Beef quality in two autochthonous Valdostana breeds fattened in alpine transhumance: effect of lowland finishing and meat ageing

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. HIGHLIGHTSGrass-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.

The effects of Alnus viridis encroachment in mountain pastures on the growth performance, carcass and meat quality of Dexter cattle and Engadine sheep

“…The cattle and sheep meat did not differ with respect to pH at 24 h post mortem in either muscle. Similar high cooking losses in two animal species have been reported for robust Valdostana cattle (Kreuzer et al 2021), Dexter cattle and Charolais suckling calves (Giller et al 2019) However, in other studies carried out with different breeds under varying conditions, lower cooking losses were noted in the two muscles (Chambaz et al 2003;Gangnat et al 2016;Giller et al 2021). Despite the generally higher shear force compared to the Engadine sheep meat in our study, the BF of the Dexter cattle qualified as tender (≤40 N; Branscheid et al 2007).…”

“…Willems et al (2013Willems et al ( , 2014 detected some differences in the carcass and meat quality and FA profiles of the body lipids of two different sheep breeds that had both grazed alpine pastures of different quality. The same was found for the carcass and meat quality of different beef breeds (autochthonous vs Piedmontese) obtained on pasture (Kreuzer et al 2021).…”