Carcass and Meat Quality Traits in Female Lidia Cattle Slaughtered at Different Ages

The Lidia breed is an autochthonous Spanish breed linked to the pasture-based dehesa system, where extensive livestock farming is practiced and plays an important role in ecosystem conservation and rural development. This system is linked to the conservation of biodiversity and sustainable agricultural practices. However, it faces important challenges that make it necessary to explore new strategies to help farmers. In this study, we sought to understand the carcass and meat traits (technological and sensorial) as a strategy that would allow it to compete and differentiate itself from other meats. We used 300 Lidia females slaughtered at different ages. Age at slaughter influenced meat quality, with particular importance on sensory variables such as flavor, juiciness, overall tenderness and overall acceptability. Technological variables were acceptable and the results of a trained sensory panel pointed to the good qualities of this meat. To our knowledge, this is the first work evaluating carcass traits and the technological and sensory quality of meat with a large sample of animals of the Lidia breed. The aim of this study was to assess the carcass and meat quality of female Lidia cattle slaughtered at different ages, in order to deepen our understanding of the breed's unique characteristics. The effect of slaughter age on carcass traits and meat quality attributes of m. Longissimus was investigated in Lidia heifers (n = 200) and cows (n = 100) reared and finished in an extensive system. The animals were slaughtered at 24-36 months (Heifer I), 36-48 months (Heifer II) or >48 months (Cull cow). The carcasses (similar to 120 kg) presented poor conformation (O, O+) and medium fatness (2, 2+). The dissection of the 6th rib yielded mean values of 58.6%, 14.3% and 24.8% for lean, fat and bone, respectively. The cows had a higher proportion of dissectible fat (p < 0.05). Subcutaneous fat was classified as dark and yellowish, and meat (aged for 21 days) as dark (L* = 25.5), reddish (a* = 14.4) and moderately yellowish (b* = 12.9), with acceptable water-holding capacity (TL = 5.34%; DL = 0.97%; PL = 8.9%; CL = 22.1%) and intermediate tenderness (WBSF = 4.6 kg/cm(2)). The b* value of meat was higher (p < 0.05) in cull cows. The meat of cull cows was more yellowish (p < 0.05) and obtained higher scores for flavor (p < 0.05), juiciness p < 0.01), overall tenderness (p < 0.001) and overall acceptance (p < 0.001).