors for at least for 4
months with concentrate and cereal straw ad libitum,
with the carcass weight being 250 kg or more. However,
these animals are from diVerent breeds, either local,
globally used or crossbreeds. This is one of the reasons
for the large heterogeneity in beef meat that can be
found in the local markets.
The inXuence of breed on beef quality has been
analyzed and compared in numerous studies (Crouse,
CundiV, Koch, Koohmaraie, & Seideman, 1989; Destef-
anis, Barge, & Brugiapaglia, 1996; Whipple et al., 1990;
Wulf et al., 1996). However, these comparisons are
mostly concentrated on potential breed diVerences at a
similar age, length of fattening period, weight or fatness
scores at only one ageing time. Besides, trained sensory
panels have been used extensively in the meat industry
and in research to provide judgements of the sensory
quality of meat and meat products. Examples of this in
Spain are the studies performed on local breeds (from 1
to 21 days of ageing) by Campo, Sañudo, Panea, Albertí,
and Santolaria (1999) and Sañudo et al. (2004). However,
little research has been published including consumer
tests, several and long ageing times and worldwide breeds
slaughtered at commercial weights. This paper reports
results that examine breed eVects on sensory characteris-
tics throughout ageing using both a trained panel and
consumer tests.
2. Material and methods
Forty males from four diVerent cattle breeds: 10
Spanish Holstein (dairy), 10 Parda de Montaña (Old
Brown Swiss) (dual purpose), 10 French Limousin (fast
growth) and 10 French Blonde d’ Aquitaine (high mus-
cularity) were used. Animals were from the Aragón
Beef Meat Producers Association, the BA and LI
breeds being originally from the Centre-South moun-
tain region of France and the BS and HO breeds from
the north of Spain. They were fed intensively after
weaning (7 months on average, except Holstein calves,
which were weaned at 2.5 months on average) and in the
same facilities (Santa Orosia Cooperative, Jaca). Each
breed was allocated to a diVerent pen and received the
same diet ad libitum, consisting of concentrate (crude
protein 14.7% and metabolizable energy 3.1 Mcal/kg)
and cereal straw until slaughter. During the fattening
period three Spanish Holsteins and one French Limou-
sin were culled (because of digestive problems). The
afternoon before slaughter, animals were weighed
(recorded as slaughter weight) and those reaching the
target weight were transported to the abattoir, without
mixing animals of diVerent breeds during transport and
during the lairage period. The welfare of the animals was
taken into account when handling them. The animals
were slaughtered at their usual commercial live weight
according to the Spanish market (13–15 months old) at
an EU-licensed abattoir following standard handling
procedures. Stunning was performed with a captive bolt.
Carcasses were suspended from the Achilles tendon and,
35 min on average after stunning, were chilled under
commercial conditions at 4 °C for 24 h. A summary of
the live weights at slaughter and carcass characteristics
is given in Table 1, including carcass yield, grading and
 F. Monsón et al. / Meat Science 71 (2005) 471–479 473

tissue composition (6th rib dissection) of the four Table 2

breeds. Socio-demographic characteristics of the consumers (n D 200)
The m. Longissimus thoracis et lumborum (between T6 Characteristics Percentage
and L6) was removed from the left half of the carcass (%)
and sliced into 2 cm-thick steaks for sensory analysis Sex Male 42.7
(trained panel) and consumer tests. Steaks were vacuum Female 57.3
packaged. One day samples were immediately frozen Age <25 years 17.3
and the rest were kept at 4 °C for 3, 7, 14, 21 and 35 days 26–35 years 21.4
and frozen and stored at ¡18 °C until further analysis. 36–45 years 27.9
For both sensory and consumer analyses, steaks were 46–55 years 18.2
thawed in their vacuum bags in tap water for 4 h before >56 years 15.2
each session to an internal temperature of 17–19 °C.
Education level Primary school 15.9
Meat was cooked in a double plate grill (SAMMIC
Secondary school 32.4
P8D-2. Azpeitia, Spain) at 200 °C, until it reached 70 °C
University 51.7
internal temperature, which was monitored by an inter-
nal thermocouple (JENWAY 2000. Dunmow, Frequency of fresh Less than twice a week 8.9
England). Every steak was then trimmed of any external meat consumption Between two and four 37.6
times a week
connective tissue, cut into approximately 2 £ 2 £ 2 cm
More than four times 53.5
samples, wrapped in coded aluminium foil and stored in a week
warm pans at 60 °C until tasting. For both training
Frequency of fresh Less than twice a week 22.8
panel and consumer test, samples were allocated in indi- beef consumption Between two and four 46.7
vidual booths under red lighting to mask diVerences in times a week
meat colour. A comparative multisample test, with six More than four times 30.5
on four samples, was used to detect diVerences in sen- a week
sory attributes between breed and ageing time. Each
panellist had wide experience in meat sensory evalua-
tion. The panel performed training tests using the meth- recruited from a database of consumers who have par-
ods outlined in ISO 8586-1 (1993). Each sensory session ticipated in previous studies. Table 2 shows the socio-
consisted of two plates. From the Wrst plate the panel- demographic proWle of the consumers.
