Differences on meat quality of local cattle breed from outermost eu zone vs. Commercial
作者： I Moreno-Indias , L.E Hernández-Castellano , A Morales-delanuez , N Castro , J Capote
DOI: 10.1080/09712119.2011.624973
关键词: Quality (business) 、 Beef cattle 、 White meat 、 Biology 、 Intramuscular fat 、 Breed 、 Subcutaneous fat 、 Food science 、 Sensory analysis 、 Marbled meat
摘要: The use of local beef cattle breeds commercialised under the labels designation origin or quality trademarks has become very important in Europe recent years. Related to this trend, purpose study was characterise and compare carcass meat composition attributes, fatty acid (FA) intramuscular fat subcutaneous fat, sensory evaluation a European outermost region breed, Palmera breed (PB) compared commercial from markets, order promote endangered breed. PB found have higher water holding capacity amounts low levels protein. Regarding FA profiles, little differences were between two types meat. A half-trained panel consumers did not notice significant kinds meats. In summary, Breed could compete with rest markets.
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