Genetic and environmental influences on beef tenderness

Australian Journal of Experimental Agriculture

Volumn 41, Issue 7, 2001, Pages 997-1003

  Robinson, D L ^a   Ferguson, D M ^a   Oddy, V H ^a   Perry, D ^a   Thompson, J ^a  

^a UNIVERSITY OF NEW ENGLAND   (Australia)

Author keywords

Genetic parameters; Heritability

Indexed keywords

FOOD QUALITY;

BOS TAURUS;

EID: 0034753620     PISSN: 08161089     EISSN: None     Source Type: Journal    
DOI: 10.1071/EA00039     Document Type: Article

References (22)

1. Post mortem changes in muscle
2. A comparison of the effects of some post-slaughter treatments on the tenderness of beef
3. A comparison of some objective methods used to assess tenderness
4. Post-weaning growth of cattle in northern New South Wales. 2. Growth pathways of steers
5. Genetic and phenotypic (co) variances for growth and carcass traits of purebred and composite populations of beef cattle
6. VCE 4.0. A (co)variance component package for frequentists and bayesians
7. Effect of beef tenderness on consumer satisfaction with steaks consumed in the home and restaurant
8. Sources of variation in mechanical shear force measures of tenderness in beef from tropically adapted genotypes, effects of data editing and their implications for genetic parameter estimation
9. Heritabilities and genetic, environmental and phenotypic correlations of carcass traits in a population of diverse biological types and their implications in selection programs
10. Chemical and sensory properties of thirteen major beef muscles
11. Nutritional and developmental effects on the intrinsic properties of muscles as they relate to eating quality of beef
12. Methods used in the CRC program for the determination of carcass yield and beef quality
13. Estimation and use of variance components
14. Design of the CRC straightbred genetics experiments
15. Lifetime growth rate and tenderness of CRC cattle
16. Relationship between shear force and trained sensory panel tenderness ratings of 10 major muscles from Bos indicus and Bos taurus cattle
17. