Les relations entre la tendreté et la composition en acides gras des viandes bovines sont elles stables selon le sexe et la race ?
Résumé
Regarding beef meat, consumers have specific expectations especially concerning meat quality traits (tenderness and taste
especially) but also nutritional value of meat (fatty acid composition in particular). Thus, the aim of the present work was to
determine to what extent the choice of animal breed and type will meet the consumer’s expectations.
The study concerned 75 young bulls from three different breeds (Blond d’Aquitaine, Limousin, Angus) and 13 Charolais
heifers.
Overall, the oxidative metabolism appears associated with higher tenderness but lower nutritional value of meat (less
polyunsaturated fatty acids, more saturated ones). However, for a given breed / a given type of animal, it is difficult to
associate clearly a kind of fatty acid composition and a level of tenderness, letting us suppose that a trade-off has to be
established, in order to satisfy the various consumers’ expectations.