Chemical composition, sensory characteristics, and fatty acid profile of muscle from Aberdeen Angus, Charolais, Simmental, and Hereford bulls

Aberdeen Angus (AA), Charolais (CH), Simmental (SI), and Hereford (HE) bulls were used in two fattening experiments to determine breed differences in chemical composition, sensory characteristics, and fatty acid profile of m. longissimus thoracis et lumborum. The target slaughter live weights were set at 550 kg for early maturing breeds AA and HE and 630 kg for late maturing breeds CH and SI. Intramuscular lipid contents were significantly higher in AA and HE than in CH and SI, but cholesterol contents were similar. The highest content of dry matter was found in HE (P less than 0.05), whereas AA had the lowest protein content (P less than 0.001). Meat from AA generally received the highest scores for different sensory characteristics (odour, flavour, texture, and juiciness). Concentrations of stearic acid (C18:0) in muscle lipids were significantly lower in SI than in CH, total saturated fatty acids conc. were significantly lower in SI than in CH and AA. CH had less oleic acid (C18:1-n9c) and total monounsaturated fatty acids than AA (P less than 0.05), SI and HE (P less than 0.01). Concentrations of linolenic acid (C18:3-n3) were highest in AA (P less than 0.01).