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Dry Ageing Effect on Beef Quality Characteristics from Raramuri Criollo vs. Hereford × Angus.
Tlacaélel De la Cruz-Torres1, Mariana Huerta-Jimenez1, Alma D Alarcón-Rojo1
1Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Chihuahua 31000, Mexico.
Animals : an Open Access Journal From MDPI
|June 12, 2026
Summary
Raramuri Criollo (RC) beef achieves comparable tenderness to commercial crossbreeds after 30 days of dry aging. This indigenous Mexican cattle breed offers a sustainable option for producing high-quality, tender meat in arid regions.
Area of Science:
- Animal Science
- Food Science
- Sustainable Agriculture
Background:
- Raramuri Criollo (RC) cattle possess unique resilience for arid environments.
- RC beef is anecdotally considered tough, with limited documented quality data.
- Indigenous cattle breeds offer potential for sustainable meat production.
Purpose of the Study:
- To evaluate the technological characteristics and tenderness of RC beef compared to Hereford × Angus (H × A) crossbreeds.
- To assess the impact of dry aging on meat quality parameters.
- To determine the potential of RC cattle for producing competitive, high-quality beef.
Main Methods:
- Comparison of RC and H × A beef during 30 days of dry aging.
- Analysis of pH, water-holding capacity (WHC), Warner-Bratzler shear force (SF), and instrumental color.
- Measurement of meat quality at 0, 15, and 30 days of aging.
Main Results:
- Both RC and H × A beef maintained normal pH levels.
- WHC varied with aging time but not by breed.
- RC beef exhibited greater chromatic stability and reached lower shear force (greater tenderness) than H × A by day 30.
- RC meat showed a more gradual and sustained tenderization process.
Conclusions:
- RC beef quality is comparable to commercial crossbreeds after 30 days of dry aging.
- RC cattle can produce tender, high-quality meat without compromising technological properties.
- Valorizing indigenous RC cattle is a viable strategy for sustainable beef production in arid regions.
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