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Studies in beef quality. II. —the influence of sire on the quality and composition of beef
Author(s) -
Jones K. Bryce,
Houston T. W.,
Harries J. M.
Publication year - 1963
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740140906
Subject(s) - tenderness , marbled meat , sire , zoology , intramuscular fat , flavour , beef cattle , subcutaneous fat , biology , mathematics , food science , adipose tissue , endocrinology
Rib‐joints from Hereford‐Friesian steers from five selected Hereford bulls have been compared by taste panel and laboratory analysis. The steers were raised at two farms. Significant differences were found between sire groups in tenderness, flavour and juiciness. There was also a farm influence on tenderness. Two sire groups were identified as receiving higher valuations for flavour, juiciness and tenderness than one of the other three sire groups. The preferred groups were from the smallest sires and had more marbling fat at the preselected arbitrary slaughter weight. The quality difference due to farms was not associated with marbling fat. Rate of growth was slower on the farm yielding the more tender meat. The iodine values for fat samples showed statistically significant differences between some sire groups, but not between the two farms.