Exploring the effects of ageing on instrumental and sensory characteristics of meat from Lidia breed females: A comparative study of two commercial types

The aim of this study was to assess the influence of ageing on instrumental and sensory qualities in Longissimus thoracis et lumborum (LTL) from heifers (n = 200) and cows (n = 100) of Lidia breed. The animals were slaughtered as heifers (24–48 months) or cull cows (> 48 months). For instrumental...

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Bibliographic Details
Published in:Meat science 2025-01, Vol.219, p.109648, Article 109648
Main Authors: Cantarero-Aparicio, Miguel A., Angón, Elena, González-Esquivel, Carlos, Blanco, Francisco Peña, Perea, José Manuel
Format: Article
Language:English
Subjects:
Ageing
Animals
Cattle
Color
Cooking
Female
Food Handling - methods
Humans
Lidia cattle
Meat quality
Muscle, Skeletal - chemistry
Native breed
Red Meat - analysis
Taste
Time Factors
Untrained sensory panel
Water - analysis
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Summary:The aim of this study was to assess the influence of ageing on instrumental and sensory qualities in Longissimus thoracis et lumborum (LTL) from heifers (n = 200) and cows (n = 100) of Lidia breed. The animals were slaughtered as heifers (24–48 months) or cull cows (> 48 months). For instrumental analysis, pars Thoracis aged at 7, 14 and 28 days was used; for sensory analysis, pars Lumborum aged at 14 and 28 days was evaluated. Heifers showed redder and yellower meat (P 
ISSN:0309-1740
1873-4138
1873-4138
DOI:10.1016/j.meatsci.2024.109648