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Herefords and 1/4 Brahman–3/4 Hereford cross-breds: comparison of carcasses and meat palatability

Published online by Cambridge University Press:  27 March 2009

F. D. Carroll ,
W. C. Rollins  and
Marion Simone Kunze
F. D. Carroll
Affiliation:
Department of Animal Husbandry, University of California, Davis, California
W. C. Rollins
Affiliation:
Department of Animal Husbandry, University of California, Davis, California
Marion Simone Kunze
Affiliation:
Department of Animal Husbandry, University of California, Davis, California
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Extract

A comparison of eighty-eight steers and heifers, representing equal numbers of Herefords and 3/4 Hereford–1/4 Brahman cross-breds, showed that the cross-bred dressed higher (60·3 % against 58·7 %) and that the cross-bred carcasses had more flank (6·9 % against 5·6 %).

In two out of three palatability experiments, Hereford meat was more tender and, in one experiment, juicier than cross-bred meat. When breeds were compared as to colour of meat, cross-bred was judged darker. Also, heifer meat was judged darker than steer meat.

Type
Research Article
Information
The Journal of Agricultural Science , Volume 62 , Issue 2 , April 1964 , pp. 263 - 266
Copyright
Copyright © Cambridge University Press 1964

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