Evaluación de la calidad de la carne bovina producida en dos sistemas de producción

Uruguay has experienced a significant expansion in beef production in recent years, accompanied by technological advances both in production systems and commercial practices. The increased use of confinement production systems has raised questions regarding their impact on the quality of the final product. In this context, the present study seeks to analyze the effect of two contrasting production systems (pasture and feedlot) on beef quality. For this, twelve vacuum-packaged loin cuts (psoas major muscle) were used, obtained from Aberdeen Angus steers raised on pasture (n=6) and in another of feedlot type (n=6), obtained from Frigorífico Tacuarembó. Steaks were extracted from these cuts, placed on trays covered with oxygen-permeable PVC film and displayed in a refrigerated showcase, simulating commercial retail conditions for 4 and 8 days. Color, pH, water loss, lipid oxidation (TBARS), total lipid content, and heme iron content were measured. For each variable, a repeated-measures ANOVA was conducted to evaluate the effect of production system and display time. A significant effect of the production system was observed on pH (p < 0.05), water loss (p < 0.05), and the L* parameter (lightness) (p < 0.01), with feedlot beef showing higher values than pasture-raised beef. No significant differences between systems were found for the other color parameters —a* (redness), b* (yellowness), hue, or chroma— nor for TBARS, lipid content, and heme iron content. Regardless of the production system, there was a significant decrease in redness (p < 0.0001), resulting in a reduction in color saturation (chroma, p < 0.0001) from day 0 to day 4, as well as an increase in lipid oxidation from day 0 to day 8 (p < 0.0001). Therefore, feedlot beef was lighter in color, consistent with previously reported literature, and exhibited greater water losses. In conclusion, certain technological quality attributes of beef can be influenced by the production system, however, the results obtained do not allow us to affirm that pasture-raised beef is of superior quality to feedlot beef.