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 various 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 proved to be of medium conformation and had a poor state of fattening; the Limousine bullocks furnished meat which was more lighter and paler in colour, more tender and with a lower percentage of intramuscular fat. Comparison of the muscles showed that the semitendinosus had higher values of Lightness (L*) and Hue (H*), thus furnishing 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, and only slight differences between muscles were revealed in the fatty-acid profile.
La qualità della produzione di carne bovina biologica della Tenuta di San Rossore. Monitoraggio dell’azienda agricola biologica della Tenuta di San Rossore: Anno 2003
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 various 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 proved to be of medium conformation and had a poor state of fattening; the Limousine bullocks furnished meat which was more lighter and paler in colour, more tender and with a lower percentage of intramuscular fat. Comparison of the muscles showed that the semitendinosus had higher values of Lightness (L*) and Hue (H*), thus furnishing 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, and only slight differences between muscles were revealed in the fatty-acid profile.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
