Aim of this study was to characterize meat quality through the chemical composition of three muscles taken from three cattle breeds specialized on milk and meat production, by gender, which have not been subjected to a process of conditioning before slaughter. Longossimus dorsi, Semiembranosus, Trapezius thoracis muscles were characterized through protein, lipid and water composition. The higher content of proteins was found in Trapezius thoracis muscle from Fleckvieh females. The lower content of lipid and water was found in Semimembranosus muscle from Black spotted Romanian males, respectively in Longissimus dorsi muscle from Black spotted Romanian females. Meat obtained has a poor quality, which revealed the need of refurbishment of these animals before slaughter.
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