Characterization of Biological Types of Cattle - Cycle II: III. Carcass Composition, Quality and Palatability2

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Abstract
Composition and quality characteristics of 775 steer carcasses obtained from matings of Hereford, Angus, Red Poll, Brown Swiss, Gelbvieh, Maine Anjou and Chianina sires to Hereford and Angus cows were compared after adjustment to equal 1) age, 2) weight, 3) fat thickness, 4) fat trim percentage and 5) marbling score end points. Breed groups differed significantly in growth rate of fat, lean and bone. The average liveweight at which breed groups reached 18.9% fat trim was 400 kg for straight-bred Angus, 416 kg for Red Poll crosses, 418 kg for Hereford-Angus crosses, 439 kg for straight-bred Herefords, 523 kg for Brown Swiss crosses, 536 kg for Gelbvieh crosses, 564 kg for Maine Anjou crosses and 661 kg for Chianina crosses. At equal fat trim percentage there were significant differences in marbling, but only small differences in percentage of retail product or bone were observed, which indicates only slight differences in muscle-to-bone ratio among breed groups. At a constant fat thickness breed group differences in composition were reduced more than 50% relative to differences at a constant age (although some breed group differences remained because of differential deposition of subcutaneous, intermuscular, intramuscular and kidney and pelvic fat). Differences in composition were greatest at a constant weight. Growth rate of breed groups and percentage of retail product and bone were positively associated. Taste-panel evaluation of a subset of 377 carcasses revealed that breed groups differed significantly in tenderness; all groups, however, were scored in the range of moderately tender. Sire breed groups did not differ significantly in juiciness or flavor. The results indicate that in animals of similar age and raised under the same feeding and management conditions, differences in palatability among breed groups were small. Copyright © 1979. American Society of Animal Science . Copyright 1979 by American Society of Animal Science.