Factors determining the sensorial quality of bovine meat: what is the importance of breed?

The evaluation of the sensorial qualities of meat is a major challenge for the meat sector since consumption tends to evolve towards lower quantities of meat but of greater quality. According to several studies done recently on the study, it appears that there are several factors responsible for meat taste. These studies showed that genetic markers could be responsible for different meat qualities. Thus, several genes or proteins may be more or less directly linked to meat tenderness. The breed would also have a variable influence; some specialized beef breeds have a tendency to produce more tender meat than dairy breeds due to specific characteristics such as the expression of the double-muscled gene. This article is aimed at establishing the importance of genetic factors belonging to the animal itself such as its age, sex and hormonal status, breeding method and in particular its food up to the transformation process of changing “muscle” into “meat”. Indeed, transformation, maturation and cooking play crucial roles in tenderness and the different aromas of meat whereas overall the influence of breed is low.