Total score as a genetic index of meat quality traits in Chianina beef cattle

The aim of this research was to study a Total Score Index, capable to resume the meat quality traits, and useful for improvement programs. The quality of meat from the Longissimus dorsi muscle, of 82 Chianina bulls, was analysed. The animals, reared in two Tuscan farms with different feeding-programs, were slaughtered at about 19 months of age. Colour traits, observed before and after 48 h of storage, tenderness traits, water-holding capacity and chemical composition were considered. Three sub-indexes (Appearance Index “AI”, Quality Index “QI” and Chemical Composition Index “CCI”) were defined and they contributed, after weighing, to the Total Score and to the relative Total Selection Index “TSI”. All indexes allowed us to determine differences due to environmental variability (breeding farm), biological factors (age at slaughter) and genetic factors, such as the family and the place of origin of the sires. A methodological model is proposed in this study, that did not pretend to resolve the issue of evaluating meat quality for the purpose of genetic improvement. In addition, since the consumer has the irreplaceable task of evaluating the complex set of his sensation when buying, cooking and eating a particular cut of meat, it is, therefore, obvious that the relative influence of single parameters may change over time according to the changing tastes.