Influence of the housing system on meat quality of double muscled Piemontese young bulls

Housing in pens increased hydroxyproline content and collagen solubility (P < 0.01), decreased lightness of the three muscles (P = 0.05) and influenced the other meat characteristics in a muscle-dependent manner. The loose housing system increased pH24 of LTL (P < 0.05), water content of LTL and St (P < 0.01), iron content of LTL and Ss (P < 0.05), redness and yellowness of Ss (P < 0.01), whilst decreasing protein content and yellowness of LTL and St (P < 0.01). No significant differences for organoleptic quality due to housing system were observed. On the whole, even if significant, the differences in chemical and physical properties of the meat due to housing system were limited. Therefore, in comparison with the tie-stall housing, the housing in pens might promote the ethical quality of the meat product, being more respectful of animal freedom of movement, without worsening the meat quality.