Meat quality of beef reared with organic system

The aim of this experiment was to analyze quality traits of meat derived from twelve beef cattle (six Limousine and six Limousine x Red Pied) organically raised on the same farm and slaughtered at 23 months of age. After a 7-day aging period, longissimus dorsi muscle was taken from right half carcass and analyzed for pH, meat color, water holding capacity, tenderness, chemical analysis, fatty acid profile and cholesterol content. Results underlined the good quality of the organic meat; a statistical difference between breeds was revealed only as regards color, since the Limousine eat appeared lighter (P≤0.05). Storage for 48h at 4°C had no effect on colorimetric traits and drip loss was unite low; cooking loss was somewhat high, probably due to the low ether extract content. Raw and cooked meat were tender, despite the late slaughtering age of the animals. The results led us to think that the feeding program may not be adequate: an appropriate finishing period, respecting organic guidelines, would probably lower the slaughtering age, raising the meat ether extract content and may improve atherogenic and thrombogenic indices