lists or the consumers, evaluated six samples, corre- Data from the sensory panel and consumer tests were
sponding to the six ageing times inside the same breed analysed by the GLM procedure of SPSS (2003) consid-
and from the second plate they evaluated four samples ering breed, ageing time and their interaction as main
corresponding to the diVerent breeds within the same eVects. Assessor was not included in the model. When
ageing time. The panellist evaluated all samples once, signiWcant, diVerences within breeds and ageing periods
but every consumer evaluated only one random set of were assessed by analysis of variance (ANOVA). The
10 samples because in each session consumers were Duncan test was used to compare mean values, with a
diVerent. Samples were presented in a diVerent order to signiWcance of p < 0.05. The correlations were also car-
each panellist or consumer. ried out with SPSS.
On a nine-point rating scale, 8 trained panellists
assessed a proWle composed of beef and liver odour
intensity, tenderness (deWned as the opposite of the 3. Results and discussion
force required to bite through the sample with the
molars), juiciness (amount of moisture released by the 3.1. Trained sensory panel
sample after the Wrst two chews), residue (amount of tis-
sue perceived after swallowing in the mouth), beef, liv- SigniWcance of main eVects, breed and ageing, on sen-
ery and bitter Xavour intensity and overall sory attributes is shown in Table 3. Ageing time was the
acceptability. A score of 1 stood for low odour and most important factor in most of the sensory descriptors
Xavour intensities, tough, dry, little residue and not- used, as also found by Miller et al. (1997). The breed
acceptable and 9 stood for high odour and Xavour eVect was only signiWcant for tenderness (p < 0.001) and
intensities, very tender, very juicy, higher amount of res- residue (p < 0.01). There was a signiWcant interaction
idue and very acceptable. between ageing time and breed for tenderness.
On a ten-point category scale, consumers assessed There were no signiWcant diVerences among breeds
tenderness (1, very tough; 10, very tender), Xavour for beef and liver odour intensity (Table 4). Our results
acceptability (1, extremely disliked Xavour; 10, extremely agree with those of Hoving-Bolink, Hanekamp, and
liked Xavour) and overall acceptability (1, non-accept- Wastra (1999) who did not observe major diVerences in
able; 10, very acceptable). Consumers (n D 200) were odour quality between young bulls and heifers of
474 F. Monsón et al. / Meat Science 71 (2005) 471–479

Table 3 of ageing, but not at 14, 21 and 35 days (Table 4). Also,
F values and signiWcance of breed and ageing eVects and their interac- O’Connor, Tatum, Wulf, Green, and Smith (1997) and
tion on sensory beef characteristics
Sañudo et al. (2004) have proved that ageing time reduces
Breed Ageing Breed £ ageing the toughness diVerences among breeds. In the present
Beef odour intensity 1.51 4.84 0.35 study, the LI breed was valued as the most tender in the
¤¤¤
ns ns early ageing period (5.57; 6.19 and 6.45 for 1, 3 and 7 days
Liver odour intensity 1.96 0.70 0.19 of ageing respectively) and HO breed had the lowest ten-
ns ns ns
derness values (4.77, 4.95 and 5.34 for the same days,
Tenderness 6.75 17.62 2.39
¤¤¤ ¤¤¤ ¤
respectively). BS and BA breeds showed a variable behav-
iour. The diVerences in tenderness between breeds were in
Juiciness 0.77 2.59 1.52
ns ¤
ns
agreement with Sinclair et al. (2001) who found that Hol-
Residue 4.68 1.08 0.71
stein beef was more tender than Charolais or Angus beef.
** ns ns And opposite to the results of (Koch et al., 1976) who
Beef Xavour intensity 1.59 1.71 0.73 found that Limousin crosses with Angus gave less tender
ns ns ns meat than Angus crosses with other breeds. The diVer-
Liver Xavour intensity 1.59 2.26 0.21 ences in tenderness between breeds could be due to the
ns ns ns quantity, solubility and space organization of the collagen,
Bitter Xavour intensity 1.84 8.60 0.75 fatness and calpain and calpastatin activity. In this regard,
¤¤¤
ns ns recent studies (Shackelford et al., 1994; Wulf et al., 1996)
Overall acceptance 0.34 7.04 1.60 suggested that genetic diVerences in beef tenderness were
¤¤¤
ns ns associated with variation in the rate and extent of muscle
ns, non signiWcant eVect. proteolysis that occurs during postmortem storage of
¤
p < 0.05. fresh beef. The calpain system, which consists of two cal-
¤¤¤
p < 0.001.
cium requiring enzymes and an inhibitor, is believed to be
the primary proteolytic enzyme system involved in post-
Limousin and Piemontese breeds. On the other hand, mortem tenderization of aged beef (Ilian et al., 2001). Cal-
Campo et al. (1999) found a signiWcant eVect (p < 0.05) of pastatin activity, measured at 24-h postmortem, has been
breed in overall odour intensity, with the double muscled implicated as a cause of beef tenderness diVerences
(Asturiana de los Valles) and fast growth (Pirenaica and between Bos taurus and Bos indicus cattle (Whipple et al.,
Rubia Gallega) breeds being those that showed the high- 1990).
