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.

• HIGHLIGHTS

• Grass-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.

摘要

欧洲消费者需要本地生产的肉类，最好是区域性品种，但肉质尚不清楚。将来自奥斯塔山谷的两个双重用途的小母牛Valdostana Chestnut（VC）和Valdostana Red Pied（VR）的小母牛与牛肉品种Piedmontese（PI）进行了比较。分别有14个VC和VR在高处的高山牧场上放牧，有10个PI在一个低地谷仓里接受了新鲜的草。在每组中，较重的动物在喂草后被宰杀。所有其他人都收到了干草，又集中了48天。case体和胸大肌和股二头肌的特性（BF）肌肉（年龄7或28天）被确定。LT和BF肌肉的感官分析分别由10位训练有素的小组成员和53位消费者进行。VC和VR的增长速度比PI快，但穿衣率和构象得分却较低。与PI相比，从VC和VR观察到LT较不柔软，并且剪切力和不溶性胶原蛋白也较高。精加工加剧了VC的问题，并且没有改善畜体和肉的品质。长时间的老化并没有使牛肉更嫩。与LT相比，BF对质量影响因素更具抵抗力。消费者认为长条牛肉在质量上是可取的，并且相对便宜。没有其他因素影响感觉印象。总而言之，LT和更少的是，

• 强调

• 将草食的Valdostana土生品种与皮埃蒙特的牛进行了比较。

• Valdostana小母牛的表现更好，但在选矿率和case体构象方面却较差。

• Valdostana品种的牛肉不如Piedmontese牛肉那么嫩。