An evaluation of tenderness of the longissimus muscle of Angus by Hereford versus Brahman crossbred heifers.

Shackelford, S. D.; Koohmaraie, M.; Miller, M. F.; Crouse, J. D.; Reagan, J. O.

doi:10.2527/1991.691171x

Cited by 154 publications

(119 citation statements)

References 20 publications

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“…However, we found no sire breed differences for ultimate pH in the LT or ST, which is consistent with other studies (Wythes et al 1989;Whipple et al 1990). As B. indicus content increases, an increase in calpastatin activity, and in some cases a decrease in calpain activity, leads to reduced myofibrillar degradation (Wheeler et al 1990;Whipple et al 1990;Shackelford et al 1991Shackelford et al , 1994Pringle et al 1997;Ferguson et al 2000). This would support our finding that straightbred Brahmans had tougher SFLT and lower sensory palatability than crossbreds, but it does not explain our SFST results.…”

Section: Discussionsupporting

confidence: 48%

“…The myofibrillar component of muscle is believed to be the major contributor to tenderness variation (Johnson et al 1990;Whipple et al 1990;Shackelford et al 1995;Harper 1999). Post-mortem rates of glycolysis and subsequent pH decline have been shown to be slower in B. indicus muscle relative to B. taurus, leading to increased shortening of the myofibrillar proteins (Wheeler et al 1990;Shackelford et al 1991). This may explain the higher (P < 0.001) SFLT of Brahmans relative to all other crosses except Shorthorn.…”

Section: Discussionmentioning

confidence: 67%

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Brahman and Brahman crossbred cattle grown on pasture and in feedlots in subtropical and temperate Australia. 2. Meat quality and palatability

et al. 2009

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Abstract. Market demand for a reliable supply of beef of consistently high eating quality led the Cooperative Research Centre for Cattle and Beef Industry (Meat Quality) to initiate a crossbreeding progeny test program to quantify objective and sensory meat quality differences between straightbred and first-cross Brahman cattle. Brahman, Belmont Red, Santa Gertrudis, Angus, Hereford, Shorthorn, Charolais and Limousin sires were mated to Brahman females over 3 years to produce 1346 steers and heifers in subtropical northern Australia. Calves were assigned within sire by age and weight to one of three market endpoints (domestic, Korean or Japanese), one of two finishing environments (subtropical or temperate) and one of two finishing diets (pasture or feedlot). Average carcass weights were 227, 288 and 327 kg for domestic, Korean and Japanese markets respectively. Only steers were finished for the Japanese market. The effects of sire breed, finishing regime, market endpoint and sex on sensory meat quality of four attributes score (CMQ4), ossification score and Warner-Bratzler shear force (SF), instron compression (IC), ultimate pH and percent cooking loss (CL) on the M. longissimus thoracis et lumborum (LT) and M. semitendinosus (ST) were determined. Straightbred Brahmans had the highest SFLT (5.39 AE 0.07; P < 0.001), ICLT (1.89 AE 0.02; P < 0.05) and CL in both muscles (P < 0.05). Straightbred Brahmans were the only genotype that failed to meet minimum CMQ4 grading standards (38.3; P < 0.001). Progeny with up to 75% Brahman content successfully met minimum objective and sensory meat quality consumer thresholds for tenderness (IC <2.2 kg, SF <5.0 kg; CMQ4 >46.5). There was little difference between crossbred progeny for most meat quality traits. All feedlot-finished animals were slaughtered at domestic, Korean and Japanese market weights by 24 months of age, with minimal differences in objective measures of meat quality between markets. The IC measures for all sire breeds were below 2.2 kg, indicating connective tissue toughness was not an important market consideration in feedlot-finished animals slaughtered by 24 months of age. Pasture finishing adversely affected all meat quality traits (P < 0.001) except CLST, with Korean and Japanese market animals having unacceptably tough SF, IC and CMQ4 measures. This was attributed to their older age at slaughter (31 and 36 months respectively), resulting from their seasonally interrupted growth path. While domestic animals slaughtered at 25 months of age off pasture had unacceptably high SF and IC, CMQ4 was acceptable. Subtropical feedlot animals had slightly more desirable (n.s.) SF and IC relative to temperate feedlot animals, whereas temperate feedlot animals had higher CMQ4 (P < 0.001). Genotype · environment interactions were not important.

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Section: Discussionsupporting

confidence: 48%

Section: Discussionmentioning

confidence: 67%

Brahman and Brahman crossbred cattle grown on pasture and in feedlots in subtropical and temperate Australia. 2. Meat quality and palatability

et al. 2009

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“…Johnson et al 1990) also reported tougher meat from carcasses with a high Bos indicus content than from Bos taurus and low Bos indicus content carcasses, indicating that genuine breed differences exist with respect to beef toughness. Increased calpastatin activity in Bos indicus accounted for some of the increased toughness (Johnson et al 1990;Wheeler et al 1990;Whipple et al 1990;Shackelford et al 1991;O'Connor et al 1997;Pringle et al 1997). In tenderness evaluated by shear force, British breeds had slightly more favourable (lower) values than the European breeds, with the exception of Pinzgauer, which was equal to Angus.…”

Section: Objective Measures Of Beef Tenderness Warner Bratzler Initiamentioning

confidence: 97%

Quantitative and molecular genetic influences on properties of beef: a review

Burrow¹,

Moore²,

Johnston³

et al. 2001

Aust. J. Exp. Agric.