est intensity of beef odour in the Wrst days of ageing. Also, the ageing time aVected the sensory tenderness
The eVect of ageing time was only signiWcant for values in all the breeds studied. In general, sensory val-
beef odour intensity in the BA and LI breeds. In both ues for tenderness were higher as the ageing time
breeds, the values found at 35 days were the lowest and increased, in this regard our results agree with those of
statistically diVerent to those observed at 1, 3 and 7 Campo et al. (1999). Miller et al. (1997) stated that the
days. Nevertheless, these results could be partly enzymatic activity has been implicated as a cause of beef
explained by the muscle characteristics of the animals tenderness diVerences between ageing times. In our
with higher muscle development. Thus, they have study, the values of BA, HO and BS breeds observed at
greater number of muscle cells, with a predominance of 14, 21 and 35 days are higher and statistically diVerent to
fast contracting white Wbres, which have faster degra- those observed at 1, 3 and 7 days of ageing. The major
dation and higher ageing rates at short ageing times increase in tenderness was observed between 1 and 14
(Ouali, 1990), with a possible development of beef days of ageing (in relation to the total tenderization
odours at these times. On the other hand, our results between 1 and 35 days; 100%). Thus, at 14 days of age-
agree, in general, with those of Campo et al. (1999), ing, BA obtained 83.0% of the total tenderization and BS
who obtained the highest values of overall odour inten- 89.5%, whereas, LI obtained total tenderization at 7 days
sity in the four breed groups studied at 21 days of age- and HO at 14 days of ageing.
ing but with a reduction of the natural Xavour There were no diVerences in juiciness between breeds
perception. On the other hand, the HO and BS showed (Table 4), however, due to diVerent fat percentages of the
no signiWcant diVerences throughout the ageing time, rib and fatness scores, they were expected, as reported by
but a similar tendency was observed. With regards to Destefanis et al. (1996) comparing Piemontese and Bel-
the liver odour intensity, there were no signiWcant gian Blue White.
diVerences throughout ageing. Juiciness showed a diVerent evolution during ageing
The main textural diVerences were found in tenderness depending on the breed. In HO and BA there were no
values (Table 3); this in agreement with Gregory, CundiV, signiWcant eVects of the ageing time. However, ageing
Koch, Dikeman, and Koohmaraie (1994). SigniWcant aVected juiciness in LI and BS, the values found at 3
diVerences among breeds were observed at 1, 3 and 7 days and 7 days being the highest in both breeds. Juiciness
 F. Monsón et al. / Meat Science 71 (2005) 471–479 475

Table 4
Meat characteristics in four beef breeds and ageing times assessed by a trained sensory panel
Sensory traits Breed Ageing time
1 3 7 14 21 35 s.e.d.
Beef odour intensity BA 5.58b 5.61 b 5.66b 5.27a,b 5.39a,b 4.92a 1.350
HO 5.26 5.34 5.46 5.07 5.07 4.91 0.962
LI 5.28b 5.37b 5.46b 5.41b 5.08a,b 4.62a 1.481
BS 5.18 5.21 5.56 5.31 5.02 4.99 0.975
s.e.d. 0.350 0.330 0.187 0.273 0.325 0.319
Liver odour intensity BA 3.58 3.72 3.28 3.43 3.71 3.19 0.833
HO 3.27 3.38 3.15 3.10 3.35 3.19 0.537
LI 3.45 3.38 3.32 3.17 3.46 3.23 0.555
BS 3.19 3.28 3.21 3.11 3.32 3.59 0.798
s.e.d. 0.347 0.378 0.138 0.307 0.343 0.474
Tenderness BA 5.16a,x,y 5.76b,c,y 5.21a,b,x 5.99c 6.04c 6.16c 2.101
HO 4.77a,x 4.95a,x 5.34a,x 6.10b 6.47b 6.06b 3.346
LI 5.57a,y 6.19b,y 6.45b,y 6.04a,b 5.98a,b 6.34b 1.469
BS 4.99a,x,y 5.97b,c,y 5.62a,b,x 6.44c 6.35c 6.61c 2.923
s.e.d. 0.664 1.073 1.061 0.399 0.455 0.478
Juiciness BA 4.59 5.04 4.51 5.00 4.40 4.76 1.277
HO 4.61 4.81 4.79 5.16 5.20 4.86 1.120
LI 4.84a,b 5.16b 5.31a,b 4.76a,b 4.47a 4.38a 1.716
BS 4.66a 5.51b 4.89a,b 4.70a 4.74a 4.67a 1.575
s.e.d. 0.219 0.576 0.631 0.424 0.710 0.396
Residue BA 4.97 4.98y 4.80 4.32 4.76 4.55 1.251
HO 4.90 4.78x,y 4.63 3.80 4.22 4.19 2.033
LI 4.59 4.19x 4.10 4.37 4.28 4.47 1.030
