Carcass Composition, Quality and Palatability Attributes of Bulls and Steers Fed Different Energy Levels and Killed at Four Ages2

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Abstract
Carcasses of bulls and steers fed at two energy levels were compared at 12, 15, 18 and 24 months of age for carcass composition and taste panel evaluation. A sub-set of visually matched wholesale rib cuts selected from bulls, steer mates and steer carcasses of unknown origin was also evaluated by the taste panel. At all ages bulls made faster gains on less feed per unit of gain and had less fat in the carcass than steers. There was a slight but consistent tendency for bulls to exhibit more advanced maturity than steers of the same chronological age. Quality grade factors and taste panel evaluation scores of meat were generally higher for steers than for bulls but differences were small. Average taste panel scores for meat from bulls were acceptable. When visually matched rib cuts of contemporary bulls and steers were compared there were small but consistent taste panel evaluation differences in favor of steers. Differences in taste panel scores between ribs from bulls and visually matched ribs of steer carcasses of unknown origin were small and generally nonsignificant. Copyright © 1977. American Society of Animal Science . Copyright 1977 by American Society of Animal Science.

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