Palatability Characteristics of the Longissimus Muscle of Young Bulls Representing Divergent Beef Breeds and Crosses

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Abstract
Palatability of rib steaks from 400-day-old straightbred and crossbred bullocks (n = 298) Was evaluated. Eight mating combinations were represented (sire breed listed first): straightbred Hereford (HH), straightbred Red Poll (RR), Hereford × Red Poll reciprocal crosses (HR,RH), Angus × Hereford (AH), Angus × Charolais-Cross (AC), Brahman × Hereford (BH) and Brahman × Angus (BA). Rib steaks from each young bull were frozen at −32 C 2 days postmortem. Steaks were broiled to an internal temperature of 71 C. Overall breedtype effects on color, tenderness, desirability and Warner-Bratzler Shear test of unaged longissimus muscle were nonsignificant. Statistically significant breedtype variation was observed in flavor (P<.05) and juiciness (P<.01). Rib steaks from BH bullocks were less acceptable than those from HH, RH and AH. There was no evidence of heterosis in palatability traits of RH and HR crosses. Adjunct studies of longissimus muscle from steaks frozen 2 days postmortem versus steaks aged for an additional 14 days after vacuum packaging indicated that samples aged for the longer period were more (P<.01) desirable in all palatability characteristics. Breedtype effects on palatability characteristics of aged longissimus muscles were nonsignificant. Linear contrasts between bullock-aged steaks andsteaks purchased in local meat outlets showed that purchased steaks were superior in juiciness (P<.05), tenderness (P<.01) and shear value (P<.05); however, bullock steaks were superior (P<.01) in flavor. Differences in cooking loss, cooked color and overall desirability were not significant. Copyright © 1981. American Society of Animal Science . Copyright 1981 by American Society of Animal Science.

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