Texture and physicochemical analysis of Creole beef at different aging times: Differences between sex and age

The adaptability of creole cattle to adverse conditions influences the physicochemical parameters and the texture of the meat. This research focused on analyzing the physicochemical properties and the textural profile of meat from criollo cattle in the northern high Andean region of Peru. One hundred bovines were used (42 females and 58 males), classified by sex, age (<3 years, 3 to 5 years, and >6 years), and body condition. It is important to highlight that these animals come from grazing management systems, acquired at a slaughterhouse, and were sacrificed using a stunning process. Characteristics such as pH, color, cooking loss, and texture (adhesiveness, cohesion, Warner-Bratzler shear force, elasticity, gumminess, and chewiness) were determined at different aging times (0, 1, 2, 7, 14, and 21 days). Means were compared using the Tukey test, and Pearson's correlation coefficient was used to evaluate the relationships between variables. The results showed that the pH at 7 and 14 days of aging was significantly highest in cattle over 6 years old compared to cattle under 3 years old, suggesting that the age of the cattle influences meat quality. It was observed that the characteristics of brightness (L*), yellowness index (b*), and hue (h*) were higher in the meat of female cattle, highlighting differences in quality based on sex. The meat from cattle under three years old showed a higher water loss on day 0, which could have implications for the preservation and quality of the product. Highlighting the importance of the correlation values between cattle characteristics and physicochemical indicators, which are essential for identifying factors that influence meat quality and for the development of statistical models in future genetic evaluations. Despite the variability in the data, the studied indicators fall within the ranges reported for specialized breeds. Therefore, the production of criollo cattle provides quality meat, thus contributing to food security and the sovereignty of the rural population. • The pH at 7 and 14 days of aging was higher in meat from cattle over 6 years of age. • The brightness (L*), the yellowness index (b*) and the tone (h*) are affected by sex, being higher in female beef. • The texture profile of Creole beef did not vary according to age and sex. • The pH of the meat measured at different aging times was related to attributes such as color, water loss during cooking, adhesiveness, cohesiveness, and texture of the meat.