Clustering of Fatty Acids Composition, Sensory Quality and Proteomic Biomarkers of Young Charolais Bulls

M.-P. Ellies-Oury; M. Bonnet; M. Gagaoua; M.-M. Mialon; D. Durand; D. Gruffat; D. Micol; M. Chavent; J. Saracco; L. De Koning; B. Picard

Clustering of Fatty Acids Composition, Sensory Quality and Proteomic Biomarkers of Young Charolais Bulls

In: 63rd International Congress of Meat Science and Technology

Authors:

M.-P. Ellies-Oury

M.-P. Ellies-Oury ¹UMR1213 Herbivores, INRA, VetAgro Sup, Clermont université, Université de Lyon, 63122 Saint-Genès-Champanelle, France

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M. Bonnet

M. Bonnet ¹UMR1213 Herbivores, INRA, VetAgro Sup, Clermont université, Université de Lyon, 63122 Saint-Genès-Champanelle, France

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M. Gagaoua

M. Gagaoua ¹UMR1213 Herbivores, INRA, VetAgro Sup, Clermont université, Université de Lyon, 63122 Saint-Genès-Champanelle, France

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M.-M. Mialon

M.-M. Mialon ¹UMR1213 Herbivores, INRA, VetAgro Sup, Clermont université, Université de Lyon, 63122 Saint-Genès-Champanelle, France

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D. Durand

D. Durand ¹UMR1213 Herbivores, INRA, VetAgro Sup, Clermont université, Université de Lyon, 63122 Saint-Genès-Champanelle, France

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D. Gruffat

D. Gruffat ¹UMR1213 Herbivores, INRA, VetAgro Sup, Clermont université, Université de Lyon, 63122 Saint-Genès-Champanelle, France

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D. Micol

D. Micol ¹UMR1213 Herbivores, INRA, VetAgro Sup, Clermont université, Université de Lyon, 63122 Saint-Genès-Champanelle, France

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M. Chavent

M. Chavent ²Université de Bordeaux, UMR5251, INRIA, 33400 Talence France

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J. Saracco

J. Saracco ²Université de Bordeaux, UMR5251, INRIA, 33400 Talence France

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L. De Koning

L. De Koning ³Institut Curie centre de recherche, Université de recherche PSL Plateforme RPPA, 26 rue de l’Ulm, 75248 Paris, France; brigitte.picard@inra.fr; marie-pierre.ellies@inra.fr

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, and

B. Picard

B. Picard ¹UMR1213 Herbivores, INRA, VetAgro Sup, Clermont université, Université de Lyon, 63122 Saint-Genès-Champanelle, France

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Type:: Chapter

Pages:: 838–839

DOI:: https://doi.org/10.3920/9789086868605_374

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Fatty acid composition, meat sensory quality and muscle biomarkers of tenderness and intramuscular fat content were characterized for the Longissimus thoracis of young Charolais bulls. Each dataset was grouped into homogeneous clusters in order to constitute different synthetic quantitative variables, which were further combined in Global Indexes. The innovative statistical approach used allowed a clear discrimination of muscle biomarkers that are linked not only with tenderness and adiposity but also with other sensory qualities and with fatty acids composition. This seems very useful for an early selection of carcasses depending on the characteristics expected for meat samples.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

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- Life Sciences

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Clustering of Fatty Acids Composition, Sensory Quality and Proteomic Biomarkers of Young Charolais Bulls

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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