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• W3126557052 abstract "European consumers demand locally produced meat, preferably from regional breeds, but meat quality is unknown. Heifers from two dual-purpose breeds, Valdostana Chestnut (VC) and Valdostana Red Pied (VR), autochthonous to the Aosta valley, were compared with Piedmontese (PI), a beef breed. Fourteen VC and VR each grazed high alpine pastures, and ten PI received fresh grass in a lowland barn. In each group, the heavier half of the animals were slaughtered after the grass-feeding period. All others received hay and concentrate for another 48 days. Properties of the carcase and the longissimus thoracis (LT) and biceps femoris (BF) muscles (aged 7 or 28 days) were determined. Sensory analysis of the LT and BF muscles was performed by 10 trained panellists and 53 consumers, respectively. The VC and VR grew faster than the PI, but dressing percentages and conformation scores were inferior. The LT was perceived as less tender from the VC and VR compared to the PI, and shear force and insoluble collagen were also higher. Finishing accentuated the problem for VC and did not improve carcase and meat quality otherwise. Prolonged ageing did not render the beef more tender. Compared to the LT, the BF was more resistant to factors of influence in quality. Consumers perceived long-aged beef to be preferable and comparably inexpensive for its quality. No other factor influenced sensory impression. In conclusion, the LT and, less so, the BF from the autochthonous breeds were not fully competitive in quality with those of the beef breed.HIGHLIGHTSGrass-fed autochthonous Valdostana breeds were compared with Piedmontese cattle.Valdostana heifers performed better but were inferior in dressing percentage and carcase conformation.The beef from the Valdostana breeds was less tender than that from the Piedmontese." @default.
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• W3126557052 date "2021-01-01" @default.
• W3126557052 modified "2023-09-30" @default.
• W3126557052 title "Beef quality in two autochthonous Valdostana breeds fattened in alpine transhumance: effect of lowland finishing and meat ageing" @default.
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• W3126557052 doi "https://doi.org/10.1080/1828051x.2021.1882346" @default.
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