project - EIP-AGRI Operational Group
MEAT FROM LIDIA BREED AS A DIFFERENTED QUALITY FINAL PRODUCT. "GO DEHLIDIA"
CARNE DE LIDIA COMO PRODUCTO FINAL CON CALIDAD DIFERENCIADA. "GO DEHLIDIA"
Context
The Lidia beef breed, being perfectly adapted to the geographical place of origin, can take advantage of resources not otherwise usable, minimizing operating costs and maintaining the traditional system of territorial management. Furthermore, the usual production system in livestock farms is in line with the new meanings of the concept of meat quality that implies a production system integrated into the environment, sustainable, respectful of the natural environment and animal welfare. In addition, it provides wealth in the environment where it is developed: labor, promotion of tourism, maintenance of culture.
Of the breeds of cattle that occupy the pasture (morucha, avileña, retinta and lidia), the lidia, grouped in the Federation of Native Breed Associations of Lidia (FEDELIDIA), is the last one that has been included in the figure of “native breed” quality, however, there is no meat production, despite being the second most numerous in the country's bovine census.
The need for the project is justified since its development will ensure that the livestock farms of Lidia can count on an added economic contribution to obtaining animals for fighting, such as meat production, and the assessment of the breed for aptitude. meat, and thus provide the meat industry of this breed with sufficient productive potential to ensure a homogeneous supply of the market, satisfying the needs of the current consumer, thanks to the production system in the pastures, increasing the appreciation and demand for this product, by merchants, hoteliers and end consumers.
Objectives
The general objective of the project is to obtain final bullfighting meat products of differentiated quality, and its relationship with the extensive, environmentally friendly and sustainable breeding system in the Extremadura pasture, and to avoid the loss of livestock farms in the dehesas, which carry out fundamental management to preserve and maintain a space of high natural value (AVN) (catalogued by the European Union) and unique as the Extremaduran dehesa. Another important transversal objective of the project refers to rural development, thanks to promoting livestock farming in the rural world linked to economically expanding the meat industry with the diversification of its products.
Objectives
El objetivo general del proyecto es la obtención de productos finales de carne de lidia de calidad diferenciada, y su relación con el sistema extensivo, respetuoso con el medio ambiente y sostenible de crianza en la dehesa extremeña, y evitar la pérdida de las explotaciones ganaderas en las dehesas, que realizan una gestión fundamental para la preservar y mantener un espacio de alto valor natural (AVN) (catalogado por la Unión Europea) y único como es la dehesa extremeña. Otro objetivo transversal importante del proyecto hace referencia al desarrollo rural, gracias a fomentar la ganadería del mundo rural ligado a ampliar económicamente la industria cárnica con la diversificación en sus productos.
Activities
ACT.1. MEAT SUITABILITY EVALUATION OF LIDIA BEEF: evaluate the meat suitability potential of bullfighting cattle, with the characterization of the meat, pastures, and diet that the cattle receive during breeding, obtaining relationships between the two.
ACT. 2. INFLUENCE OF SACRIFICE ON THE QUALITY OF THE MEAT: assess the influence of transport time, stay in pens, conditions of stay, on the quality of the meat of non-flipped cattle, as well as the slaughter itself.
ACT. 3. LIDIA MEAT OF DIFFERENTIATED QUALITY: design and development of products made with the different samples.
ACT. 4. VALIDATION OF FINAL PRODUCTS: characterization of the selected final products, useful life test.
Activities
ACT.1. EVALUACIÓN APTITUD CÁRNICA RES DE LIDIA: evaluar el potencial de aptitud cárnica del ganado de lidia, con la caracterización de la carne, pastos, alimentación que el ganado recibe en la crianza, obtener relaciones entre ambas.
ACT. 2. INFLUENCIA DEL SACRIFICIO EN LA CALIDAD DE LA CARNE: valorar la influencia del tiempo de transporte, estancia en corrales, condiciones de estancia, en la calidad de la carne de reses no lidiadas, así como del sacrifico en sí.
