A comparison of animal performance and carcass and meat quality characteristics in Hereford, Hereford x Friesian, and Friesian steers grazed together at pasture

New Zealand Journal of Agricultural Research

Volumn 43, Issue 2, 2000, Pages 193-205

  Muir, P D ^a   Wallace, G J ^a   Dobbie, P M ^b   Bown, M D ^c  

^a AGRESEARCH   (New Zealand)

^b RUAKURA RESEARCH CENTRE   (New Zealand)

^c NONE   (New Zealand)

Author keywords

Fat colour; Friesian; Hereford; Hereford x Friesian; Marbling; Meat colour; Meat quality; Steers; Tenderness

Indexed keywords

EID: 0033815375     PISSN: 00288233     EISSN: None     Source Type: Journal    
DOI: 10.1080/00288233.2000.9513421     Document Type: Article

References (53)

1. Palatability and muscle characteristics of cattle with controlled weight gain: Time on a high energy diet
2. Beef, dairy and beef x dairy carcass characteristics
3. Influence of breed and plane of nutrition on performance of diary, dual-purpose and beef steers. II. From 180 days of age to slaughter
4. Comparison of the cutability and eatability of beef and dairy type cattle
5. The influence of breed on the meat content of beef carcasses for export
6. Comparative studies of meat VII. A comparison between Hereford, Dairy Shorthorn and Friesian steers on four levels of nutrition
7. Relationship of fiber type composition to marbling and tenderness of bovine muscle
8. Quality assurance for tenderness
9. Effects of type and breed of British, zebu and dairy cattle on production, palatability and composition. I. Rate of gain, feed efficiency and factors affecting market value
10. Effects of type and breed of British, zebu and dairy cattle on production, palatability and composition. III. Percent wholesale cuts and yield of edible portion as determined by physical and chemical analysis
11. Effects of type and breed of British, zebu and dairy cattle on production, carcass composition and palatability
12. Effect of several combinations of grass and grain in the ration of beef steers on the colour characteristics of lean and fat
13. Inter-muscle variation in the calpain system of red deer:-Implications for meat tenderness
14. Intramuscular composition and texture of beef muscles
15. Consumer preferences for beef of different breeds related to carcass and to quality grades
16. Lessons from the Charolais trials
17. The effect of cattle breed and muscle type on discoloration and various biochemical parameters in fresh beef
18. Palatability and muscle properties of beef as influenced by pre-slaughter growth rate
19. A device for measuring the tenderness of meat
20. Feedlot and carcass performance of young bulls representing several breeds and breed crosses
21. Procedure for histochemical demonstration of actomyosin ATPase
22. The solubility of intramuscular collagen in meat animals of various ages
23. Studies on meat. II. Observations on relation of biochemical factors to changes in tenderness
24. Effect of breed and time on feed on the size and distribution of beef muscle fibre types
25. Comparison of dairy and dual-purpose carcasses with beef-type carcasses from animals of similar and younger ages
26. Recommended terminology for the muscle commonly designated ’Longissimus dorsi’
27. Evaluation of British Friesian, Canadian Holstein and beef breed x British Friesian steers slaughtered over a commercial range of fatness from 16-month and 24-month beef production systems
28. Characterisation of biological types of cattle III. Carcass composition, quality and palatability
29. Characterisation of biological types of cattle - Cycle II: III Carcass composition, quality and palatability
30. Role of the neutral proteinases in post mortem muscle protein degradation and meat tenderness
31. Longissimus muscle histological characteristics of Simmental x Hereford, Hereford x Angus and Limousin x Angus crossbred steers as related to carcass composition and meat quality traits
32. Effects of carcass maturity on collagen solubility and palatability of beef from grain finished steers
33. Yellow fat colour in cattle
34. Muscle, fat and bone in serially slaughtered large dairy or small beef cattle fed corn or corn silage diets in one of two locations
35. Changes in carcass weight and characteristics with increasing weight of large and small cattle
36. Patterns of muscle, bone and fat accretion in the three biological types of feedlot bulls fed three dietary energy levels
37. Desirability of beef - Its characteristics and their measurement
38. The tenderness of meat of several breeds of cattle raised under New Zealand pastoral conditions
39. Effects of type and breed of British, zebu and dairy cattle on production, palatability and composition. II. Palatability differences and cooking losses as determined by laboratory and family panels
40. Colorimetry and the CIE system
41. Storage and separation of calpastatin and calpains I and II from ovine skeletal muscle
42. The effect of sex condition and growth implants on bovine muscle fiber characteristics
43. Near-infrared reflectance analysis of intramuscular fat in beef
44. Growth changes in bovine muscle fiber types as influenced by breed and sex
45. Characterisation of cutability and palatability attributes among different slaughter groups of beef cattle
46. Comparison of steaks from Holstein and Simmental x Angus steers
47. Prediction of lamb meat quality traits based on muscle biopsy fibre typing
48. Sources of variation in subcutaneous fat colour of beef carcasses
49. A modified procedure of simultaneous extraction and subsequent assay of calcium-dependent and lysosomal protease systems from a skeletal muscle biopsy
50. The determination of hydroxyproline in tissue and protein samples containing small proportions of amino acid
51. Comparisons of certain carcass traits of several breeds and crosses of cattle