This study showed that meat tenderness and proteolysis were
different among breeds with different purposes. Podolian breed required
a longer aging period to obtain tender meat showing an
extensive proteolysis. In the present study proteolysis is the major
factor that contributed to the variation in shear force tenderness
among different breeds. Crossbreeding Romagnola with Podolian
led to satisfactory tenderness parameters in shorter time than
Podolian with a reduction of the economic costs involved in aging
process.