Meat colour of fighting bulls versus beef colour

Abstract

Meat colour (CIE L*a*b*) from 14 fighting bulls is analysed. Meat from these animals present high pH values (6.03±0.24, 24h post mortem) and can be considered, due to its special treatment before its death, as stressed meat. In spite of this fact, only two animals exhibit the typical behaviour of DFD meat. Results were compared with commercial beef from males of Pirenaica breed slaughtered in a slaughterhouse, resulting that colour of meat from fighting bulls is darker, redder, more purple and more saturated than colour of beef from Pirenaica breed. (English)