The Relationship of Ration and Inheritance to Eating Quality of the Meat from Yearling Steers23

Cover, Sylvia; Cartwright, T. C.; Butler, O. D.

doi:10.2527/jas1957.164946x

Cited by 25 publications

(8 citation statements)

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“…Compared to Brahman inheritance Sahiwal had significantly less implied tenderness for SF, TPT, and MFI, but Brahman and Sahiwal were not different for MS. These results agree with previous reports (Cover et al, 1957;Burns et al, 1958;Damon et al, 1960;Ramsey et al, 1963;Gregory et al, 1978;Crockett et al, 1979;Koch et al, 1982b;Peacock et al, 1982;Crouse et al, 1989;Wheeler et al, 1990;Shackelford et al, 1991;and Whipple et al, 1990).…”

Section: Resultssupporting

confidence: 83%

Prediction of breeding values for tenderness of market animals from measurements on bulls.

Barkhouse

Vleck

Cundiff

et al. 1996

Journal of Animal Science

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ABSTRACT:Data were tenderness measures on steaks from 237 bulls (Group II) slaughtered after producing freezable semen and on 1,431 related steers and heifers (market animals, Group I ) from Angus, Hereford, Pinzgauer, Brahman, and Sahiwal crosses from the Germ Plasm Evaluation project at the U.S. Meat Animal Research Center. Tenderness was assessed through Warner-Bratzler Shear Force (SF), taste panel tenderness (TPT), marbling score (MS), and myofibrillar fragmentation index (MFI). For all traits, as fraction Bos indicus inheritance increased, implied tenderness decreased. Heritability estimates were generally not significantly different from zero. Genetic correlations generally indicated favorable associations among the traits. The range in predicted breeding values of bulls for market animal tenderness was small and from −.34 to .32 kg for market animal shear force. Because of low estimates of heritability for SF or TPT, results from this experiment indicate that selection based on tenderness of steaks sampled from intact or late castrate males slaughtered following collection of freezable quality semen would not be very effective in improving average tenderness of steaks from steers or heifer progeny. If a mean of heritability estimates reported in the literature of .27 for shear value was assumed for market steer and heifer progeny instead of .02 as found in the present study, then selection based on estimates of shear force in young bulls would be relatively more effective in improving shear force of market progeny.

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Section: Resultssupporting

confidence: 83%

Prediction of breeding values for tenderness of market animals from measurements on bulls.

Barkhouse

Vleck

Cundiff

et al. 1996

Journal of Animal Science

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“…However, this seems unlikely, and probably a more important explanation is that differences between breeds are usually overshadowed by variation within breeds. The fact that differences between sire groups within breeds have been widely reported (Cover et al 1957;Means & King 1959;Bryce-Jones et al 1963;Epley et al 1968;Wilson et al 1969;Forrest 1975) supports this suggestion. Also, amongbreed differences which arise under commercial, non-experimental conditions may be partially attributable to ways in which different breeds or types of cattle are managed and handled, whereas under experimental conditions an attempt is made to treat animals of all breeds in the same way.…”

Section: Breed Comparisons (Numbers Of Animals In Parenthesis)supporting

confidence: 62%

“…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. This paper reports the results of three experiments conducted under New Zealand pastoral conditions in which the tenderness of meat of several breeds of cattle was compared.…”

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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“…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.…”

Section: Position Effectmentioning

confidence: 99%

Considerations for Beef Tenderness Evaluations

Smith

Carpenter

King

1969

Journal of Food Science

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SUMMARY: Data collected from 690 beef rib steaks were utilized to evaluate the methodology of beef tenderness measurements. The information obtained in this study was critically compared to existing research and evaluated in relation to sample handling procedures. Frozen storage of steaks, especially if they are unprotected from dehydration or are stored for long periods of time, has important implications if such data are to be compared to steaks which were evaluated in the unfrozen state. Cooking frozen steaks with or without thawing apparently has little effect on tenderness or cooking loss. Anatomical location of the sample should be carefully controlled to prevent spurious differences from affecting tenderness measurements. Evidence indicates that a tenderness gradient exists over the cross‐section of the I. dorsi and suggests that core samples should be taken from as many and as varied positions as is feasible for existing research conditions. The use of marbling score as an indicator of the tenderness of beef rib steaks resulted in the explanation of 28 percent of the variation in average shear force requirements. The shear force value of the diaphragm muscle was only moderately related (r = 0.40) to that of the I. dorsi. Cooking loss percentages were significantly increased as a result of freezing at–34°C and storage of steaks unwrapped at −23°C when compared to unfrozen steaks and by selecting I. dorsi samples from more anterior locations in the wholesale rib.

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The Relationship of Ration and Inheritance to Eating Quality of the Meat from Yearling Steers23

Cited by 25 publications

References 0 publications

Prediction of breeding values for tenderness of market animals from measurements on bulls.

Prediction of breeding values for tenderness of market animals from measurements on bulls.

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

Considerations for Beef Tenderness Evaluations

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