Journal
FOODS
Volume 11, Issue 18, Pages -Publisher
MDPI
DOI: 10.3390/foods11182889
Keywords
rearing factors; rearing survey; sensory descriptors; whole life
Categories
Funding
- Ministry of agriculture and food
- region Auvergne-Rhone-Alpes (Convention Massif central)
- French government IDEX-ISITE initiative [16-IDEX-0001 (CAP 20-25)]
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The study found that rearing managements have low effects on the carcass and meat properties of cull cows, with only a few specific traits being impacted. Trade-offs are needed to manage both carcass and meat qualities.
This study characterized, for the first time, the rearing managements (from birth to slaughter) applied throughout the cull cows' life and observed the effect of these managements on the carcass and meat properties. From the individual data of 371 Charolais cull cows, three rearing managements were defined and characterized with 60 rearing factors. The results showed that the rearing managements had low effects on the carcass and meat properties. For the carcass traits, only the carcass weight, and fat and longissimus (LM) colors at the level of the sixth rib were impacted. Concerning the meat, only the red color intensity, the fat aroma, the flavor intensity and persistence were affected. According to our results, this study confirmed that it is possible to produce carcass or meat with similar properties; consequently, it is difficult to favor a rearing management. However, to manage jointly both carcass and meat qualities, trade-offs are needed.
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