ACT. 3. CARNE DE LIDIA DE CALIDAD DIFERENCIADA: diseño desarrollo de productos elaborados con las distintas muestras.
ACT. 4. VALIDACIÓN DE LOS PRODUCTOS FINALES: caracterización de los productos finales seleccionados, test de vida útil.
Additional comments
Final scope of the project: to know and make known with objective and scientific data the quality of fighting meat, and its relationship with the natural and sustainable environment in which the animals are found, eliminating the image that is always associated with the production process. The bullfighting of this type of beef, providing the HORECA sector and the meat industry and the final consumer with a genre of differentiated quality, natural, sustainable, respectful of the environment, and close.
Results of increased employment are also expected in rural areas where livestock and the meat industry are located, by providing an outlet for wild cattle as meat raw materials and increasing the product portfolio in the meat industry.
Additional information
The territorial scope of the innovative impact presented by the project is regional, since the company in charge of putting the products on the market and developing the products is based in Almaraz and the livestock farm that donates the genre is also in the province of Cáceres. The results of the project will reveal the benefits of the Extremadura pasture and how they influence the unique qualities and quality of the final products obtained, reinforcing the character of a traditional and local product.
But there is no doubt that the project also has a national scope, since the problem of the wild cattle sector affects the entire national territory. El Encinar de Humienta, leader in the production of national beef, is equipped with the capacity to market and deliver the final product obtained from bullfighting meat to the entire national territory, while Agropecuaria MonteViejo, with the enhancement of the The quality of its pastures, its Lidia meat and the existing relationship between the two will lay the foundations for other bull farms in Spain.
Project details
- Main funding source
- Rural development 2014-2020 for Operational Groups
- Rural Development Programme
- 2014ES06RDRP010 Spain - Rural Development Programme (Regional) - Extremadura
Location
- Main geographical location
- Cáceres
EUR 275 117.00
Total budget
Total contributions from EAFRD, national co-financing, additional national financing and other financing.
Resources
Links
3 Practice Abstracts
Different designs of prepared dishes have been made, selecting the meat pieces: blood sausage, ossobuco and needle, with meat from Lidia breed animals both subjected to tentadero and not.
Regarding the development of prepared dishes and fresh products, a good alternative is the processing of ossobuco as roast, and also for stews; the needle for threading and fresh preservation for up to a maximum of 10 days under vacuum, and the development of injectables.
The next actions of the project will continue with the design and development of prepared and fresh dishes in a pilot plant.
Se han realizado diferentes diseños de platos preparados seleccionado para ello las piezas cárnicas: morcillo, ossobuco y aguja, con carne de animales de raza de Lidia tanto sometidos a tentadero como no.
En cuanto al desarrollo de platos preparados y productos en frescos, se tiene como una buena alternativa el procesado de ossobuco como asado, y también para guisos; la aguja para fileteado y conservación en fresco hasta un máximo 10 días a vacío, y el desarrollo de inyectados.
Cómo próximas actuaciones del proyecto se seguirá con el diseño y desarrollo en planta piloto de platos preparados y frescos.
The animals have adapted well to the normal protocol carried out in the company for the slaughter of animals, although it can be seen that the samples have a somewhat higher pH but not with great differences compared to the pH of conventional meat.
The fighting process, tempting in this case, has also revealed a slightly higher pH in the meats but not at very high pH. This has influenced characteristics such as color, with the meat presenting a brighter and less bright red color. In terms of nutritional composition, they have a lower fat content, although with a good presence again in their oleic fatty acid profile.
The general firmness of the meat is higher than conventional meat. However, meat from tempted animals, after the culinary process, presents better textural qualities in the mouth than meat from pasture animals.
As next actions of the project, samples of pastures will continue to be taken in different periods for their characterization, as well as sacrifices of pasture and tent animals, following all traceability.
