Evaluation of quality and biochemical properties of Bovine meat from different rearing systems
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Keywords
Abstract
The quality of meat plays an important role in maintaining human health. The aim of this study was to characterize the quality traits (color, marbling, and tenderness) of the Longissimus thoracis muscle and to compare the antioxi-dant capacity, phospholipid (PL) composition, and advanced glycation end products (AGEPs) in the diaphragm of beef from organic and traditional farming. Additionally, the effects of short supply chains (SSCs) and long supply chains (LSCs) were compared. For statistical analysis, t-tests and ANOVA were used. The results demonstrated that meat from organically raised animals had 1.7 times higher antioxidant power, richer in PL content by 1.25 and 1.12 times, and cholesterol levels were 3.38 and 2.84 times higher than meat from traditionally raised animals in both SSCs and LSCs, respectively. Conversely, the LSC doubled the value of AGEPs in organic meat.
Riferimenti bibliografici
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Purslow PP, Gagaoua M, Warner RD. Insights on meat quality from combining traditional studies and proteomics. Meat Sci. 2021;174:108423. https://doi.org/10.1016/j.meatsci.2020.108423
Reddy VP, Aryal P, Darkwah EK. Advanced glycation end products in health and disease. Microorganisms. 2022;10:1848. https://doi.org/10.3390/microorganisms10091848
Silva DRG, de Moura APR, Ramos ALS, Ramos EM. Comparison of Warner-Bratzler shear force values between round and square cross-section cores for assessment of beef Longissimus tenderness. Meat Sci. 2017;125:102–5. https://doi.org/10.1016/j.meatsci.2016.11.017
Špehar M, Vincek D, Žgur S. Beef quality: Factors affecting tenderness and marbling. Stočarstvo. 2008;62:463–78.
Vitali A, Grossi G, Martino G, Bernabucci U, Nardone A, Lacetera N. Carbon footprint of organic beef meat from farm to fork: A case study of short supply chain. J Sci Food Agric. 2018;98:5518–24. https://doi.org/10.1002/jsfa.9098
Wang F, Cheng Y, Yin L, Liu S, Li X, Xie M, et al. Dietary supplementation with ellagic acid improves the growth performance, meat quality, and metabolomics profile of yellow-feathered broiler chickens. Poult Sci. 2024;103:103700. https://doi.org/10.1016/j.psj.2024.103700
Warner RD, Wheeler TL, Ha M, Li X, Bekhit AED, Morton J, et al. Meat tenderness: Advances in biology, biochemistry, molecular mechanisms and new technologies. Meat Sci. 2022;185:108657. https://doi.org/10.1016/j.meatsci.2021.108657
Xie X, Meng Q, Cui Z, Ren L. Effect of cattle breed on meat quality, muscle fiber characteristics, lipid oxidation and fatty acids in China. Asian-Australas J Anim Sci. 2012;25(6):824–31. https://doi.org/10.5713/ajas.2011.11462
Albi E, Magni MV. The presence and the role of chromatin cholesterol in rat liver regeneration. J Hepatol. 2002;36:395–400. https://doi.org/10.1016/S0168-8278(01)00301-4
Bastas A, Liyanage K. Sustainable supply chain quality management: A systematic review. J Clean Prod. 2018;181:726–44. https://doi.org/10.1016/j.jclepro.2018.01.110
Bonny S, Polkinghorne R, Strydom P, Matthews K, López-Campos Ó, Nishimura T, et al. (2017). Chapter 10 – Quality Assurance Schemes in Major Beef-Producing Countries. In P. P. Purslow (Ed.), New Aspects of Meat Quality (pp. 223–255): Woodhead Publishing. https://doi.org/10.1016/B978-0-08-100593-4.00011-4
Brewer MS, Zhu LG, Bidner B, Meisinger D J, McKeith FK.. Measuring pork colour: Effects of bloom time, muscle, pH and relationship to instrumental parameters. Meat Sci. 2001;57(2):169–76. https://doi.org/10.1016/S0309-1740(00)00089-9
Cenci-Goga BT, Iulietto MF, Sechi P, Borgogni E, Karama M, Grispoldi L. (2020). New Trends in Meat Packaging Microbiology Research, 11 (2), pp. 56–67. https://doi.org/10.3390/microbiolres11020010
Codini M, Tringaniello C, Cossignani L, Boccuto A, Mirarchi A, Cerquiglini L, et al. Relationship between fatty acids composition/antioxidant potential of breast milk and maternal diet: Comparison with infant formulas. Molecules. 2020;25:2910. https://doi.org/10.3390/molecules25122910
Corlett MT, Pethick DW, Kelman KR, Jacob RH, GardnerGE. Consumer perceptions of meat redness were strongly influenced by storage and display times. Foods. 2021;10(3 ). https://doi.org/10.3390/foods10030540
Edwards, F. (2026). In: Alternative Food Networks BT – Encyclopedia of Food and Agricultural Ethics. Thompson PB, Kaplan DM, editors. Springer Netherlands; Dordrecht. pp. 1–7. https://doi.org/10.1007/978-94-007-6167-4_513-1
Foster Jr. ST, Wallin C, Ogden J. Towards a better understanding of supply chain quality management practices. Int J Prod Res. 2011;49:2285–300. https://doi.org/10.1080/00207541003733791
