Comparative assessment of beef characteristics from young bulls of different breeds and the influence of storage conditions on meat quality indicators

Comparative assessment results for quality indicators of meat samples obtained from Black Pied, Simmental and Aberdeen Angus young bulls and the influence of different temperature conditions on the quality of vacuum-packed beef during refrigerated storage are presented. The general chemical composition, physicochemical properties, and biological value of the samples based on the content of nonessential and essential amino acids were determined, as well as the protein quality index (PQI) and amino acid score. Analysis of the general chemical composition revealed higher moisture and protein content and the lowest fat content in Black Pied beef compared to other breeds. The amino acid composition of the protein showed a higher content of essential amino acids and the highest PQI value in Simmental beef. According to the calculation results, higher amino acid scores for lysine (149.1% and 129.1%) and tryptophane (200.0% and 240.0%) were noted in meat from Simmental and Aberdeen Angus young bulls, respectively. For the process of storing vacuum-packed meat in a cooled (at a temperature of 2.0 ± 0.5 °C) and superchilled state (minus 2.0 ± 0.5 °C) at a relative air humidity of 85%, a comparative analysis of changes in free amino acids and dynamics of hydrolytic and oxidative spoil- age of meat samples from various breeds was conducted. After 21 days of storage in a superchilled state, the content of free amino acids in Black Pied, Simmental and Aberdeen Angus beef was lower by 13.1% (P > 0.05), 24.1% (P ≤ 0.05) and 17.0% (P ≤ 0.01) compared to storage in a cooled state, respectively. For all studied samples stored in a cooled state, the acid number values were 40% to 41% (P ≤ 0.01) higher than in a superchilled state and peroxide number values were 20% to 23% (P ≤ 0.05) higher than in a superchilled state. It has been established that lowering the storage temperature of vacuum-packed beef helps to better preserve quality and ensure safety for meat from all breeds studied.