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|Title:||Are there meat quality differences between cattle breeds in southern Australia?|
|Citation:||Animal Production, 2002; 24:177-180|
|Abstract:||The Southern Crossbreeding Project was designed to examine a range of Bos taurus cattle breeds for production and beef quality traits. Jersey, Wagyu, Angus, Hereford, South Devon, Limousin and Belgian Blue sires were mated to Hereford cows with calves born over four years (1994-97). By testing two cohorts (1995-drop steers and 1996-drop heifers) representing 50 sires, it was concluded that there were no breed differences in tenderness or pH but there were differences in juiciness. Breeds high in intramuscular fat (Jersey and Wagyu) and the double-muscled Belgian Blue had less cooking loss than the other breed combinations.|
|Keywords:||Cattle breeds; tenderness; cooking loss; meat quality|
|Appears in Collections:||Animal and Veterinary Sciences publications|
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