Relación de la dieta con el color y la terneza de la carne vacuna

Abstract

The sensorial quality of meat is important when consumers both purchase and eat it. When buying, color is most important, whereas tenderness is significant when eating. The color of the meat mostly depends on the concentration of myoglobin and pH, while tenderness is related to pH, collagen composition and myofibrillar degradation. Muscle fiber metabolism depends on the diet that the animals receive. Low-energy diets are associated with red fibers, oxidative metabolism, and increased myoglobin concentration. High-energy diets stimulate the development of glycolytic fibers, which have the ability to accumulate more glycogen. Myofiber metabolism also affects the content of proteolytic enzymes; oxidative fibers present a higher calpain concentration than glycolytic fibers. Collagen structure is affected by diet indirectly; its effect is mediated by daily weight gain. When consuming energetic diets, animals rapidly increase their weight, which will reduce total collagen by a dilution established by myofibrils increase. Additionally, an energetic diet can delay formation and stabilization of collagen structures, with an increasing soluble proportion. As diet plays an important role in the quality of meat, a good nutritional level allows maximizing quality; as a result, a large number of consumers will have a product with the sensory characteristics required.