Meat quality of ten cattle breeds of the Southwest of Europe

A sample of about 70 young bulls of each of ten beef cattle breeds reared in their typical production systems has been characterised with respect to meat quality traits. Breeds included were Asturiana de los Valles, Asturiana de la Montaña, Avileña-Negra Ibérica, Bruna dels Pirineus, Morucha, Pirenaica and Retinta from Spain, and Aubrac, Gasconne and Salers from France. As was previously showed regarding carcass traits, there exist large differences both between and within breed – systems. In general, rustic breeds tended to present darker and redder meats with higher haematin contents, whereas less precocious and more specialised breeds showed brighter meats with bigger water losses. Protein content was similar, whereas intramuscular fat presented the larger variations both between and within breeds. ICDH content was higher in the more rustic breeds, showing the predominantly oxidative character of their fibres. Texture measurements showed in general large within breed-system variations, the differences between breeds being less evident. Within breed-system, daily gain weight was positively associated with brighter and tender meats. In the range studied, increasing slaughter weight within breed did not have influence on meat quality. Conformation was related to lower water holding capacity and less dry matter and intramuscular fat, as well as to a lower haematin content giving brighter meats. The increase in fatness scores was related to an augment of toughness in meat specialised breeds, although in Avileña-Negra Ibérica breed fatness carcasses were related to more tender meats. Redness parameter a* was positively related to fatter animals and opposed to conformation, the opposite being true for the L* (lightness) parameter. There was a small trend of fatter carcasses to be related to oxidative fibres, whereas the muscular fibres of the more conformed carcasses were more glycolytic. Texture measurements maximum load, maximum stress and toughness were very closely related. Shear force was opposed to tenderness. Losses at cooking were opposed to juiciness, but only in the Spanish breeds. No consistent trends regarding relationships between carcass characteristics and tenderness could be observed. Overall acceptability was primarily related with tenderness and flavour, and later on juiciness.

Universality class of fiber bundles with strong heterogeneities

We study the effect of strong heterogeneities on the fracture of disordered materials using a fiber bundle model. The bundle is composed of two subsets of fibers, i.e. a fraction 0 ≤ α ≤ 1 of fibers is unbreakable, while the remaining 1 - α fraction is characterized by a distribution of breaking thresholds. Assuming global load sharing, we show analytically that there exists a critical fraction of the components αc which separates two qualitatively diferent regimes of the system: below αc the burst size distribution is a power law with the usual exponent Ƭ= 5/2, while above αc the exponent switches to a lower value Ƭ = 9/4 and a cutoff function occurs with a diverging characteristic size. Analyzing the macroscopic response of the system we demonstrate that the transition is conditioned to disorder distributions where the constitutive curve has a single maximum and an inflexion point defining a novel universality class of breakdown phenomena