Comparison of the Cutability and Eatability of Beef- and Dairy-Type Cattle

Beanaman, G. A.; Pearson, A. M.; Magee, W. T.; Griswold, Ruth M.; Brown, G. A.

doi:10.2527/jas1962.212321x

Cited by 38 publications

(21 citation statements)

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“…Similar results were reported by Barton (1971Barton ( , 1972, Truscott et al (1976), Everitt et al (1980), Bass et al (1981), Nour et al (1981Nour et al ( , 1983b, Bertrand et al 1983, Patterson et al (1985, Stiffler et al (1985) and Butler-Hogg et al (1988). Branaman et al (1962) found no significant difference in the total percentage of rib, round and loin cuts in Holstein and Hereford steer carcasses. Cole et al (1964b) observed similar percentages of rib, round and loin in Holsteins and Herefords, but both were significantly higher than Angus.…”

Section: Yield Of High Value Cutsmentioning

confidence: 61%

“…Branaman et al (1962) found no difference in shear-force values, sensory panel ratings for tenderness, aroma, flavour of fat and texture of lean between beef and dairy-type cattle. Purchas & Barton (1976) reported Warner-Bratzler shear force measurements of tenderness of meat from three experiments involving 171 steers of six breeds (including Angus, Friesian and Jersey) raised under New Zealand pastoral conditions.…”

Section: Meat Qualitymentioning

confidence: 82%

“…Differences in SMY% between dairy and beef breeds is often affected by the amount of fat that is trimmed in beef animals (Wheeler et al 2004) and by the amount of bone in dairy animals, so the overall difference between the two types of animals is reduced (Purchas 2003). Branaman et al (1962) slaughtered Holstein and Hereford steers at approximately the same age and found no significant difference in the percentage of separable lean. Bass et al (1981) found no differences in lean meat between dairy and British beef crosses when finished on pasture, but both were different to the heavy, late maturing European breeds (e.g.…”

Section: Saleable Meat Yieldmentioning

confidence: 91%

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Dairy and beef breed effects on beef yield, beef quality and profitability: a review

Bown¹,

Muir²,

Bc³

2016

New Zealand Journal of Agricultural Research

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Despite the heavy reliance of the New Zealand beef industry on animals produced from the dairy industry (predominantly Friesian and Friesian cross), there is a widespread belief that beef of dairy origin is inferior to beef produced from traditional 'British' breeds. This belief is not supported by the scientific literature. There is a large body of work that suggests there is no difference between dairy and traditional British beef breeds in growth potential, lean meat yield, yield of prime cuts, and the quality of meat produced when grazed under similar conditions and slaughtered at the same chronological age or the same level of maturity (fatness). The current New Zealand payment schedule based on carcass weight, fatness and muscularity, undervalues dairy carcasses for having a different pattern of fat distribution (i.e. less subcutaneous fat) and a different muscle shape (poorer conformation score). In New Zealand, the key commercial driver for using traditional beefbred cattle appears to be their ability to achieve the 3 mm minimum fat depth and therefore a prime-graded carcass at a lighter carcass weight and with a younger animal compared to dairy-bred cattle. ARTICLE HISTORY

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Section: Yield Of High Value Cutsmentioning

confidence: 61%

Section: Meat Qualitymentioning

confidence: 82%

Section: Saleable Meat Yieldmentioning

confidence: 91%

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Dairy and beef breed effects on beef yield, beef quality and profitability: a review

Bown¹,

Muir²,

Bc³

2016

New Zealand Journal of Agricultural Research

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“…Results of experiments comparing tenderness of meat from cattle of different breeds have not generally revealed any consistent breed effects (Husaini et al 1950;Callow 1961;Branaman et al 1962;Cahill et al 1962;Bryce-Jones et al 1963;Judge et al 1965;Sharrah et al 1965;Bryce-Jones 1968;Zeigler et al 1971;Bond et al 1972;Fredeen et al 1972;Everitt 1972;Dikeman & Crouse 1975) with the exception that the meat of Bas indicus breeds of cattle has often been shown to be tougher than that from Bas taurus cattle (Burns et al 1958;Dunsing 1959a;Damon et al 1960;Palmer 1963;Ramsey et al 1963;Carroll et al 1964;Purchas 1972;Luckett et al 1975). However, only one set of breed comparisons has been reported on the tenderness of meat of cattle in New Zealand (Everitt 1972), and in the light of the moderately high heritability of meat tenderness (Alsmeyer et al 1959;Warwick 1968), together with the fact that sire differences in this characteristic have been demonstrated (Cover et al 1957;Means & King 1959;BryceJones et al 1963;Epley et al 1968;Wilson et al 1969;Forrest 1975), it may not be valid to assume that the situation will be the same in all countries.…”

