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

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dc.contributor.author Danielson, R.B.
dc.contributor.author Marchello, M.J.
dc.contributor.author Slanger, W.O.
dc.rights North Dakota State University en
dc.title Muscle Tenderness, Other Carcass Traits and the Effect of Crossbreeding on These Traits in Beef Cattle en
dc.type Article en
dc.source ND Farm Research: Vol. 43, No.5, p. 12-15 en
dc.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.
dc.date.accessioned 2009-12-09T18:12:29Z
dc.date.available 2009-12-09T18:12:29Z
dc.date.issued 2009-12-09T18:12:29Z
dc.identifier.uri http://hdl.handle.net/10365/6934
dc.date 1986 en
dc.subject Livestock production en
dc.subject Meat en
dc.subject Cattle en

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