The objective of this study was to determine whether sire breed and/or castration had an effect on meat quality of () muscle from crossbred bulls and steers and to investigate the relationship amongst the traits examined. Warner-Bratzler shear force (WBSF), intramuscular fat (IMF)%, cook-loss%, drip-loss%, colour (*, *, *) and ultimate pH (upH) were determined in the muscle from eight beef sire breeds representative of the Irish herd (Aberdeen Angus, Belgian Blue, Charolais, Hereford, Limousin, Parthenaise, Salers and Simmental). The results indicate that IMF%, cook-loss% and drip-loss% were associated with breed ( < 0.05); while WBSF, IMF% and cook-loss% differ between genders ( < 0.05). Steer had a greater IMF% and exhibited reduced WBSF and cook-loss% in comparison to the bull ( < 0.05). This study provides greater insight into how quality traits in beef are influenced by breed and gender and will support the industry to produce beef with consistent eating quality.
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| http://dx.doi.org/10.3390/foods8050173 | DOI Listing |
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