Comparative Analysis of Meat Quality and Flavor-Forming Volatile Compounds in Longissimus Dorsi from Different Beef Breeds

This study aimed to evaluate breed-specific differences in meat quality, nutritional compo sition, and volatile flavor compounds of beef, and to discuss their implications for animal breeding and health. Longissimus dorsi muscles were collected from four cattle breeds—Dabieshan cattle (DBS), local water buffalo (LWB), Simmental (SM), and Angus (AG)—with six animals per breed, all reared under identical feeding conditions. Meat quality parameters (color, cooking loss, shear force, and water-holding capacity), proximate composition, fatty acid and amino acid profiles, and volatile compounds were analyzed using standardized methods. Significant breed effects were observed for most traits (p < 0.05). DBS exhibited the highest intramuscular fat content (2.9%) and total fatty acid concentration, along with favorable proportions of unsaturated fatty acids (MUFA + PUFA) and abundant flavor volatiles (aldehydes and ketones). LWB showed superior water-holding capacity, lowest cooking loss, and the highest total amino acid content, including essential amino acids, along with a higher PUFA/SFA ratio. SM and AG had intermediate meat quality traits, with AG displaying lower lightness (L*) and better tenderness than SM. Notably, LWB and DBS presented higher levels of nutritionally beneficial fatty acids (e.g., C18:3n3) and amino acids (e.g., glutamic acid). Breed significantly influences meat quality and nutritional composition. DBS and LWB offer distinct advantages in fat deposition, amino acid profile, and potential health benefits. These findings provide preliminary insights for selective breeding programs aiming to improve meat quality and meet consumer preferences. The observed compositional differences—such as lower saturated fatty acids in LWB and higher intramuscular fat in DBS—may offer nutritional advantages from a dietary perspective, although direct health benefits were not assessed. The results also underscore the importance of preserving indigenous cattle genetic resources for sustainable animal production.