Palatability characteristics of rib-steaks from Aberdeen Angus steers and bulls
Open Access
- 1 November 1965
- journal article
- research article
- Published by Taylor & Francis in New Zealand Journal of Agricultural Research
- Vol. 8 (4) , 921-926
- https://doi.org/10.1080/00288233.1965.10423726
Abstract
The palatability characteristics of meat from 11 bulls and 11 steers (castrated at 10–13 weeks) of Aberdeen Angus breed were studied. All animals were slaughtered at 22–23 months of age. “Oven-broiled” ribsteaks were evaluated by a trained taste panel. No major differences in aroma, flavour, tenderness, and juiciness were detected. Bull meat, although found to be slightly less tender than steer meat, was still quite acceptable.Keywords
This publication has 4 references indexed in Scilit:
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- The effects of castration on meat production in cattle, sheep and pigsThe Journal of Agricultural Science, 1964
- Meat Quality, Effect of Castration on Biochemistry and Quality of BeefJournal of Agricultural and Food Chemistry, 1955
- The Effect of Age of Castration upon Rate and Economy of Gain and Carcass Quality of Beef CalvesJournal of Animal Science, 1954