Resumo

FRANCO, D. et al. Meat quality of Galician Mountain foals from three different farms. Arch. zootec. [online]. 2011, vol.60, n.231, pp.389-392. ISSN 1885-4494.  https://dx.doi.org/10.4321/S0004-05922011000300018.

The meat quality of Longissimus dorsi (LD) in a total of 51 Galician Mountain Foals from three diferent production systems was studied. The livestock production system affected significantly moisture and protein content and redness (p<0.001), also affected on heme-Fe content and yellowness (p<0.01), although these differences could be also at differences in slaughter aged of foals . In general, meat from foals of this study showed as a very lean meat (<1% in IMF) with a high protein content (>19.5%) and heme-Fe (1.47 mg/100 g meat) comparable to veal meat. Also, meat samples showed, higher luminosity (L*>40) very good water holding capacity, measured by cooking losses (<17.4%) and tenderness less than 4 kg, so can be classified as a meatvery tender.

Palavras-chave : Composition; Colour; Texture parameters.

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