Meat quality traits of Marchigiana beef cattle

Abstract Variation in quality of meat - within the same breed and among different ones - is due both to different biological factor (genotype, productivity, sex and age) and environmental and technological factors (composition and nutritional level of diet, rearing, transport and slaughter) acting on animals reared . All these factors interact in a complex way and lead to a high variability of muscular structure that characterizes the qualitative characteristic of meat. For this reason, in a study that expected the control at slaughter of 1000 Marchigiana cattle, on a random, 114 sample’s steaks were taken from LD at 5th rib, right side of carcasses grading U or more in SEU-ROP grid. On meat samples, we tested colour parameters (L*a*b*) using Minolta Chromameter CR 200 and light D65 and Drip Loss as reported by ASPA Commission (1996). Then meat samples were weighted, frozen, lyophilized; their chemical composition (moisture, protein and fat) was determined. Variability of analysis’ results was studied according to JMP package (SAS).The colour means (L*, a*, b*) were obtained considering at least 3 readings on every sample. Luminosity value (L* = 40.1 ± 3.6) is similar to the one reported on subjects transported for 1-4 hours, similarly to the Marchigiana cattle object of this study, while is higher than the mean reported by other researchers on Valdostana cattle, English crossbreds and on Charolaise x Maremmana crossbreds. The red parameter (a* = 25.0 ± 3.2) is better than means reported by the same researchers. The yellow parameter (b* = 6.9 ± 2.5) is similar to results obtained on Valdostana cattle, but lower that means obtained by other researchers. The Hue values are lower than those reported for Charolaise x Maremmana (15.1 vs 26.1), while Chroma (26.1 ± 3.7) is similar to the values obtained by the same researchers. The moisture (72.8 ± 1.2) is similar to the mean obtained on Chianina calves, but lower than the one indicated on Marchigiana bulls. The protein (19.8 ± 1.6) is lower than that obtained on Marchigiana cattle. The intramuscular fat (3.9 ± 1.5) is higher than results obtained on Marchigiana calves. The Drip Loss (1.4 ± 0.5) is 1 point % lower than those reported by other researchers. This low Drip Loss can be considered a parameter that indicates a good muscular maturity of slaughtered cattle. All parameters have a low variability except for fat (33.1%) and Drip Loss (35.7%). The Marchigiana cattle confirms the good qualitative characteristics of its meat, and strengthen the opportunity to increase the number of Marchigiana heads to be bred and raisen.