Definition of meat quality across different cattle breeds

Abstract

This study investigates the impact of cattle breed on key quality attributes—color, marbling, and tenderness—central to consumer choice. Six different bovine breeds were taken into consideration: German Red Pied, Piemontese, Chianina, Angus, Holstein, and a Polish crossbreed. The muscle taken into consideration was the Longissimus thoracis et lumborum. Colorimetric assessments, marbling evaluations, fatty acid profiling, and tenderness measurements were conducted on meat cuts from each breed. The results revealed that Chianina, Holstein, and the Polish crossbreed exhibited distinct color characteristics, with Chianina displaying notably brighter meat. Angus emerged as the most marbled breed, while Chianina and Piemontese showed lower marbling. Total lipid content was correlated with visible marbling. Tenderness assessments identified Angus and Holstein as the most tender breeds. The study’s findings contribute to a proposed grading scale for color, marbling, and tenderness, offering potential labeling infographics to assist consumers in making informed choices based on individual preferences and needs. These insights underscore the importance of breed-specific information on labels to enhance consumer understanding and facilitate more informed purchasing decisions.