BS 4.69 4.22x 4.32 3.92 4.21 4.23 1.196
s.e.d. 0.349 0.785 0.605 0.356 0.514 0.343
Beef Xavour intensity BA 5.96 5.83 5.85 5.89 5.93 5.68 0.486
HO 5.54 5.62 5.76 5.86 5.95 5.41 0.982
LI 5.74 5.75 5.82 5.79 5.39 5.11 1.332
BS 5.56 5.89 5.96 5.60 5.57 5.69 0.821
s.e.d. 0.390 0.228 0.166 0.251 0.524 0.523
Liver Xavour intensity BA 3.79 3.81 3.65 3.69 3.84 4.05 0.676
HO 3.50 3.51 3.34 3.39 3.92 3.69 1.026
LI 3.64 3.28 3.24 3.35 3.78 3.74 1.134
BS 3.48 3.46 3.21 3.64 3.93 3.86 0.782
s.e.d. 0.282 0.437 0.391 0.333 0.139 0.312
Bitter Xavour intensity BA 2.20a 2.32a 2.50a,b 2.06a 2.45a,b 2.84b 1.306
HO 2.15a 2.04a 2.29a,b 1.93a 2.06a 2.71b 1.354
LI 2.00a 2.04a 2.00a 2.27a 2.50a,b 2.83b 1.569
BS 1.95a 2.01a 2.23a,b 2.33a,b 2.21a,b 2.55b 1.047
s.e.d. 0.238 0.287 0.395 0.367 0.395 0.259
Overall acceptance BA 5.15 5.39 5.04 5.48 5.15 4.94 0.990
HO 4.95a,b,c 5.30a,b,c 5.38a,b,c 5.69c 5.47b,c 4.76a 1.670
LI 5.40b,c 5.65c 5.83c 5.27b,c 4.89b 4.26a 2.641
BS 5.00a,b 5.62b 5.27a,b 5.09a,b 5.00a,b 4.82a 1.351
s.e.d. 0.391 0.335 0.630 0.511 0.486 0.574
Beef and liver odour intensity: 1, very low intensity to 9, very high intensity. Tenderness: 1, very tough to 9, very tender. Juiciness: 1, very dry to 9,
very juicy. Residue: 1, low amount of residue to 9, large amount of residue. Beef, liver and bitter Xavour intensity: 1, very low intensity to 9, very high
intensity. Overall acceptance: 1, non acceptable to 9, very acceptable.
BA: Blonde d’Aquitaine; HO: Holstein; LI: Limousin; BS: Brown Swiss.
a–c: diVerent letters in the same row denote diVerences (p < 0.05), between ageing times within the same breed.
x,y: diVerent letters in the same column denote diVerences (p < 0.05), between breeds within the same ageing time.

values decreased from 14 days of ageing. This could be There were only signiWcant diVerences in residue
partly explained by the weakening of muscle structure, between breeds at three days of ageing. LI and BS had
which may produce higher losses of liquid during lower residue scores. These two breeds at the same time
cooking. of ageing, were the most tender and, as is known, when
476 F. Monsón et al. / Meat Science 71 (2005) 471–479
tenderness increases, residue decreases. BA had the high-
est residue score. This could be explained partly by the
special characteristics of high muscled animals, whose
muscles contain twice the number of Wbres, compared
with other breeds with normal musculature (Wegner
et al., 2000), which is associated with a slightly higher
heat labile collagen content and low calpain I level
(Uytterhaegen et al., 1994). The Blonde d’Aquitaine
breed, in which neither deletion nor mutation in the
myostatin gene has yet been identiWed, shows similar
muscle characteristics to those of double muscled ani-
mals (Listrat et al., 2001).
The quantity of residue detected was not aVected by
ageing; however, results showed a tendency to decrease
as ageing time increased. Other authors (Geesink,
Koolmees, Van Lacks, & Smulders, 1995; Nishimura,
Hattori, & Takahashi, 1996; Wheeler, Savell, Cross,
Lunt, & Smith, 1990) found a signiWcant decrease of the
residue score throughout the ageing process, and they
attributed it to the degradation of the myoWbrilar and
connective structure.
Breed eVect was not signiWcant for beef, liver and bit-
ter Xavour intensity (Table 4). Hoving-Bolink et al.
(1999) did not observe diVerences in Xavour intensity
between breeds (Piemontese and Limousin) with diVer-
ent percentages of intramuscular fat. Furthermore,
Campo et al. (1999) did not Wnd diVerences in global
Xavour intensity and in the presence of liver Xavour
among Spanish breed types. However, Mandell, Gullet,
Wilton, Allen, and Osborne (1997) found higher Xavour
intensity in Limousin than in Charolais, and they attrib-
uted this diVerence to the higher fat percentage of the
former breed. In this regard, Hankey and Kay (1988)
stated that fatness inXuenced the meat Xavour because
the lipid fraction would be where the characteristic spe-
cies compounds are found.