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Abstract. The scientific literature is reviewed to identify quantitative and molecular genetic influences on quantity and quality of beef. Genetic variation between breeds is of similar magnitude to genetic variation within breeds for many economically important traits. Differences between breeds are significant and large for most carcass and beef quality attributes, including beef tenderness, although differences for sensory juiciness and flavour are of little practical importance. For traits such as beef tenderness, between-breed differences may be more easily exploited than within-breed differences, because exceptional breeds are easier to identify than exceptional animals. Effects of heterosis on carcass and beef quality attributes are relatively small (3% or less), with most effects mediated through heterotic effects on weight. Carcass composition traits (e.g. carcass weight, fat thickness and marbling) are moderately to highly heritable. Most estimates of retail beef yield percentage are highly heritable, offering good potential for within-breed selection for the trait, although a moderate to strong antagonistic relationship exists between yield and marbling. This relationship needs to be considered in within-breed selection programs for yield percentage. Early estimates of heritability of objective measures of beef tenderness (Warner Bratzler shear force values) indicated tenderness was moderately to highly heritable. Recent estimates using larger numbers of carcasses and more discriminatory methods of analysis indicate that beef tenderness is lowly heritable in Bos taurus breeds and moderately heritable in Bos indicus and Bos indicus-derived breeds. Within breeds, measures of 24-h calpastatin activity are genetically strongly correlated with shear force values but are more heritable. However, phenotypic correlations between shear force values and 24-h calpastatin activities are low. There are also inconsistencies in relationships between these measurements across breeds. Low correlations between tenderness in different muscles, low to moderate heritabilities and inconsistent variation within-and between-breeds for traits such as 24-h calpastatin activity suggest that genetic improvement in beef tenderness may be difficult. The possibility exists that significant mitochondrial genetic effects occur for some carcass and beef quality attributes. A major gene for muscular hypertrophy in cattle significantly affects carcass and beef quality characteristics. Genome-wide screening of DNA markers indicates a number of putative Quantitative Trait Loci (QTL) associated with carcass and meat quality characteristics. Published data for these QTL are summarised. Strategies to combine quantitative and molecular genetic information to maximise genetic progress are discussed.

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“…The values for tenderness evaluated by Shear between production systems (5.09 kgf / cm), show that meat from cows demonstrated pattern of tenderness above reported as acceptable for tender meat, <4.6 kgf / cm (Shackelford et al 1991) or <5 kgf / cm (Felício 1997), regardless of the finishing system. Another relevant point to be considered in relation is the numerical difference to the tenderness of the meat of cows in feedlot (6.22 kgf / cm 3 ) compared to cows on termination pasture (5.51 kgf / cm 3 ), although this difference not differed statistically (P = 0.0804) is perceptible trend of better values for tenderness of the meat finished on pasture.…”

Section: Resultsmentioning

confidence: 99%

Qualitative characteristics of meat from cull cows of different genotypes and age class slaughter under different finishing systems: a meta-analytic approach

Pacheco

Mayer

Vaz

et al. 2015

An. Acad. Bras. Ciênc.

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The aim of this study was to evaluate, by meta-analysis, the quality of the meat of the cows according to genotype, termination system and age class slaughter. During an online research were identified 15 articles with information related to meat quality of slaughtered cows. The data were grouped according of the genotype of cows being: zebu or continental defined, crossed zebu x british or zebu x continental; according to termination system: feedlot or grassland; according to age of slaughter, where: up to 4 years old (young), 4-8 years old (adult) or more than 8 years old (old). The meat of the continental crossbred cows was softer than the other genotypes, both panel of evaluators and by Shear. The meat of cows finished in feedlot showed higher marbling degree in relation to meat of females finished on grassland. The reduction of the slaughter age of cows improved the meat color. The cow's genotype affects the organoleptic aspects of meat while the finished system and slaughter age affects the sensory aspects of meat.

show abstract

An evaluation of tenderness of the longissimus muscle of Angus by Hereford versus Brahman crossbred heifers.

Cited by 154 publications

References 20 publications

Brahman and Brahman crossbred cattle grown on pasture and in feedlots in subtropical and temperate Australia. 2. Meat quality and palatability

Brahman and Brahman crossbred cattle grown on pasture and in feedlots in subtropical and temperate Australia. 2. Meat quality and palatability

Quantitative and molecular genetic influences on properties of beef: a review

Qualitative characteristics of meat from cull cows of different genotypes and age class slaughter under different finishing systems: a meta-analytic approach

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