Definition of Meat Quality Across Different Cattle Breeds to Support Consumer Choices Through an Accurate Labelling

Consumer preferences for beef are increasingly driven by a desire for hygienic and nutritious meat with excellent organoleptic qualities. This paper investigates the impact of cattle breed on key quality attributes—colour, marbling, and tenderness—central to consumer choice. Six different bovine breeds were taken into consideration: German Red Pied, Piemontese, Chianina, Angus, Holstein and a Polish crossbreed. The muscle taken into consideration was the Longissimus thoracis et lumborum. Colorimetric assessments, marbling evaluations, fatty acid profiling, and tenderness measurements, were conducted on meat cuts from each breed. Results revealed that Chianina, Holstein, and the Polish crossbreed exhibited distinct colour characteristics, with Chianina displaying notably brighter meat. Angus emerged as the most marbled breed, while Chianina and Piemontese showed lower marbling. Total lipids content was correlated with visible marbling. Tenderness assessments identified Angus and Holstein as the most tender breeds. The study's findings contribute to a proposed grading scale for colour, marbling, and tenderness, offering potential labelling infographics to assist consumers in making informed choices based on individual preferences and needs. These insights underscore the importance of breed-specific information on labels to enhance consumer understanding and facilitate more informed purchasing decisions.