The ageing time is an important factor for the devel-
opment of Xavour precursors. In general, bovine meat
with 1 day of ageing does not have a speciWc aroma.
More ageing improves the Xavour, reaching an optimum
and then, at long ageing times, oV-Xavours develop. In
this study the ageing time did not signiWcantly aVect the
beef and liver Xavour intensity. Nevertheless, in BA, HO
and LI we observed a tendency of beef Xavour to
decrease, as ageing time increased, with the lowest values
at 35 days. However ageing time aVected bitterness, the
highest values being observed at 35 days. Our results
agree with those of Spanier, Flores, McMillin, and Bid-
ner (1997), who, in beef patties of Brangus meat, found
that during post-mortem ageing there was a gradual
decline in the beef Xavour and a signiWcant increase of
the undesirable aromatic bitter Xavour, especially after
10 days.
The sensory panel found no diVerences between
breeds in the overall acceptance of the meat (Table 4).
However, one tendency was observed: the highest
acceptability values were found until 14 days of ageing
for the LI breed, at 21 days for HO breed and at 35 days
for the BA breed. DransWeld et al. (1984), postulate that
tenderness and juiciness were the properties that most
inXuence meat acceptability. In this study, partial corre-
lations between sensory variables indicated that tender-
ness (r D 0.60), juiciness (r D 0.59) and beef Xavour
intensity (r D 0.49) were the attributes that most inXu-
enced the acceptability of meat. In this sense, the attri-
butes of Xavour (beef, liver and bitter Xavour) (p < 0.01)
were signiWcantly correlated (although lower) with ten-
derness, showing a small relationship between Xavour
and texture for the panel. The highest correlation coeY-
cient was observed for beef Xavour (0.22) and the lowest
for bitter Xavour (¡0.10).
Ageing aVected the overall acceptance of the meat in
BS, LI and HO breeds (p < 0.001). LI and BS had the
highest acceptability values between 3 and 7 days of age-
ing and BA between 3 and 14 days (p < 0.05); neverthe-
less, HO showed these values between 14 and 21 days.
Moreover, our results agree with those of Campo et al.
(1999), who concluded that beef breeds needed shorter
ageing times to reach high acceptability.
3.1.1. Consumer test
Tenderness was the only characteristic signiWcantly
aVected by breed, whereas ageing and breed x ageing
interaction aVected all the variables analysed (Table 5).
Tenderness is one of the most important criteria for
beef quality and it has been demonstrated that consum-
ers are ready to pay a higher price once assured that the
beef is tender. The sensory scoring showed (Table 6) that
LI beef was the most tender until 7 days of ageing. How-
ever, BS was scored by consumers as the most tender
from 14 days of ageing, showing similar results to those
found by the panel.
In the consumer test performed in the present study,
the ageing time aVected tenderness, which increased sig-
niWcantly at long ageing times. However, the major
increase in tenderness was observed between 1 and 14
days of ageing (in relation to the total tenderization
between 1 and 35 days; 100%). Thus, BA obtained
Table 5
F values and signiWcance of breed and ageing eVects on consumer sen-
sory beef characteristics
Breed Ageing Breed £ ageing
Tenderness 7.54 28.78 5.01
¤¤¤ ¤¤¤ ¤¤¤
Acceptability Xavour 0.36 2.98 2.45
¤ ¤¤
ns
Overall acceptability 1.70 5.93 4.73
ns ¤¤¤ ¤¤¤
ns, not signiWcant.
¤
p 6 0.05.
¤¤
p 6 0.01.
¤¤¤
p 6 0.001.
 F. Monsón et al. / Meat Science 71 (2005) 471–479 477

24.82% and 54.60% of the total tenderization; HO
55.50% and 62.25% and BS 29.62% and 63.78% for 7 and
14 days, respectively, whereas, LI obtained total tenderi-
zation at 7 days. These results were similar to those
obtained with the trained sensory panel, and agree with
those of Veiseth, Shackelford, Wheeler, and Koohmaraie
(2001) who found that the tenderization process is esti-
mated to begin soon after slaughter (perhaps as soon as
3 h), but ageing is highly variable among breeds. In gen-
eral, meat tenderisation even continued to increase
slightly up to 35 days, although at a very low rate.
In this study, consumers found no diVerences in the
Xavour acceptability between breeds (Table 6); although
HO meat had the most acceptable Xavour at 21 days
(6.85), and the LI meat the least at 35 days of ageing
(5.76).
