Beef quality in two autochthonous Valdostana breeds fattened in alpine transhumance: effect of lowland finishing and meat ageing

Beef quality in two autochthonous Valdostana breeds fattened in alpine transhumance: effect of lowland finishing and meat ageing

European consumers demand locally produced meat, preferably from regional breeds, but meat quality is unknown. Heifers from two dual-purpose breeds, Valdostana Chestnut (VC) and Valdostana Red Pied (VR), autochthonous to the Aosta valley, were compared with Piedmontese (PI), a beef breed. Fourteen V...

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Bibliographic Details
Main Authors: Michael Kreuzer, Steve Pervier, Germano Turille, Maria Karpatcheva, Nina Julius, Corrado Oreiller, Joel Berard
Format: Article
Language:English
Published: Taylor & Francis Group 2021-01-01
Series:Italian Journal of Animal Science
Subjects:
valdostana chestnut
valdostana red pied
piedmontese
meat quality
growth performance
Online Access:http://dx.doi.org/10.1080/1828051X.2021.1882346

Internet

http://dx.doi.org/10.1080/1828051X.2021.1882346

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