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U.S. Department of Agriculture, Clay Center, NE 68933 and University of Nebraska, Lincoln 68583
Abstract
Carcass and meat traits of 422 steers differing in the ratio of Brahman (B), Sahiwal (S) or Pinzgauer (P) to Hereford (H) and(or) Angus (A) inheritance were studied. Reciprocal backcross and F2 matings produced steers with 0:100 (H x AH and H x HA, A x AH and A x HA, HA x HA and AH x AH; or H x PH, A x PA, P x PH, P x PA, PH x PH, PA x PA), 25:75 (H x BH, A x BA, H x SH, A x SA), 50:50 (BH x BH, BA x BA, SH x SH, SA x SA, SH x BA) and 75:25 (B x BH, B x BA, S x SH, S x SA) Bos indicus to Bos taurus inheritance. Increasing the percentage of Bos indicus inheritance decreased carcass weights in the Brahman crosses (P < .05) and Sahiwal crosses (P < .01). The Hereford-Angus breed cross group possessed the greatest (P < .01) adjusted fat thickness but 12th rib longissimus muscle areas similar to those of Brahman or Sahiwal crosses. In general, marbling decreased (P < .01) as the percentage of Bos indicus breeding increased; however, maturity scores were similar among all breed groups. Bos indicus breed crosses were less (P < .01) tender and were more (P < .05) variable in tenderness than Bos taurus breed crosses. As the percentage of Bos indicus inheritance increased, shear values increased (P < .01) and sensory panel tenderness scores decreased (P < .01). Decreases in tenderness were associated with less desirable (P < .01) sensory panel ease-of-fragmentation scores and, to a lesser extent, sensory panel perception of more abundant connective tissue content of meat samples. Flavor characteristics were similar among all breed groups of cattle.
1 Mention of trade names, proprietary products or specific equipment does not constitute a guarantee or warranty of the product by the USDA and does not imply its approval to the exclusion of other products that may also be suitable.
2 Published as Paper No. 88-40, Nebraska Agric. Exp. Sta., Lincoln 68583.
3 The authors express their appreciation to Kay Theer for training panelists, conducting sensory evaluation and statistical analyses of data.
4 Roman L. Hruska U.S. Meat Anim. Res. Center, ARS, USDA, P. O. Box 166, Clay Center.
5 Anim. Sci. Dept., Univ. of Nebraska, Roman L. Hruska U.S. Meat Anim. Res. Center, Clay Center.
6 Present address: Bryan Foods, P.O. Box 1177, West Point, MS 39773.
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