Ageing aVected Xavour acceptability in the BA, HO,
and LI breeds. For consumers, LI meat was more accept-
able between 7 and 14 days of ageing (6.78 and 6.62), HO
had the highest values between the 7 and 21 days and
BA between 14 and 35 days. These diVerences could be
attributed to the changes that occur during the postmor-
tem ageing period and during subsequent cooking and
storage. Meat shows a signiWcant alteration in the level
of numerous chemical components (sugars, organic
acids, peptides and free amino acids, and metabolites of
adenine nucleotide metabolism such as ATP) during the
postmortem ageing period. Many of these changes are
due to hydrolytic activity (Koohmaraie, 1994). However,
the behaviour observed was unexpected; especially in
comparison with the panel’s results, since, unlike them,
the consumers found a signiWcant interaction of breed
and ageing. Moreover, at 14 or 21 days of ageing, most
breeds showed a critical point where Xavour acceptabil-
ity began to decrease, probably due to the appearance of
oV-Xavours.
Overall consumer acceptability ratings were not
aVected by breed (Table 6), although the LI breed had
the highest score of acceptability at early postmortem
times, up to 14 days of ageing. At 21 and 35 days of age-
ing the highest values belonged to the BS breed. This
perception of the consumers was also perceived by the
trained taste panel.
Ageing signiWcantly aVected meat acceptability.
Acceptability showed a diVerent evolution throughout
ageing depending on the breed observed, but generally it
increased throughout the ageing time, as previously
found Smith, Culp, and Carpenter (1978). Again, as with
the panel, the highest acceptability results in the LI breed
were obtained at short ageing times. HO had its highest
acceptability at 21 days; BA and BS between 21 and 35
days of ageing. These results could be due to the fact that
consumers can focus on Xavour when meat is tender and
Xavour becomes the major factor in acceptability
(Campo et al., 2003). In this sense, HuVman et al. (1996)
found that most consumers (51%) in the survey identi-
Wed tenderness as the attribute that contributes most to
eating satisfaction, but, when steaks were evaluated at
home, Xavor aVected overall ratings more than tender-
ness ratings. Neely et al. (1998) indicated that Xavour

Table 6
Meat characteristics in four beef breeds and ageing times assessed by consumer test.
Sensory traits Breed Ageing time
1 3 7 14 21 35 s.e.d.
Tenderness BA 5.19a,y 5.58a,b,x,y 5.54a,b,x 5.96b,c,x,y 6.34c,d,y 6.60d,x 2.134
HO 4.20a,x 5.00b,x 5.51b,c,x 5.74c,x 6.54d,y,z 6.56d,x 4.356
LI 5.86a,z 6.03a,b,y 6.55b,y 6.30b,x,y 5.58a,b,x 6.11a,b,x 1.428
BS 4.91a,y 5.55b,x,y 5.63b,x 6.46c,y 7.06c,d,z 7.34d,y 3.798
s.e.d. 1.444 0.884 1.050 0.688 1.302 1.069

Flavour acceptability BA 6.11a 6.19a 6.23a 6.40a,b 6.78a,b 6.61a,b 1.047

HO 5.91a 6.46b,c 6.49c 6.43a,b,c 6.85c 6.06a,b 1.599
LI 6.42b,c 6.41b,c 6.78c 6.62c 6.04a,b 5.76a 1.581
BS 6.28 6.19 6.24 6.44 6.42 6.15 0.476
s.e.d. 0.456 0.307 0.546 0.210 0.785 0.742

Overall acceptability BA 6.04a 5.94a 5.88a 6.04a 6.63b 6.61b 1.356

HO 5.41a 6.08b 6.23b,c 6.15b,c 6.70c 6.13b,c 1.962
LI 6.34b,c 6.28b,c 6.59c 6.41c 5.82a,b 5.67a 1.504
BS 5.69a 5.94a,b 6.09b 6.38b 6.96c 7.06c 2.227
s.e.d. 0.852 0.336 0.631 0.378 1.031 1.257
Tenderness: 1, very tough to 10, very tender. Flavour acceptability: 1, extremely dislike to 10, extremely like. Overall acceptability: 1, non acceptable
to 10, very acceptable.
BA: Blonde d’Aquitaine; HO: Holstein; LI: Limousin; BS: Brown Swiss.
a–d: diVerent letters in the same row denote diVerences (p < 0.05), between ageing times within the same breed.
x–z: diVerent letters in the same column denote diVerences (p < 0.05), between breeds within the same ageing time.
478 F. Monsón et al. / Meat Science 71 (2005) 471–479
may be as important as tenderness in determining over-
all acceptability for fresh beef steaks as both Xavour and
tenderness correlated similarly with overall liking of
fresh beef steaks (r D 0.86 and 0.85, respectively). In the
present study, correlations indicated that Xavour was
more highly correlated with overall acceptability than
tenderness (r D 0.78 and 0.52, respectively). Clearly,
Xavour is an important attribute that contributes to con-
sumer satisfaction of beef.
4. Conclusions
Breed should be taken into account while assessing
consumers‘ preferences of beef throughout ageing. The
consumption of Limousin meat would be recommended
at short ageing times, while Holstein, Blonde d’Aqui-
taine and Brown Swiss meats would need longer ageing
periods (21 days) to obtain their optimum acceptance by
the consumer.
Acknowledgements
The authors thank the Regional Government of
Aragón (D.G.A.) and the Aragón Beef Meat Producers
Association for their Wnancial support, in addition to
Juan José Pardos, Begoña Panea, José Luis Olleta,
María del Mar Campo, José Luis Blasco and Ignacio
Torres for technical assistance.
