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Muscle Tenderness, Other Carcass Traits and the Effect of Crossbreeding on These Traits in Beef Cattle

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Title: Muscle Tenderness, Other Carcass Traits and the Effect of Crossbreeding on These Traits in Beef Cattle
Author: Danielson, R.B.; Marchello, M.J.; Slanger, W.O.
Description: In the United States, it was estimated that70% of the calves marketed from beef cattle breeds are crossbred and that between 50 to 60% of of the cows are crossbred. This marked a major departure to crossbreeding from that of straight breeding. Straight breeding prevailed up into the late 1960's until research demonstrating the favourable effects of heterosis began to appear. The objectives of the study covered were to measure differences of tenderness among muscles, to access the difference between steer and heifers for various carcass characteristics and, finally, to estimate the effect that crossbreeding has on carcass traits. The experimental procedures utilized, the results and subsequent discussion are given. Steers muscles were more tender than those of heifers. Crossbreeding did not have any adverse effects on muscle tenderness. Carcasses that were tender for one of the three muscles mildly tended to be tender for the other two, also. Yield grade, quality grade and marbling did not change with increased percentage crossbreeding.
Date: 1986
Subject: Livestock production
Meat
Cattle
Permalink: http://hdl.handle.net/10365/6934

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