J. Anim Sci.
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J. Anim Sci. 1971. 32:641-646.
© 1971 American Society of Animal Science
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Comparison of Palatability Traits of Beef Produced by Young Bulls and Steers1

J. O. Reagan, Z. L. Carpenter, G. C. Smith and G. T. King

Texas A&M University,2 College Station 77843

Abstract

A total of 90 cattle (bulls and steers) were obtained from two sources for palatability comparisons utilizing the Warner-Bratzler shear and a trained taste panel. Group I was composed of 43 animals of which 20 were bulls and 23 were steers (Angus, Hereford and Brown Swiss breeding). Forty-seven Santa Gertrudis and Charolais crossbred cattle (23 bulls and 24 steers) were utilized for group II. The average slaughter age of cattle in group I was 385 days and that for cattle in group II was 484 days. Steers in both groups produced significantly (P<.01) more youthful carcasses than bulls. Bulls and steers in group I provided carcasses with comparable marbling scores, quality grades and final grades. However, steer carcasses from group II exhibited significantly (P<.01) higher marbling scores, quality grades and final grades than carcasses from bulls. Steaks from steer carcasses in both groups were assigned significantly (P<.01) higher flavor scores than steaks from bull carcasses. Steaks from steer carcasses in group I exhibited significantly (P<.05) higher tenderness scores than those from bull carcasses. These differences in flavor and tenderness ratings were associated with (P<.01) higher overall satisfaction ratings for the steaks from steer carcasses. When considering both groups of cattle, it is apparent that steaks from bull carcasses were considerably more variable in palatability attributes than were those from steer carcasses.

Footnotes

1 T. A. 8653, Texas Agricultural Experiment Station.

2 Department of Animal Science.






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