The Hypertrophic Marchigiana: physical and biochemical parameters for meat quality evaluation

Abstract

The aim of this study was to evaluate the meat quality of double muscled Marchigiana young bulls characterized by different genotypes for the hypertrophy: normal and mutated (heterozygous). Calpain and calpastatin activities were determined to verify the state of aging meat on a sample of Longissimus thoracis muscle (XIII thoracic rib) taken at slaughtering (0h) and after 24 hours (24h). After 14 days of aging, another sample of muscle was taken to evaluate physical and chemical parameters of meat quality. The results showed a better meat quality of mutated animals respect normal animals. Another interesting result was the correlation between the biochemical parameters and some physical parameters, such as WBS (Warner Bratzler Shear Force), CL (Cooking loss). These results showed the relationship between the proteolytic activity of calpain system and meat tenderness.

Keywords

• Meat quality, Marchigiana, Calpain, Calpastatin, Tenderness.