Herefords and 1/4 Brahman–3/4 Hereford cross-breds: comparison of carcasses and meat palatability

Abstract

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

Effect of marbling degree on beef palatability in Bos taurus and Bos indicus cattle1

“…It has been well documented that meat from Bos indicus breeds of cattle was less tender (higher shear force and lower sensory tenderness rating) than meat from Bos taurus breeds of cattle (Carpenter et al, 1961;Ramsey et al, 1963;Carroll et al, 1964;Luckett et al, 1975;Koch et al, 1982;Peacock et al, 1982;McKeith et al, 1985;Crouse et al, 1987Crouse et al, , 1989Johnson et al, 1990;Wheeler et al, 1990a,b;Whipple et al, 1990;Shackelford et al, 1991). Meat from Bos indicus cattle also has been shown to be more variable in tenderness than meat from Bos taurus cattle (Crouse et al, 1989;Wheeler et al, 1990a).…”

Considerations for Beef Tenderness Evaluations

“…Data reported in Table 11 concerning the correlation be-tween 2.54 and 1.27 cm core shear force values indicates that the relationship, although significant in most instances, is rather low in magnitude (0.14 to 0.56). Sensory or mechanical measurements of tenderness on one muscle may not apply to other muscles or cuts of meat (Sharrah et al, 1965a;Cover et al, 1957;Cover et al, 1962;and Carroll et al, 1964). To adequately measure 1. dorsi tenderness, either to predict its own tenderness or for use as an indicator of carcass tenderness, requires consideration of core position.…”

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

“…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.…”