Calidad de la carne de tres categorías comerciales de raza Pirenaica
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Date
2011
Authors
Albertí Lasalle, PereRipoll García, Guillermo
Casasús Pueyo, Isabel
Panea Doblado, Begoña
Blanco Alibés, Mireia
Journal Title
Journal ISSN
Volume Title
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Typology
conferenceObjectAbstract
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.
Description
Keywords
Meat colour, Fattening, Shelf life, Fatty acids
Bibliographic citation
Albertí, P., Ripoll, G., Casasús, I., Panea, B., Blanco, M. “Calidad de la carne de tres categorías comerciales de raza Pirenaica”. En: 41 Jornadas de Estudio. XIV Jornadas sobre Producción Animal. AIDA. Zaragoza, España, 17 y 18 de mayo de 2011, pp.751-753. ISBN: 978-84-615-0062-8
Other field subjects
Carne de terneraRazas indígenas
Calidad
Producción y sanidad animal