Meat quality characterisation in three argentinean beef production systems for export to Italy

A sample of Argentinean beef exported to Italy was characterized for quality parameters (tenderness, pH, color, thawing loss, expressible moisture, drip loss (and cooking loss. Three systems were analyzed: 1) a typical Hilton Quota; 2) an intensive system, best suited for the Italian market; and 3) a system which included crossbred steers. Results showed that the sample of Argentinean beef for export, coming from different production system, are qualitatively different and not uniform. Meat from crossbred steers with zebu fed forage and supplemented with finely chopped maize grain and sorghum had a lower quality, when compared to the other groups. Freezing, when applied and transportation reduced the differences between the three systems especially with reference to appearance of meat, which was darker and more opaque.