Hostname: page-component-78c5997874-m6dg7 Total loading time: 0 Render date: 2024-11-11T02:47:23.522Z Has data issue: false hasContentIssue false
  • English
  • Français

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: despinakaratosidi@yahoo.com
Get access

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 

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

ANABIC. 2007. La razza Podolica, Supplemento a Taurus no. 5/2007.Google Scholar
ASPA. 1980. Valutazione degli alimenti di interesse zootecnico. I. Analisi chimica. Zoot. Nutr. Anim., 6: 19–34.Google Scholar
Baublits, R.T., Brown, A.H. Jr, Pohlman, F.W., Johnson, Z.B., Onks, D.O., Loveday, H.D., Morrow, R.E., Sandelin, B.A., Coblentz, W.K., Richards, C.J. & Pugh, R.B. 2004. Carcass and beef color characteristics of three biological types of cattle grazing cool-season forages supplemented with soyhulls. Meat Sci., 68: 297–303.Google Scholar
Borsotelli, E. & Berra, B. 1994. Acidi grassi ω3 e prevenzione della trombosi e della artereosclerosi. Valutazione critica dei dati della letteratura. La Rivista Italiana delle Sostanze Grasse, 71: 11–25.Google Scholar
Braghieri, A., Pacelli, C., Marsico, G., Sabia, E., Tarricone, S. & Napolitano, F. 2007. Allevamento biologico del vitellone Podolico. Taurus Speciale, anno XIX: 37–46.Google Scholar
Braghieri, A., Girolami, A., Sodo, A., Riviezzi, A.M., Marsico, G. & Napolitano, F. 2009. Housing system and meat quality in organic Podolian young bulls. Ital. J. Anim. Sci., 8(Suppl. 2): 566.Google Scholar
Cerrato, M. 2000. L'allevamento brado del bovino di razza Podolica. Informatore Agrario, 56(46): 33–35.Google Scholar
European Parliament and Council. 2001. Regulation of 22 May 2001 laying down rules for the prevention, control and eradication of certain transmissible spongiform encephalopathies, 999/2001/EC. Off. J. Eur. Commun., 147: 1 (31-5-2011).Google Scholar
Folch, J., Lees, M. & Stanley, G. 1957. A simple method for the isolation and purification of total lipids from animal tissues. J. Biol. Chem., 226: 497–509.Google Scholar
French, P., Stanton, C., Lawless, F., O'Riordan, E.G., Monahan, F.J., Caffrey, P.J. & Moloney, A.P. 2000. Fatty acid composition, including conjugated linoleic acid, of intramuscular fat from steers offered grazed grass, grass silage, or concentrate-based diets. J. Anim. Sci., 78: 2849–2855.CrossRefGoogle ScholarPubMed
Gambacorta, E., Cosentino, C., Perna, A., Palazzo, M., Gambacorta, M. & Cosentino, E. 2005. Vitelloni Podolici in allevamento brado e semibrado: I performance in vita. In 4th World Italian Beef Cattle Congress, Italy, 29 April–1 May 2005, pp. 469–478.Google Scholar
Georgoudis, A. & Ligda, Ch. 2000. The indigenous Cattle breeds in Greece. Final Report submitted to the Greek Ministry of Rural Development and Food.Google Scholar
Ligda, C., Papadopoulos, T. & Georgoudis, A. 2002. Use of autochthonous breeds for rural development and production of quality products. EAAP Publ., 106: 207–209.Google Scholar
Ligda, C., Georgoudis, A., Floros, A., Xenoudakis, E. & Boyazoglu, J. 2006. Certified beef production in Chalkidiki, Greece. EAAP Publ., 118: 189–192.Google Scholar
Ligda, C. 2009. Status of Podolic cattle in Greece. In Proceedings of “Sulle tracce delle Podoliche”, Taurus, anno XX, No. 3, pp. 101–110.Google Scholar
Matassino, D., Casentino, E. & Girolami, A. 1985. Qualità della carne e fattori che l'influenzano. Prod. Anim., 4: 101.Google Scholar
Marsico, G., Ragni, M., Vicenti, A., Melodia, L., Cocca, C. & Perrucci, M. 2007. Effect of different diets on fatty acid profile of podolian young bulls meat. In Proceedings of 53rd International Congress of Meat Science and Technology. August 5–10, Beijing, China, pp. 369–37.Google Scholar
Marsico, G., Ragni, M., Melodia, L., Tarricone, S., Cocca, C. & Vicenti, A. 2008a. The rearing system influence on meat quality of Podolian bulls. In 54th International Congress of Meat Science and Technology, August 10–15, Cape Town, South Africa, p. 137.Google Scholar
Marsico, G., Rasulo, A., Forcelli, M.G., Tarricone, S., Pinto, F., Cagnetta, P. & Basile, G. 2008b. Aspetti quanti-qualitativi delle carni di vitelloni podolici puri ed F1 alimentati con razioni contenenti buccette d'uva. Taurus Speciale, anno XX(6): 15–31.Google Scholar
Ministry of Rural Development and Food. 2008. Annual Report, Athens, Greece.Google Scholar
Morrison, W. & Smith, L.M. 1964. Preparation of fatty acids methyl ester and dimethylacetals from lipids with boron fluoride – methanol. J. Lipid Res., 5: 600–608.Google Scholar
Ragni, M., Vicenti, A., Rasulo, A., Perrucci, M., Tarricone, S. & Marsico, G. 2008. Meat quality of Podolian bulls slaughtered at different ages. In 54th International Congress of Meat Science and Technology, 10–15 August, Cape Town, South Africa, p. 141.Google Scholar
SAS (1999). SAS/STAT user's guide (Version 8.1). Cary, NC: Statistical Analysis System Inst.Google Scholar
Soxhlet, F. 1879. Die gewichtsanalytische Bestimmung des Milchfettes Polytech. J. (Dingler's), 232:461.Google Scholar
Tarricone, S., Marsico, G., Ragni, M., Forcelli, M.G., Pinto, F., Vicenti, A. & Rasulo, A. 2009a. Chemical and fatty acid characteristics of meat of Podolian bulls slaughtered at different ages. Ital. J. Anim. Sci., 8(Suppl. 2): 575.Google Scholar
Tarricone, S., Karatosidi, D., Marsico, G., De Vito, N., Colangelo, D. & Rasulo, A. 2009b. Quality of the meat of cattle Podolico in relationship with the slaughtering age and breeding system. In Proceedings of IV International symposium of Livestock Production, 9–12 September, Struga (Macedonia), p. 168.Google Scholar
Vicenti, A., Ragni, M., Di Turi, L., Marsico, G., Toteda, F., Facciolongo, A.M. & Lastilla, M. 2007. Effects of different diet and ageing time on meat physical quality traits of podolian young bulls. In Proceedings of 53rd International Congress of Meat Science and Technology. August 5–10, Beijing, China, pp. 275–276.Google Scholar
Vonghia, G., Marsico, G., Zezza, L., Gallo, R., Caputi Jambrenghi, A. & Giannico, F. 1999. La qualità delle carni biodiverse in relazione al contenuto percentuale di acidi grassi polinsaturi. Terra Pugliese, anno 48, IV, 3–25.Google Scholar