Carcass and Meat Quality Traits in Female Cattle Slaughtered at Different Ages.

The aim of this study was to assess the carcass and meat quality of female cattle slaughtered at different ages, in order to deepen our understanding of the breed's unique characteristics. The effect of slaughter age on carcass traits and meat quality attributes of m. was investigated in heifers ( = 200) and cows ( = 100) reared and finished in an extensive system. The animals were slaughtered at 24-36 months (Heifer I), 36-48 months (Heifer II) or >48 months (Cull cow). The carcasses (~120 kg) presented poor conformation (O, O+) and medium fatness (2, 2+). The dissection of the 6th rib yielded mean values of 58.6%, 14.3% and 24.8% for lean, fat and bone, respectively. The cows had a higher proportion of dissectible fat ( < 0.05). Subcutaneous fat was classified as dark and yellowish, and meat (aged for 21 days) as dark (L* = 25.5), reddish (a* = 14.4) and moderately yellowish (b* = 12.9), with acceptable water-holding capacity (TL = 5.34%; DL = 0.97%; PL = 8.9%; CL = 22.1%) and intermediate tenderness (WBSF = 4.6 kg/cm). The b* value of meat was higher ( < 0.05) in cull cows. The meat of cull cows was more yellowish ( < 0.05) and obtained higher scores for flavor ( < 0.05), juiciness < 0.01), overall tenderness ( < 0.001) and overall acceptance ( < 0.001).