Differences on meat quality of local cattle breed from outermost eu zone vs. Commercial

Abstract

The use of local beef cattle breeds commercialised under the labels of designation of origin or quality trademarks has become very important in Europe in recent years. Related to this trend, the purpose of this study was to characterise and compare carcass meat composition and quality attributes, fatty acid (FA) composition of intramuscular fat and subcutaneous fat, and the sensory evaluation of a European outermost region breed, Palmera breed (PB) compared to commercial beef meat from local markets, in order to promote this endangered breed. PB meat was found to have higher water holding capacity and amounts of fat and low levels of protein. Regarding the FA profiles, little differences were found between the two types of meat. A half-trained panel and consumers did not notice significant differences between the two kinds of meats. In summary, Palmera Breed beef could compete with the rest in the markets.