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Eating quality of beef from different sire breeds

Published online by Cambridge University Press:  02 September 2010

D. B. Homer ,
A. Cuthbertson ,
D. L. M. Homer  and
P. McMenamin
D. B. Homer
Affiliation:
Meat and Livestock Commission, Winterkill House, PO Box 44, Snowdon Drive, Milton Keynes MK6 1AX
A. Cuthbertson
Affiliation:
Meat and Livestock Commission, Winterkill House, PO Box 44, Snowdon Drive, Milton Keynes MK6 1AX
D. L. M. Homer
Affiliation:
Meat and Livestock Commission, Winterkill House, PO Box 44, Snowdon Drive, Milton Keynes MK6 1AX
P. McMenamin
Affiliation:
Genus, Warren Farm, Sheep Drive, Lambourn, Berkshire RG16 7UU
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Abstract

Three hundred and eight cattle, comprising steers and heifers from continental and British crosses were finished on an 18-month beef production system at Warren Farm, Lambourn, Berkshire and slaughtered across a range of fatness levels. The eating quality of roasting joints (semimembranosus.) and sirloin steaks (longissimus thoracis et lumborumj was evaluated and the chemical composition of the lean tissue was taken on a subset of the samples. Results suggested that the greatest differences between the breeds was in the joints. There were significant (P < 0·01) differences in the lipid, moisture and collagen contents of the lean tissue of the joints from the different sire breeds. The Belgian Blue sire progeny had significantly lower lipid content than the Charolais or Aberdeen Angus crosses, and significantly lower collagen content than the Aberdeen Angus cross. In addition joints from Belgian Blue crosses were more tender than joints from other breed crosses. Although the lipid and moisture contents of the steaks from different sire crosses were significantly different there was no evidence of differences in eating quality. Perhaps surprisingly there were no significant relationships between the eating quality and chemical composition between or within breed. Irrespective of breed, carcass fatness influenced the juiciness of both the joints and the steaks although the response was different for continental crosses and British crosses and depended on carcass sex. Over and above this response, steer meat was generally more juicy than heifer meat.

Keywords

beef breedschemical compositionorganoleptic traits
Type
Research Article
Information
Animal Science , Volume 64 , Issue 3 , June 1997 , pp. 403 - 408
Copyright
Copyright © British Society of Animal Science 1997

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