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Characterization of Biological Types of Cattle (Cycle III).III. Carcass Composition, Quality and Palatability¹

University of Nebraska Lincoln 68583 , Kansas State University Manhattan 66506 and US Department of Agriculture Clay Center, NE 68933

Abstract

Composition, quality and palatability characteristics of 641 steer carcasses obtained from mating Hereford and Angus cows to Hereford or Angus (HAX), Tarentaise (TX), Pinz-gauer (PX), Brahman (BrX) and Sahiwal (SaX) sires were compared after adjustment of data to equal age, weight, fat thickness, fat trim percentage and marbling end points. Ranking of sire breed groups for carcass weight (kg) at a constant age was: BrX(308), TX(297), HAX (296), PX(293) and SaX(285). Rankings of sire breed groups for compositional percentages at equal carcass weights were: retail product, BrX(71.0), TX(70.2), PX(69.4), SaX(68.3)and HAX(66.9); fat trim, HAX(20.9), SaX(19.4), PX(17.4), TX(17.1) and BrX(16.0); bone, PX(13.2), BrX(13.0), TX(12.7), SaX(12.3)and HAX(12.2). The positive relationship between ranking for growth rate and for retail product percentage agrees with data from previous cycles of breed groups indicating that growthier types tend to have leaner carcasses at comparable weights. Dressing percentages at a common carcass weight were higher for BrX and SaX(63.8 and 64.0%) and lower for PX(62.0%) than forHAX(63.2%) or TX(63.2%). Breed groups reached 19% fat trim at different live weights (kilograms): HAX(438), SaX(446), TX(475), PX(481) and BrX(483). At 19% fat trim, PX had the highest marbling scores and BrX and SaX the lowest (11.3 vs 9.7). HAX had the highest marbling score at age- and weight-constant end points. BrX and SaX had the lowest marbling scores at all end points. Taste panel evaluation revealed small but statistically significant differences among breed groups in flavor, juiciness and, particularly, tenderness. HAX and PX samples were more tender and BrX and SaX samples less tender than samples from other breed groups. Although all breed group averages were acceptable or higher, 0% of HAX, 4% of PX, 7% of TX, 14% of BrX and 20% of SaX carcasses had tenderness scores less than acceptable.

Key Words: Cattle • Breeds • Carcass • Composition • Palatability

¹ Published as Paper No. 6193 Journal Ser., Nebraska Agr. Exp. Sta., Lincoln and Contribution No.81-228-j, Dept. of Anim. Sci. and Ind., Kansas Agr.Exp. Sta., Manhattan.

² The authors are grateful for the assistance of the Standardization Branch, Food Safety and Quality Service, USDA, especially C. E. Murphey, in the grading of carcasses.

² Anim. Sci. Dept., Univ. of Nebraska, Roman L.Hruska US Meat Animal Research Center, Clay Center 68933.

² Dept. of Anim. Sci. and Ind., Kansas State Univ.,Manhattan 66506.

² Roman L. Hruska US Meat Animal Research Center, AR-SEA, USDA, Clay Center, NE.

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