Beef quality of three commercial categories from Pirenaica breed

• Published in: Congresos y Jornadas. Serie Producción Animal - Asociación Interprofesional para el Desarrollo Agrario (España) pp. 751 - 753
• Main Authors: Albertí, P., Centro de Investigación y Tecnología Agroalimentaria de Aragón, Zaragoza (España), Ripoll, G., Centro de Investigación y Tecnología Agroalimentaria de Aragón, Zaragoza (España), Casasús, I., Centro de Investigación y Tecnología Agroalimentaria de Aragón, Zaragoza (España), Panea, B., Centro de Investigación y Tecnología Agroalimentaria de Aragón, Zaragoza (España), Blanco, M., Centro de Investigación y Tecnología Agroalimentaria de Aragón, Zaragoza (España)
• Format: Conference Proceeding
• Language: Spanish
• Published: Zaragoza (España) AIDA 2011
• Subjects: CALIDAD DE LA CARNE; CALVES; CARNE DE TERNERA; CHEMICOPHYSICAL PROPERTIES; COLOR; COLOUR; CORPS GRAS; COULEUR; ESPAGNE; ESPANA; FATS; GRASAS; http://www.fao.org/aos/agrovoc#c_1219; http://www.fao.org/aos/agrovoc#c_12459; http://www.fao.org/aos/agrovoc#c_1521; http://www.fao.org/aos/agrovoc#c_15895; http://www.fao.org/aos/agrovoc#c_1773; http://www.fao.org/aos/agrovoc#c_2816; http://www.fao.org/aos/agrovoc#c_4177; http://www.fao.org/aos/agrovoc#c_7273; http://www.fao.org/aos/agrovoc#c_8163; LAND RACES; MEAT QUALITY; MEAT TEXTURE; PROPIEDADES FISICOQUIMICAS; PROPRIETE PHYSICOCHIMIQUE; QUALITE DE LA VIANDE; RACE INDIGENE; RAZAS INDIGENAS; SPAIN; TERNERO; TEXTURA DE LA CARNE; TEXTURE DE LA VIANDE; VEAL; VEAU; VIANDE DE VEAU
• ISBN: 9788461500628; 8461500628

Carcass and meat of Pirenaica growing bulls usually has scarce subcutaneous and intramuscular fat, which can hinder meat quality. In order to increase it, bulls can be castrated or females can be fattened. To compare meat quality of three commercial categories, 8 young male bulls (A), 8 female nulliparous (E) and 8 castrated male (C) were fed concentrates until slaughter at 470 kg.The three meat categories of Pirenaica breed present a red-pale meat, tender of a rapid ageing time (7 days). Intramuscular fat content was different according to the category: leaner for young male, slightly fatter for female and intermediate for castrated. Intramuscular fat profile also showed differences, young male had lower percentage of monounsaturated fatty acids and greater percentage of polyunsaturated fatty acids than females. The consumer can choose the marbling in high quality meat, with similar colour and texture.