Meat Quality in Katerini and Podolian Young Bulls Raised on Pasture: A Comparison between Organic Production Systems in Greek and Italian Environments

SIMPLE SUMMARY: Katerini cattle is an autochthonous Greek breed considered at high risk of extinction, given the uncontrolled introduction of foreign breeds into local herds and the lack of a national program aiming at monitoring cross-breeding in local populations. As a consequence, Greece has committed to international treaties to create the necessary infrastructure and to prepare a national strategy for the development of actions able to protect indigenous genetic resources and agricultural biodiversity and to participate in cooperation networks, both at a national and global level. This study provides information, which may contribute to the rescue and valorization of the autochthonous Greek Katerini breed through the protection and preservation of biodiversity, as well as an increase in the productivity of farmed animals. ABSTRACT: Local and typical agri-food products (TAP) are receiving increasing interest from consumers, since they are perceived as genuine, healthy and tasty because they are produced under environmentally friendly farming systems. This has aroused a renewed interest among breeders from the inner regions of Italy and Greece toward autochthonous animal populations, such as Greek Katerini and Italian Podolian cattle. Twenty animals were used, divided into two homogeneous groups of ten subjects per each genotype. Animals were fed only on natural pasture and were slaughtered at 18 months of age. Meat from the Katerini young bulls showed a lower a* value, higher moisture and was leaner, and its fat was richer in n-3 fatty acids and had a better n-6/n-3 ratio. Meat from Podolian young bulls was more tender and showed a higher redness value and a significantly greater MUFA concentration. This preliminary study provides a contribution to the local actors and relevant authorities to develop a conservation program for the endangered Katerini breed based on the nutritional and sensorial characterization of its products.