Beef quality in Bos indicus cattle: biological markers for meat attributes in different ultimate pH ranges

Abstract

The world beef production chain has been directed to explore consumer demands, which are increasingly requiring product quality, variety, and safety. In this scenario, the Brazilian beef production has a challenge in focusing on competitivity and modernity, using technology as a way that leads to sustainability, ethics, and profit. However, there is a lack of information about the quality standards and critical points based on categories formed by the product characteristics originated from the Brazilian beef production. The study of those characteristics will allow development of alternatives to mitigate quality problems in the production and product, as well as identification of limitations in the production systems. The general objectives are: physical-chemical and microbiological characterization based on variation in a primary meat quality attribute, represented by different ultimate pH ranges, determined in the Longissimus dorsi at 48 hours post-mortem. Samples from the different pH ranges (normal, intermediate and high) will be characterized by determination of: muscle glycogen and mitochondrial energy metabolism, water holding capacity, shear force, proteolytic processes, proteome, color and pigment state, protein and lipid oxidation and anti-oxidants enzyme activities, impact of succinate injection and packaging under modified atmosphere, as well as consumer based sensory and marketing analyses. Furthermore, Longissimus dorsi, Psoas major and Gluteus medius will be sampled to determine volatile compounds, fatty acid profile, as well as for microbiological to verify off-flavor perception. The L. dorsi will be used for sensory analyses. The information will be useful for designing decision making models about meat quality programs associated with productive efficiency, with the emphasis on decreasing losses and, increased safety and added-value. The project allows the improvement of methods and techniques for the prediction of meat quality, as well as, the formation of research is an area and training of an interdisciplinary research group focused on the production of beef. (AU)