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Assessment of the meat quality of Italian Podolian and Greek Katerini cattle

Published online by Cambridge University Press:  09 October 2012

D. Karatosidi ,
G. Marsico ,
C. Ligda  and
S. Tarricone
D. Karatosidi*
Affiliation:
Department of Animal Production, University of Bari, via Amendola 165/a, 70126 Bari, Italy
G. Marsico
Affiliation:
Department of Animal Production, University of Bari, via Amendola 165/a, 70126 Bari, Italy
C. Ligda
Affiliation:
National Agricultural Research Foundation, PO Box 60458, Thessaloniki, Greece
S. Tarricone
Affiliation:
Department of Animal Production, University of Bari, via Amendola 165/a, 70126 Bari, Italy
*
Correspondence to: D. Karatosidi, Department of Animal Production, University of Bari, via Amendola 165/a, 70126 Bari, Italy. email: [email protected]
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Summary

In order to satisfy the demands of the modern consumer for food of high quality, low in fat but rich in polyunsaturated fatty acids, farmers from the inner regions of both Italy and Greece in recent years have started to orient their activity to the rearing of autochthonous animal populations, as in the case of the bovine Podolian (Italy) and Katerini (Greece). As both of these populations (raised in two different countries, but under a similar free-range production system) were derived from Bos primigenius, it was considered interesting to compare their meat characteristics. For this target, eight animals were used, subdivided into two groups: Podolian group (reared in Italy and slaughtered at 18 months of age) and Katerini group (reared in Greece and slaughtered at 18 months of age). All animals were fed only on local pasture and they were slaughtered in licensed slaughterhouses in their country of birth and they were analysed in the laboratories of the University of Bari in Italy. The results show that the raw meat of Katerini bulls is less red, has higher moisture and is leaner. The fat of this meat is richer in C18:0 and ω3 fatty acids. These data seem to indicate that the meat produced by the breeds studied can satisfy the dietary demands of the modern consumer. As the Katerini breed is threatened with extinction, this study can offer a reason to the local authorities to make a possible future rescue programme, which necessarily passes through a chemical and nutritional characterization of its meat.

Résumé

Au cours des dernières années, les agriculteurs des régions internes de l'Italie et de la Grèce, pour satisfaire les demandes des consommateurs modernes en aliments de haute qualité, à faible teneur en matières grasses, mais riches d'acides gras polyinsaturés, ont commencé à orienter leurs activités en faveur de l'élevage de populations animales autochtones, comme les bovins Podolica (Italie) et Katerini (Grèce). Puisque ces deux populations (élevées dans deux pays différents mais dans un système de production en plein air semblable) proviennent du Bos primigenius, il a été jugé intéressant de comparer les caractéristiques de leur viande. On a utilisé à cette fin huit animaux subdivisés en deux groupes: le groupe de bovins Podolica (élevés en Italie et abattus à l'âge de 18 mois) et le groupe de bovins Katerini (élevés en Grèce et abattus à l'âge de 18 mois). Tous les animaux ont été nourris uniquement avec du pâturage local, abattus dans des abattoirs accrédités dans leur pays d'origine et analysés dans les laboratoires de l'Université de Bari en Italie. Les résultats ont révélé que la viande crue des taureaux Katerini est moins rouge, plus maigre et possède une teneur en eau plus élevée. La matière grasse de cette viande est plus riche en C18:0 et en acides gras ω3. Ces données semblent indiquer que la viande produite par les races étudiées peut satisfaire les demandes alimentaires des consommateurs modernes. Puisque la race Katerini est menacée d'extinction, cette étude peut donner aux autorités locales une justification pour la future mise en place d'un programme de sauvetage qui passe forcément par la caractérisation chimique et nutritionnelle de sa viande.

Resumen

Con el fin de satisfacer la demanda de los consumidores actuales de alimentos de alta calidad y bajos en grasa pero ricos en ácidos grasos poliinsaturados, agricultores de zonas interiores de Italia y Grecia han comenzado en los últimos años a dirigir su actividad a la cría de poblaciones animales autóctonas, como es el caso de las razas bovinas Podolian en Italia y Katerini en Grecia. Dado que ambas poblaciones (criadas en dos países diferentes pero bajo un sistema similar de producción extensivo) derivan de Bos primigenius, se consideró interesante comparar las características de sus carnes. Con este objetivo, se utilizaron ocho ejemplares, divididos en dos grupos: grupo Podolian (criados en Italia y sacrificados a los 18 meses de edad) y grupo Katerini (criados en Grecia y sacrificados a los 18 meses de edad). Todos los individuos se alimentaron exclusivamente con pastos locales y fueron sacrificados en mataderos autorizados de su país de nacimiento. Los análisis se realizaron en los laboratorios de la Universidad de Bari en Italia. Los resultados revelan que la carne cruda de la raza Katerini es menos roja, tiene mayor humedad y es menos grasa. La grasa de esta carne es más rica en ácidos grasos C18:0 y ω3. Estos datos parecen indicar que la carne producida por las razas estudiadas puede satisfacer las demandas alimentarias de los consumidores modernos. Ya que la raza Katerini se encuentra en peligro de extinción, este estudio puede ofrecer un argumento a las autoridades locales para desarrollar un posible programa de rescate que necesariamente pasaría por la caracterización química y nutricional de su carne.

Keywords

Katerini cattlePodolian cattlemeat qualityfatty acid compositionbovins Katerinibovins Podolicaqualitéde la viandecomposition des acides grasganado Kateriniganado Podoliancalidad de carnecomposición de ácidos grasos
Type
Special Issue: Adding value
Information
Animal Genetic Resources/Resources génétiques animales/Recursos genéticos animales , Volume 53 , December 2013 , pp. 141 - 146
Copyright
Copyright © Food and Agriculture Organization of the United Nations 2012 

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