Beef quality of three commercial categories from Pirenaica breed | Calidad de la carne de tres categorías comerciales de raza Pirenaica
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)
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.
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