References
Campo, M. M., Sañudo, C., Panea, B., Albertí, P., & Santolaria, P.
(1999). Breed type and ageing time eVects on sensory characteristics
of beef strip loin steaks. Meat Science, 51, 383–390.
Campo, M. M., Enser, M., Richardson, I., Wood, J. D., Hughes, S. I., &
Nute, G. R. (2003). EVect of diet and conditioning on the British
consumer’s perception of beef. In Proceedings 49th international
congress of meat science and technology (pp. 249–250), 31 August–5
September 2003, Campinas, Brazil.
Crouse, J. D., CundiV, L. V., Koch, R. M., Koohmaraie, M., & Seid-
eman, S. C. (1989). Comparisons of Bos indicus and Bos taurus
inheritance for carcass beef characteristics and meat palatability.
Journal of Animal Science, 67, 2661–2669.
Destefanis, G., Barge, M. T., & Brugiapaglia, A. (1996). Meat quality in
four muscles of hypertrophied Piemontese and Belgian Blue and
White young bulls. In Proceedings 42nd international congress of
meat science and technology (pp. 298–299), 1–6 September 1996,
Lillehammer, Norway.
DransWeld, E., Nute, G. R., Roberts, T. A., Boccard, R., Touraille, C.,
Buchter, L., et al. (1984). Beef quality assessed at European
Research Centres. Meat Science, 1, 1–10.
DransWeld, E. (1992). Meat tenderness, a uniWed model for meat ten-
derness. Meat Focus International, 1(5), 237–245.
Frazer, A. G. (1997). New Zealand tenderness and local meat quality
mark programmes. Proceeding Meat Quality Transfer Workshop.
In Proceedings 43rd international congress of meat science and tech-
nology (pp. 37–51), 27 July–1 August, Aukland, New Zealand.
Geesink, G. H., Koolmees, P. A., Van Lacks, H. L. J. M., & Smulders, F.
J. M. (1995). Determinants of tenderisation in beef Longissimus
dorsi and triceps brachii muscles. Meat Science, 41(1), 7–17.
Gregory, K. E., CundiV, L. V., Koch, R. M., Dikeman, M. E., &
Koohmaraie, M. (1994). Breed eVects, retained heterosis, and esti-
mates of genetic and phenotypic parameters for carcass and meat
traits of beef cattle. Journal of Animal Science, 72, 1174–1183.
Grunert, K. G. (1997). What’s in a steak? A cross-cultural study on the
quality perception of beef. Food Quality and Preference, 8(3), 157–
174.
Hankey, C., & Kay, M. (1988). A note on the food conversion and meat
quality of crossbred Aberdeen-Angus and Charolais heifers. Ani-
mal Production, 47, 497–500.
Hoving-Bolink, A. A., Hanekamp, W. J. A., & Wastra, P. (1999). EVects
of sire breed and husbandry systems on carcass, meat and eating
quality of Piemontese and Limousin crossbred bulls and heifers.
Livestock Production Science, 57, 273–278.
HuVman, K. L., Miller, M. F., Hoover, L. C., Wu, C. K., Brittin, H. C.,
& Ramsey, C. B. (1996). EVect of beef tenderness on consumer sat-
isfaction with steaks consumed in the home and restaurant. Journal
of Animal Science, 74, 91–97.
Ilian, M. A., Morton, J. D., Kent, M. P., Le Couteur, C. E., Hickford, J.,
Cowley, R., et al. (2001). Intermuscular variation in tenderness:
Association with the ubiquitous and muscle-speciWc calpains. Jour-
nal of Animal Science, 79, 122–132.
ISO. (1993). Sensory analysis; general guidance for selection, training
and monitoring of assessors. Part I: Selected assessors. ISO 8586-
1:1993, ISO, Geneve, Switzerland, 26 p.
Koch, R. M., Dikeman, M. E., Allen, D. M., May, M., Crouse, J. D., &
Campion, D. R. (1976). Characterization of biological types of cat-
tle. III. Carcass composition, quality and palatability. Journal of
Animal Science, 43, 48–62.
Koohmaraie, M. (1994). Muscle proteinases and meat aging. Meat Sci-
ence, 36, 93–104.
Listrat, A., Picard, B., Jailler, J., Collignon, H., Pecatte, J. R., Micol, D.,
et al. (2001). Grass valorisation and muscular characteristics of
Blonde d’Aquitaine steers. Animal Research, 50, 1–14.
Mandell, I. B., Gullet, E. A., Wilton, J. W., Allen, O. B., & Osborne, V. R.
(1997). EVect of diet, breed and slaughter endpoint on growth per-
formance, carcass composition and beef quality traits in Limousin
and Charolais steers. Canadian Journal of Animal Science, 77, 23–32.
