Resumo

NOGALES, S. et al. Preliminary results of the study of the carcass quality of the Majorcan cattle breed. Arch. zootec. [online]. 2011, vol.60, n.231, pp.449-452. ISSN 1885-4494.  https://dx.doi.org/10.4321/S0004-05922011000300033.

Mallorquina cattle breed, after a period of extreme endangering, is in a recuperation process because of the valuation of their meat products; they are commercialized in a restricted way with a high added value. The characterization of these products became necessary to protect them from frauds and imitations which could put in risk its credibility in the consumer. In the present study preliminary results on the characterization of the most valuated product of the breed, the bou meat, are presented. Carcass characteristics of 7 bulls of the breed were studied as a part of the productive characterization of the breed. Animals were no castrated males slaughtered with a mean age around 32 months. Weights, yields and morphometry were studied in the carcasses, together with pH and commercial classifications. After commercial cutting, the bone, fat and muscle composition of the carcasses were determined. Carcasses obtained were heavy with good carcass yields, low fat contents and high in bone and muscle. It is a product easily to differentiate and protect under a quality trade mark.

Palavras-chave : Local products; Characterization of productions; Conservation.

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