Diet and ageing effect on instrumental and sensory characteristics of meat from Podolian young bulls

The results of this study showed that a longer ageing time improved the tenderness of meat as determined trough an instrumental and sensorial approach. A higher forage to concentrate ratio can improve tenderness but a longer ageing eliminates all diets effects on eating quality of beaf. A longer ageing time didn't affect the colour parameters regarded by consumers as appreciating features. We can conclude that ageing time is one of the main technological factors affecting beef quality