Abstract
Abstract This study aimed to assess the effect of a different forage to concentrate ratio (60 to 40 (HC group) vs. 70 to 30 (LC group)) and ageing (15 vs. 21 days) on meat quality of Podolian young bulls, organically farmed. Longissimus dorsi was divided in two sections, aged in vacuum-packaging at 4 °C until 15 and 21 days postmortem, respectively. Meat chemical composition was unaffected by diet and ageing time. Colour parameters were not affected by diet, while red index a⁎ and chroma decreased from 15 to 21 days of ageing, and yellow index and hue angle were found higher (P
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