Section: Introductionmentioning

confidence: 96%

The tenderness of meat of several breeds of cattle raised under New Zealand pastoral conditions

Purchas

Barton

1976

New Zealand Journal of Agricultural Research

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Three experiments are reported in which the tenderness of meat from 171 steers of 6 breeds (Angus, Friesian, Jersey, Ayrshire, Galloway, and Red Poll) was measured as shear forces. Generally, differences between breeds for meat tenderness were not statistically significant, although the meat of Jersey cattle was significantly more tender than that of some o~he! breeds in one experiment, an effect which is consistent with overseas evidence. Some. significant breed effects were shown on the way in which post-mortem treatments, such as aging and pre-ngor storage temperature, affected meat tenderness. Other measurements madẽ n the muscles o~some of th.e steers indicated that Jersey cattle had the highest level of intramuscular fat III one experiment, but there were no appreciable differences in sarcomere length or muscle pH between breeds of cattle.

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“…For example, Butler, Warwick and Cartwright, 1956;Butler, 1957;Pierce, 1959;Branaman, Pearson, Magee, Geiswold and Brown, 1962;and Pearson, 1966 (with cattle); Boccard, Dumont, Le Guelte and Arnoux, 1961;and Kirton and Pickering, 1967 (with sheep) have reported only a minor influence of conformation on the yield of meat from the high priced regions as a proportion of carcass weight. For example, Butler, Warwick and Cartwright, 1956;Butler, 1957;Pierce, 1959;Branaman, Pearson, Magee, Geiswold and Brown, 1962;and Pearson, 1966 (with cattle); Boccard, Dumont, Le Guelte and Arnoux, 1961;and Kirton and Pickering, 1967 (with sheep) have reported only a minor influence of conformation on the yield of meat from the high priced regions as a proportion of carcass weight.…”

Section: Introductionmentioning

confidence: 99%

Differences between groups of lamb carcasses chosen for good and poor conformation

Jackson

Mansour

1974

Anim. Sci.

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Ninety-six lamb carcasses drawn from six batches of lambs commercially consigned to an abattoir were analysed for characteristics which may affect their economic value. From each batch carcasses were selected in equal numbers into two classes of 'good' or 'poor' conformation according to traditional standards. Carcasses selected for 'good' conformation were heavier (P<0-05) and fatter (P<0-05), slightly shorter in carcass length and hind leg length (P<0-05), greater in circumference (P<0-001) and width (P<0-001) of the hind leg, slightly greater in muscle weight (P<0-05) but no greater in bone weight than those of poor conformation. The yield of prime retail joints was similar in the two conformation classes but the 'good' conformation class had a higher proportion of loin and rib joints and lower proportion of hind leg joint (P < 0-01) although these differences were not considered to be of commercial importance. There was a lower proportion of the carcass fatty tissue in the hind leg joint of the 'good' conformation class (P < 0-05). Muscle-to-bone ratio and area of 'eye muscle' (M. longissimus thoracis) appeared to be little affected by selecting for conformation differences. Depth of fleshing as indicated by the weight of muscle in the hind leg per 10 cm length, was 40 g (6 %) heavier in the carcasses of the 'good' conformation class. This contrasted with the much greater differences, between batches, of 290 g (40 to 50 %). Between batches there were significant differences for all the measures taken except the yield of preferred retail cuts. In the main the batch differences were greater and commercially more important than the conformation class differences.

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Comparison of the Cutability and Eatability of Beef- and Dairy-Type Cattle

Cited by 38 publications

References 0 publications

Dairy and beef breed effects on beef yield, beef quality and profitability: a review

Dairy and beef breed effects on beef yield, beef quality and profitability: a review

The tenderness of meat of several breeds of cattle raised under New Zealand pastoral conditions

Differences between groups of lamb carcasses chosen for good and poor conformation

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