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Characterization Of Biological Types Of Cattle Iii. Carcass Composition, Quality And Palatability, R. M. Koch, M. E. Dikeman, D. M. Allen, M. May, J. D. Crouse, D. R. Campion

Department of Animal Science: Faculty Publications

Composition and quality characteristics of 1,121 steer carcasses obtained after mating Hereford and Angus cows to Hereford, Angus, Jersey, South Devon, Limousin, Charolais and Simmental sires were compared at a (1) constant age, (2) constant weight, and (3) constant percentage of fat in the longissimus muscle. Taste panel evaluation was made on a subsample of 496 carcasses. Growth rate of retail product, fat trim and bone differed significantly among sire breed groups. Breed group differences in relative proportions of retail product, fat trim and bone were largest when compared at a constant carcass weight and smallest when compared at equal …