Miller, M. F., Kerth, C. R., Wise, J. W., Lansdell, J. L., Stowell, J. E., &
Ramsey, C. B. (1997). Slaughter plant location, USDA quality
grade, external fat tickness, and ageing time eVects on sensory char-
acteristics of beef loin strip steak. Journal of Animal Science, 75,
662–667.
Neely, T. R., Lorenzen, C. L., Miller, R. K., Tatum, J. D., Wise, J. W.,
Taylor, J. F., et al. (1998). Beef customer satisfaction: role of cut,
USDA quality grade, and city on in-home consumer ratings. Jour-
nal of Animal Science, 76, 1027–1033.
Nishimura, T., Hattori, A., & Takahashi, K. (1996). Relationship
between degradation of proteoglycans and weakening of the intra-
muscular connective tissue during post-mortem ageing of beef.
Meat Science, 42(3), 251–260.
O’Connor, S. F., Tatum, J. D., Wulf, D. M., Green, R. D., & Smith, G.
C. (1997). Genetic eVects on beef tenderness in Bos indicus compos-
ite and Bos taurus cattle. Journal of Animal Science, 75, 1822–1830.
Ouali, A. (1990). Meat tenderization: Possible causes and mechanisms.
A review. Journal of Muscles Foods, 1, 129–165.
Sañudo, C., Macie, E. S., Olleta, J. L., Villaroel, M., Panea, B., &
Albertí, P. (2004). The eVects of slaughter weight, breed type and
ageing time on beef meat quality using two diVerent texture devices.
Meat Science, 66, 925–932.
Shackelford, S. D., Koohmaraie, M., CundiV, L. V., Gregory, K. E.,
Rohrer, G. A., & Savell, J. W. (1994). Heretability and phenotypic
and genetic correlations for bovine postrigor calpastatin activity,
intramuscular fat content, Warner-Bratzler shear force, retail
 F. Monsón et al. / Meat Science 71 (2005) 471–479
product yield and growth rate. Journal of Animal Science, 72, 857–
863.
Sinclair, K. D., Lobely, G. E., Horgan, G. W., Kyle, D. J., Porter, A. D.,
Mattews, K. R., et al. (2001). Factors inXuencing beef eating quality
1. EVects of nutritional regimen and genotype on organoleptic
properties and instrumental texture. Animal Science, 72, 269–277.
Smith, G. C., Culp, G. R., & Carpenter, Z. L. (1978). Postmortem aging
of beef carcasses. Journal of Food Science, 43, 823–826.
Spanier, A. M., Flores, M., McMillin, K. W., & Bidner, T. D. (1997).
The eVect of post-mortem aging on meat Xavour quality in Brangus
beef. Correlation of treatments, sensory, instrumental and chemical
descriptors. Food Chemistry, 59(4), 531–538.
SPSS (2003).SPSS for Windows version 11.0 Chicago IL: SPSS Inc.
Uytterhaegen, L., Claeys, E., Demeyer, D., Lippens, M., Fiems, L. O.,
Boucque, C. Y., et al. (1994). EVects of double-muscling on carcass
quality, beef tenderness and myoWbrillar protein degradation in
Belgian Blue White bulls. Meat Science, 38, 255–267.
Veiseth, E., Shackelford, S. D., Wheeler, T. L., & Koohmaraie, M.
(2001). EVect of postmortem storage on
-calpain and m-calpain in
ovine skeletal muscle. Journal of Animal Science, 79, 1502–1508.
Verbeke, W., & Viaene, J. (1999). Beliefs, attitude and behaviour
towards fresh meat consumption in Belgium: empirical evidence
479
from a consumer survey. Food Quality and Preference, 10, 437–
445.
Webster, J. (1997). Australian beef eating quality assurance. Implementa-
tion of national standards. Proceeding Meat Quality Transfer Work-
shop. In Proceedings 43rd international congress of meat science and
technology (pp. 37–51), 27 July–1 August, Aukland, New Zealand.
Wegner, J., Albrecht, E., Fiedler, I., Teuscher, F., Papstein, H. J., &
Ender, K. (2000). Growth- and breed-related changes of muscle
Wbre characteristics in cattle. Journal of Animal Science, 78, 1485–
1496.
Wheeler, T. L., Savell, J. W., Cross, H. R., Lunt, D. K., & Smith, S. B.
(1990). EVect of postmortem treatments on the tenderness of meat
from Hereford, Brahman and Brahman-cross beef cattle. Journal of
Animal Science, 68, 3677–3686.
Whipple, G., Koohmaraie, M., Dikeman, M. E., Crouse, J. D., Hunt, M.
C., & Klemm, R. D. (1990). Evaluation of attributes that aVect Lon-
gissimus muscle tenderness in Bos taurus and Bos indicus cattle.
Journal of Animal Science, 68, 2716–2728.
Wulf, D. M., Tatum, J. D., Green, R. D., Morgan, J. B., Golden, B. L., &
Smith, G. C. (1996). Genetic inXuences on beef Longissimus palat-
ability in Charolais- and Limousin-sired steers and heifers. Journal
of Animal Science, 74, 2394–2405.