Meat quality characteristics in Argentinean and Italian beef for sale at the Italian supermarket

To understand how the transport, the long ageing and the processing can affect the Argentinean imported meat quality, beef samples of longissimus thoracis were purchased in a large retailer in Turin (Italy) and compared with beef of similar price of Italian origin obtained from Piedmontese race bred and produced in Piedmont (Italy). Samples were characterized for quality parameters (tenderness, pH, color, raw and cooked water holding capacity). Argentinean beef was qualitatively different and not uniform especially with reference to appearance of meat, which was more marbled and darker, but equally tender as Italian beef that was leaner and clearer.