The European Economic Community has assigned the IGP label “Vitellone Bianco dell’Appennino Centrale” on meat produced from Chianina, Marchigiana and Romagnola cattle that were entered on the Genealogical Register and raised according to strict regulations. The aim of this study was to evaluate various carcass traits as well as the quality of meat from 40 Chianina bullocks that had been raised according to regulations regarding the “Vitellone Bianco dell’Appennino Centrale”, slaughtered at the average age of 19 months and marketed with the IGP label. Twenty-four hours after slaughter, the carcasses were evaluated for conformation and state of fattening and a duoble steak was taken from each hindquarters, vacuum packaged and stored at 4°C. After a 14-day ageing period the longissimus dorsi muscle was isolated and analyzed to determine several quality traits: pH, meat colour, water holding capacity (drip loss and cooking loss), tenderness of cooked meat and chemical composition. The carcasses, weighing an average of 458 kg, showed good conformation (R) and adequate state of fattening (2.98), in line with the guidelines established by the regulations; even meat quality traits were in the ranges reported by regulations. The results confirmed the valuable characteristics of carcass and meat from Chianina bullocks, as well as the validity of the rearing methods.

Carcass and meat quality of “Vitellone Bianco dell’Appennino Centrale” (IGP)

PREZIUSO, GIOVANNA;RUSSO, CLAUDIA;
2005-01-01

Abstract

The European Economic Community has assigned the IGP label “Vitellone Bianco dell’Appennino Centrale” on meat produced from Chianina, Marchigiana and Romagnola cattle that were entered on the Genealogical Register and raised according to strict regulations. The aim of this study was to evaluate various carcass traits as well as the quality of meat from 40 Chianina bullocks that had been raised according to regulations regarding the “Vitellone Bianco dell’Appennino Centrale”, slaughtered at the average age of 19 months and marketed with the IGP label. Twenty-four hours after slaughter, the carcasses were evaluated for conformation and state of fattening and a duoble steak was taken from each hindquarters, vacuum packaged and stored at 4°C. After a 14-day ageing period the longissimus dorsi muscle was isolated and analyzed to determine several quality traits: pH, meat colour, water holding capacity (drip loss and cooking loss), tenderness of cooked meat and chemical composition. The carcasses, weighing an average of 458 kg, showed good conformation (R) and adequate state of fattening (2.98), in line with the guidelines established by the regulations; even meat quality traits were in the ranges reported by regulations. The results confirmed the valuable characteristics of carcass and meat from Chianina bullocks, as well as the validity of the rearing methods.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11568/95900
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