Slaughtering traits and meat quality of Cinisara cattle native Italian breed

Abstract

The aim of our study was to make an initial contribution to carcasstraits and meat quality for typing and product certification, usingsixteen male (M) and twelve female (F) Cinisara cattle, a native Italianbreed. The animals were sampled in the most representative farms of theConsortium of Cinisara breed. Carcass traits of the Cinisara malesshowed significantly higher carcass weight and SEUROP scores incomparison to the females, while similar values were observed forfatness scores. As regards meat quality, lightness (M 44.90 vs F 43.25),redness index (M 18.03 vs F 17.86), hue angle (M 21.71 vs F 23.76),cooking losses (M 24.44% vs F 24.98%), tenderness (M 3.36 kg/cm(2) vsF 3.41 kgf/cm(2)), protein (M 22.58% vs F 21.84%) and fat (M 1.88% vsF 2.63%) showed no significant differences between males and females.No data are available in the literature for Cinisara cattle; therefore,our results may be considered as an original set of knowledge useful forthe salvage of this endangered, local, native breed.