Carcass and meat quality of three muscles from 17 Limousine and 17 Limousine x Red Pied organically-raised beef cattle were studied. The carcasses were classified according to the European (S)EUROP classification scale and some linear measurements were taken. After an 8-day ageing period, longissimus thoracis, triceps brachii and semitendinosus muscles were excised from all carcasses and subjected to the following analyses: pH, meat colour, water holding capacity, tenderness, chemical composition and fatty acid profile. The carcasses deriving from the two genetic types were of medium conformation and had a slight fattening degree; the Limousine bullocks produced meat which was lighter and paler in colour, more tender and with a lower percentage of intramuscular fat. Comparison between muscles showed that the semitendinosus had higher values of Lightness (L*) and Hue (H*), thus giving lighter and paler meat, but it was less tender and had a higher cooking loss. Meat quality characteristics of triceps brachii and longissimus thoracis muscles were similar; the meat analysed had a very low content of intramuscular fat, expressed as ether extract. Only slight differences between muscles were found in the fatty-acid profile.
Quality of carcass and meat in bullock of different genotypes raised under organic system
PREZIUSO, GIOVANNA;RUSSO, CLAUDIA;
2004-01-01
Abstract
Carcass and meat quality of three muscles from 17 Limousine and 17 Limousine x Red Pied organically-raised beef cattle were studied. The carcasses were classified according to the European (S)EUROP classification scale and some linear measurements were taken. After an 8-day ageing period, longissimus thoracis, triceps brachii and semitendinosus muscles were excised from all carcasses and subjected to the following analyses: pH, meat colour, water holding capacity, tenderness, chemical composition and fatty acid profile. The carcasses deriving from the two genetic types were of medium conformation and had a slight fattening degree; the Limousine bullocks produced meat which was lighter and paler in colour, more tender and with a lower percentage of intramuscular fat. Comparison between muscles showed that the semitendinosus had higher values of Lightness (L*) and Hue (H*), thus giving lighter and paler meat, but it was less tender and had a higher cooking loss. Meat quality characteristics of triceps brachii and longissimus thoracis muscles were similar; the meat analysed had a very low content of intramuscular fat, expressed as ether extract. Only slight differences between muscles were found in the fatty-acid profile.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
