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University of Nebraska, Lincoln 68583, Kansas State University, Manhattan 66506 and U.S. Department of Agriculture, Clay Center, NE 68933
Abstract
Composition and quality characteristics of 775 steer carcasses obtained from matings of Hereford, Angus, Red Poll, Brown Swiss, Gelbvieh, Maine Anjou and Chianina sires to Hereford and Angus cows were compared after adjustment to equal 1) age, 2) weight, 3) fat thickness, 4) fat trim percentage and 5) marbling score end points. Breed groups differed significantly in growth rate of fat, lean and bone. The average liveweight at which breed groups reached 18.9% fat trim was 400 kg for straight-bred Angus, 416 kg for Red Poll crosses, 418 kg for Hereford-Angus crosses, 439 kg for straight-bred Herefords, 523 kg for Brown Swiss crosses, 536 kg for Gelbvieh crosses, 564 kg for Maine Anjou crosses and 661 kg for Chianina crosses. At equal fat trim percentage there were significant differences in marbling, but only small differences in percentage of retail product or bone were observed, which indicates only slight differences in muscle-to-bone ratio among breed groups. At a constant fat thickness breed group differences in composition were reduced more than 50% relative to differences at a constant age (although some breed group differences remained because of differential deposition of subcutaneous, intermuscular, intramuscular and kidney and pelvic fat). Differences in composition were greatest at a constant weight. Growth rate of breed groups and percentage of retail product and bone were positively associated. Taste-panel evaluation of a subset of 377 carcasses revealed that breed groups differed significantly in tenderness; all groups, however, were scored in the range of moderately tender. Sire breed groups did not differ significantly in juiciness or flavor. The results indicate that in animals of similar age and raised under the same feeding and management conditions, differences in palatability among breed groups were small.
1 Published as Paper No. 5676 Journal Series, Nebraska Agricultural Experiment Station, Lincoln and Contribution No. 79–114J, Department of Animal Science and Industry, Kansas Agricultural Experiment Station, Manhattan.
2 The authors are grateful for the assistance of the Standardization Branch, Food Safety and Quality Service, U. S. Department of Agriculture, especially C. E. Murphey, in grading carcasses.
3 Animal Science Department, University of Nebraska, U. S. Meat Animal Research Center, Clay Center.
4 Department of Animal Science and Industry, Kansas State University, Manhattan.
5 U. S. Meat Animal Research Center, Agricultural Research-Science and Education Administration, Clay Center, NE.
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