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Productive and carcass classification traits on chemical and instrumental meat quality characteristics of ten local cattle breeds of the Southwest of Europe

Published online by Cambridge University Press:  20 November 2017

C. Sañudo ,
J.L. Olleta ,
G. Renand ,
M.M. Campo ,
B. Panea ,
M. Oliván ,
D. García ,
M.A. Oliver ,
M. Espejo  and
J. Piedrafita
C. Sañudo
Affiliation:
Department of Animal Production, University of Zaragoza, 50.013 Zaragoza, Spain
J.L. Olleta
Affiliation:
Department of Animal Production, University of Zaragoza, 50.013 Zaragoza, Spain
G. Renand
Affiliation:
INRA, Jouy en Josas, France
M.M. Campo
Affiliation:
Department of Animal Production, University of Zaragoza, 50.013 Zaragoza, Spain
B. Panea
Affiliation:
Department of Animal Production, University of Zaragoza, 50.013 Zaragoza, Spain
M. Oliván
Affiliation:
SERIDA, Villaviciosa, Spain
D. García
Affiliation:
ETC, Guijuelo, Spain
M.A. Oliver
Affiliation:
IRTA, Monells, Spain
M. Espejo
Affiliation:
SIA, Badajoz, Spain
J. Piedrafita
Affiliation:
UAB, Bellaterra, Spain. European project FAIR 1-CT95-0702
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Extract

The EU is the second largest world producer of beef meat, but production is fragmented, consisting of highly variable local systems, compared with homogenous, highly intensive feedlot systems. The current EU agricultural policy requires a reorientation of beef market to take advantage of this diversity by creating meat quality labels relating to geographical areas and with specific genotype and production systems, symbols of guaranteed quality. The aim of this experiment was to analyse the relationships between productive and carcass parameters with some meat quality traits, within breed-production systems in different European countries.

Type
Poster Presentations
Information
Proceedings of the British Society of Animal Science , Volume 2001 , 2001 , pp. 70
Copyright
Copyright © The British Society of Animal Science 2001

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References

Monin, G. 1991. Facteurs biologiques des qualités de la viande bovine. Production Animaux, 4 (2): 151–160.Google Scholar