Influence of breed and aging time on Physicochemical and Rheological Characteristics of Longissimus thoracis muscle

Several factors can affect meat quality, and among these, aging time and breed are key determinants influencing chemical composition and consumer-relevant traits. This study evaluated the effects of breed and dry-aging duration on the physicochemical and rheological properties of the Longissimus thoracis (LT) muscle from Charolais, Limousin, and Podolian cattle. Carcasses were evaluated at slaughter, and LT muscles were dry-aged under controlled conditions for 60 days, with sampling at 2, 15, 30, and 60 days. Breed significantly influenced carcass characteristics and proximate composition, with Limousin showing the highest dressing percentage and Podolian meat exhibiting the greatest intramuscular fat content. Dry-aging affected several technological parameters: drip loss and cooking loss decreased over time, whereas aging loss and lipid oxidation increased, although TBARs values remained below 2 mg MDA/kg. Water-holding capacity was influenced by both breed and aging time, with Charolais and Limousin generally showing greater water loss than Podolian. Color parameters were largely unaffected by breed, although lightness increased at 60 days and Limousin tended to exhibit the highest ΔE values. Tenderness improved during aging, particularly after cooking. Overall, these findings indicate that dry-aging up to 60 days enhances several quality attributes of beef, but the magnitude of these changes varies among breeds, highlighting the importance of considering genetic background when optimizing dry-aging protocols.