Organic Beef Production System: Carcass and Meat Quality

The aim was to verify organic system effect on carcass and meat quality of beefs. Twelve carcasses derived from Limousine x Red Pied beef, reared in the San Rossore Park (Tuscany) and slaughtered at 24 months of age, were used. After 24h post-mortem, carcasses were evaluated according to UE classification grid: on right half carcasses several measurements were taken and carcass compacteness was calculated. After 7 days of ageing longissimus thoracis, semitendinosus and triceps brachii muscles were analysed for pH, meat colour, water holding capacity, tenderness, chemical composition, fatty acid and cholesterol content. Results underlined the good quality of meat obtained from organic system in terms of colour, tenderness, water holding capacity and suitability for domestic storage. The meat had a low content of intramuscular fat; atherogenic and thrombogenic indices were rather high, testifying the high saturated fatty-acids content, probably due both to the inadequate finishing period, both to the high slaughtering age. An appropriate finishing period, in respect of the organic guidelines, should anticipate slaughtering age and improve carcass performance, obtaining higher intramuscular fat, and perhaps lower atherogenic and thrombogenic indices. Semitendinosus appeared agreeable due to its paler and lighter meat, but was less tender and had worst water holding capacity; instead longissimus thoracis and triceps brachii, although slightly darker, gave meat more tender and with better water holding capacity.