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

European consumers demand locally produced meat, preferably from regional breeds, but meat quality is unknown. Heifers two dual-purpose Valdostana Chestnut (VC) and Red Pied (VR), autochthonous to the Aosta valley, were compared with Piedmontese (PI), a beef breed. Fourteen VC VR each grazed high alpine pastures, ten PI received fresh grass in lowland barn. In group, heavier half of animals slaughtered after grass-feeding period. All others hay concentrate for another 48 days. Properties carcase longissimus thoracis (LT) biceps femoris (BF) muscles (aged 7 or 28 days) determined. Sensory analysis LT BF was performed by 10 trained panellists 53 consumers, respectively. The grew faster than PI, dressing percentages conformation scores inferior. perceived as less tender shear force insoluble collagen also higher. Finishing accentuated problem did not improve otherwise. Prolonged ageing render more tender. Compared LT, resistant factors influence quality. Consumers long-aged be preferable comparably inexpensive its No other factor influenced sensory impression. conclusion, and, so, breeds fully competitive those breed.HIGHLIGHTSGrass-fed cattle.Valdostana heifers better inferior percentage conformation.The that Piedmontese.