Grapentine S, Bakovic M. Significance of bilayer-forming phospholipids for skeletal muscle insulin sensitivity and mitochondrial function. J Biomed Res. 2019;34:1–13. doi: 10.7555/JBR.33.20180104. https://doi.org/10.7555/JBR.33.20180104
Grispoldi L, Chalias A, Barzi E, Pecorari L, Tassinari M, Saraiva C, et al. Effect of packaging and storage conditions on some quality traits of bovine meat. Ital J Food Saf, 2022;11(2 ): art. no. 10038. https://doi.org/10.4081/ijfs.2022.10038
Groß R, Reßin H, von Maltitz P, Albers D, Schneider L, Bley H, et al. Phosphatidylserine-exposing extracellular vesicles in body fluids are an innate defence against apoptotic mimicry viral pathogens. Nat Microbiol. 2024;9:905–21. https://doi.org/10.1038/s41564-024-01637-6
Hobbs JE.. The COVID-19 pandemic and meat supply chains. Meat Sci. 2021;181:108459. doi: 10.1016/j.meatsci.2021.108459. https://doi.org/10.1016/j.meatsci.2021.108459
Kamouh HM, Kirrella GA, Shafik S, Mostafa NY. Heavy metals load in chicken meat and its reduction by probiotic strains. Open Vet J. 2024;14:564–70. https://doi.org/10.5455/OVJ.2024.v14.i1.51
Kanaan MHG, Tarek AM. Innovative modern bio-preservation module of meat by lytic bacteriophages against emergent contaminants. Open Vet J. 2022;12:1018–26. https://doi.org/10.5455/OVJ.2022.v12.i6.30
Li CZ, Wu LM, Zhu CX, Du HY, Chen GX, Yang F.- The impacts of dietary sphingomyelin supplementation on metabolic parameters of healthy adults: A systematic review and meta-analysis of randomized controlled trials. Front Nutr. 2024;11:1363077. https://doi.org/10.3389/fnut.2024.1363077
Li G, Wu Y, Zhang Y, Wang H, Li M, He D, et al. Research progress on phosphatidylinositol 4-kinase inhibitors. Biochem Pharmacol. 2024;220:115993. https://doi.org/10.1016/j.bcp.2023.115993
Li YE, Norris DM, Xiao FN, Pandzic E, Whan RM, Fok S, et al. Phosphatidylserine regulates plasma membrane repair through tetraspanin-enriched macrodomains. J Cell Biol. 2024;223:e202307041. https://doi.org/10.1083/jcb.202307041
Paseban T, Alavi MS, Etemad L, Roohbakhsh A. The role of the ATP-binding cassette A1 (ABCA1) in neurological disorders: A mechanistic review. Expert Opin Ther Targets. 2023;27:531–52. https://doi.org/10.1080/14728222.2023.2235718
Purslow PP, Gagaoua M, Warner RD. Insights on meat quality from combining traditional studies and proteomics. Meat Sci. 2021;174:108423. https://doi.org/10.1016/j.meatsci.2020.108423
Reddy VP, Aryal P, Darkwah EK. Advanced glycation end products in health and disease. Microorganisms. 2022;10:1848. https://doi.org/10.3390/microorganisms10091848
Silva DRG, de Moura APR, Ramos ALS, Ramos EM. Comparison of Warner-Bratzler shear force values between round and square cross-section cores for assessment of beef Longissimus tenderness. Meat Sci. 2017;125:102–5. https://doi.org/10.1016/j.meatsci.2016.11.017
Špehar M, Vincek D, Žgur S. Beef quality: Factors affecting tenderness and marbling. Stočarstvo. 2008;62:463–78.
Vitali A, Grossi G, Martino G, Bernabucci U, Nardone A, Lacetera N. Carbon footprint of organic beef meat from farm to fork: A case study of short supply chain. J Sci Food Agric. 2018;98:5518–24. https://doi.org/10.1002/jsfa.9098
Wang F, Cheng Y, Yin L, Liu S, Li X, Xie M, et al. Dietary supplementation with ellagic acid improves the growth performance, meat quality, and metabolomics profile of yellow-feathered broiler chickens. Poult Sci. 2024;103:103700. https://doi.org/10.1016/j.psj.2024.103700
Warner RD, Wheeler TL, Ha M, Li X, Bekhit AED, Morton J, et al. Meat tenderness: Advances in biology, biochemistry, molecular mechanisms and new technologies. Meat Sci. 2022;185:108657. https://doi.org/10.1016/j.meatsci.2021.108657
Xie X, Meng Q, Cui Z, Ren L. Effect of cattle breed on meat quality, muscle fiber characteristics, lipid oxidation and fatty acids in China. Asian-Australas J Anim Sci. 2012;25(6):824–31. https://doi.org/10.5713/ajas.2011.11462
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Jul 1, 2025
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Vukašinović, A., Fiorani, F., Costanzi, E., Cataldi, S., Sorci, G., Cencigoga, B., & Albi, E. (2025). Evaluation of quality and biochemical properties of Bovine meat from different rearing systems. Italian Journal of Food Science, 37(3), 120-128. https://doi.org/10.15586/ijfs.v37i3.2979
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Come citare
Vukašinović, A., Fiorani, F., Costanzi, E., Cataldi, S., Sorci, G., Cencigoga, B., & Albi, E. (2025). Evaluation of quality and biochemical properties of Bovine meat from different rearing systems. Italian Journal of Food Science, 37(3), 120-128. https://doi.org/10.15586/ijfs.v37i3.2979