Differences in flavor attributable to age of animal and to sex were detected when broth from samples of lamb and yearling mutton meat were served to panel members in triangle tests. No differences were detected in slices of roasted, broiled, or braised meat scored by the panel. Broth from the lean meat of lamb (7 to 8 months) was preferred to that prepared from lean of 15 to 16-month-old yearling mutton carcasses. Differences in flavor intensity of wether and ram meat served as patties in triangle tests were present only in patties containing 20% added fat. Full natural flavor of slices of cooked meat was not associated with either the cover fat thickness of the cut or with the fat content of the muscle.
A comparison of the live performance of Hereford calves with 3/4 Hereford-1/4 Brahman calves in a variable climate was reported by Rollins, Carroll & Ittner (1963), This paper compares the carcasses and palatability of the meat from those animals. MATERIALS AND METHODSThe animals which furnished the carcasses for this experiment were sired by one Hereford bull that had been mated to an equal number of Hereford and F x Brahman-Hereford cross-bred cows maintained under the same environment. Carcasses of eighty-eight steers and heifers slaughtered at five different periods over a 3-year span were studied. The comparisons of Herefords with cross-breds (Table 1) were obtained by least squares analyses, including effects for breed and sex. In the case of carcass cuts, periods were not included in the model because the same person cut all the carcasses, and a preliminary intrabreed and sex analysis showed no statistically significant period effects. In the percentages of fat, lean and bone in the 12th rib cut and the area of the longissimus dorsi muscle, periods were included because the same technician was not employed in all periods. For area of the 1. dorsi muscle, a regression on carcass weight also was included.Testing for meat quality For meat quality comparisons, three groups of animals were used, representing forty-six of the eighty-eight animals involved in the carcass study. Comparisons were made among eight pairs of steers in trial I; five pairs of steers in trial II; and five pairs of steers and five pairs of heifers in trial III. Each paii 1 consisted of a Hereford and a 3/4 Hereford-1/4 Brahman cross-bred.The carcasses from all animals were graded by a Federal grader. In each trial the carcasses were paired subjectively with respect to grade, and the following cuts were taken from each right half for palatability evaluation: trial I, the 9-10-1 lth rib roast and one 3 in. thick top sirloin steak; trial II, the 9-10
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