J. Anim Sci.
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J. Anim. Sci. 1990. 68:1049-1160
© 1990 American Society of Animal Science

COMPOSITION AND QUALITY OF BEEF FROM STEERS SIRED BY PIEDMONTESE, GELBVIEH AND RED ANGUS BULLS1

J. D. Tatum, K. W. Gronewald2, S. C. Seideman3 and W. D. Lamm

Colorado State University4, Fort Collins 80523 and U.S. Department of Agriculture, ARS, Clay Center, NE 68933

Forty-five steers produced by matings of Piedmontese (P), Gelbvieh (G) and Red Angus (RA) sires to British (B) and Continental crossbred (Cx) dams were started on a finishing diet at an average of 291 d. Five steers from each sire-breed group were slaughtered after 124, 166 or 208 d of finishing. Age-constant values for slaughter weight and estimated degree of maturity did not differ for the three sire breed groups. Carcasses produced by P steers had the least fat thickness, the largest longissimus muscle (LM) areas, the lowest numerical yield grades, the highest yields of separable muscle and the highest muscle-to-bone ratios. Additionally, LM samples from P-sired steers had the highest percentage of white muscle fibers, the lowest percentage of intermediate muscle fibers and the smallest cross-sectional area of red muscle fibers. Marbling scores and intramuscular lipid content were highest for RA steers; P and G steers had similar values for marbling and intramuscular lipid content. Longissimus steaks from G steers received the lowest ratings for tenderness, flavor intensity and amount of connective tissue. Steaks from P and RA steers received similar sensory panel ratings. No differences were observed among the three sire-breed groups for amount and solubility of intramuscular collagen or for partitioning of separable carcass fat.

Key Words: Beef Cattle • Breeds • Carcass Composition • Meat Quality • Muscle Fibers

1 Appreciation is expressed to Peetz Piedmontese Breeders, Inc., Sidney, NE for financial support of the study and to Piedmonte Ltd., Sterling, CO, Piedmontese Breeding Cooperative, Ltd. of Canada and the U.S. Meat Animal Research Center for their contributions to the study. The authors also would like to acknowledge the assistance of Keith Belk, Dale Blasi, Tom and Lisa Field, John Greathouse, Ronnie Green, Mike Holland. Tom Hook, Ralph Kaehler and Dan and Cindy Lisco in collection of carcass composition data.

2 Present address: Heritage Lite Meat Corporation, 5147A 69th, Lubbock, TX 79424.

3 Present address: Bryan Foods, P.O. Box 1177, West Point, MS 39773.

4 Dept of Anim. Sci.






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Copyright © 1990 by the American Society of Animal Science.