Present experiment studied the effect of crossbreeding (Avileña-Negra Ibérica breed or crossing by
Charolais) and animal’ sex on pH and meat colour as well as its sensory characteristic, measured by
both a trained and consumers panels. Colour was slightly affected by considered effects and crossbreeding
effect was more important than sex, being meat from pure animals less light than meat from
crossbreeding. Ageing increased meat juiciness and tenderness and odour and flavour intensities.
Consumer’s gender did not affect sensory appraisal of meat but consumer’s age did.
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