Los animales se han adaptado bien al protocolo normal realizado en la empresa para el sacrificio de animales, si bien se aprecia que las muestras tienen un pH algo más elevado pero no con grandes diferencias respecto al pH de carne convencional.
El proceso de lidia, tienta en este caso, ha revelado también un pH ligeramente superior en las carnes pero no a pH muy elevados. Esto ha influido en características como el color, presentando las carnes un color rojo más vivo y menos luminoso. En cuanto a la composición nutricional tienen menor contenido en grasa, aunque con una buena presencia de nuevo en su perfil de ácido graso oleico.
La firmeza en general de las carnes es más alta que una carne convencional. Sin embargo, la carne procedente de los animales tentados, tras el proceso culinario presenta mejores cualidades texturales en boca que la carne de animales de la dehesa.
Cómo próximas actuaciones del proyecto se seguirán tomando muestras de pastos en diferentes periodos para su caracterización, así como sacrificios de animales de dehesa y en tentadero, siguiendo toda la trazabilidad.
Lidia breed meat has a moderate percentage of fat and within this the important content of oleic acid stands out, which can reach around 50% in some pieces. This is a very interesting point since 100 grams of this type of meat can provide approx. 25% of the recommended ADR of EVOO.
It has been confirmed that the animal's diet has an important relationship in its composition since, on the one hand, it presents differences with respect to conventional calves fed in a feedlot with feed, or with organic calves in a semi-extensive regime or even with cows (due to similarity in age). , and on the other hand, among animals of the same Lidia breed, samples taken in different periods also show nutritional changes such as a greater amount of fat and a higher percentage of oleic acid.
Regarding differences between the inserts, there are no major differences. It should be noted that the Urcola insert presents the greatest amount of oleic fatty acid in the February samples, and that the Victorino Martín insert is the one with the highest percentage of this fatty acid comparatively increasing between the November and February samples.
The characterization of the grasses indicates a higher polyphenol content in grasses from rainy seasons. The influence of diet can be seen since the meat from animals slaughtered in February has a higher percentage of fat and therefore a higher amount of oleic acid. As next actions of the project, samples of pastures will continue to be taken in different periods for their characterization, as well as sacrifices of pasture and tent animals, following all traceability.
La carne de raza de Lidia tiene un porcentaje de grasa moderado y dentro de ésta destaca el contenido importante en ácido oleico, que puede llegar a rondar 50% en algunas piezas. Esto es un punto muy interesante ya que 100 gramos de este tipo de carne pueden llegar a aportar aprox. El 25% de la ADR recomendada de AOVE.
Se ha constatado que la alimentación del animal tiene una importante relación en su composición ya que, por un lado presenta diferencias respecto a terneras convencionales alimentadas en cebadero con pienso, o con terneras ecológicas en régimen semiextensivo o incluso con vacas (por similitud en edad), y por otro lado, entre animales de la misma raza de Lidia las muestras tomadas en periodos distintos muestran también cambios nutricionales como mayor cantidad de grasa y mayor porcentaje de ácido oleico.
Respecto a diferencias entre los encastes, no se aprecian grandes diferencias. Hay que destacar que el encaste Urcola presenta mayor cantidad de ácido graso oleico en las muestras de febrero, y que el encaste Victorino Martín es el que mayor porcentaje de este ácido graso aumenta de forma comparativa entre las muestras de noviembre y febrero.
La caracterización de los pastos indica un mayor contenido en polifenoles en los pastos procedentes de épocas lluviosas. Se aprecia la influencia de la alimentación en tanto que la carne de los animales sacrificados en febrero presenta mayor porcentaje graso y por ende mayor cantidad de ácido oleico. Cómo próximas actuaciones del proyecto se seguirán tomando muestras de pastos en diferentes periodos para su caracterización, así como sacrificios de animales de dehesa y en tentadero, siguiendo toda la trazabilidad.
Contacts
Project coordinator
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EL ENCINAR DE HUMIENTA S.A.
Project coordinator
Project partners
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AGROPECUARIA MONTEVIEJO S.L.
Project partner