Effects of Type and Breed of British, Zebu and Dairy Cattle on Production, Palatability and Composition. II. Palatability Differences and Cooking Losses as Determined by Laboratory and Family Panels2

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Abstract
Carcasses of 151 steers of seven breeds and crosses were included in a five-year study to determine palatability and cooking loss differences. Among breeds, loin steaks and round steaks of Brahman steers were scored least tender by a six-member laboratory panel. Steaks from Jersey steers were scored most tender of all breeds, but differences between Jerseys and Herefords were not significant. Hereford, Angus, Brahman-British cross, Santa Gertrudis and Holstein steaks did not differ significantly in tenderness scores. Shear values generally substantiated these tenderness relationships among breeds. Although Angus steer carcasses had the most marbling and graded highest of all breeds, their steaks generally were rated lower on palatability than steaks of Jerseys and Herefords by the taste panel. These data indicate that the samples of these breeds differed in eating quality, and that factors other than marbling may have played an important role in determining it. Total cooking losses were least for steaks and roasts from dairy type carcasses and greatest for Brahman type. Among breeds, Jersey steaks and roasts had the least total cooking losses. Among breeds, total cooking losses did not parallel external fatness. Copyright © 1963. American Society of Animal Science . Copyright 1963 by American Society of Animal Science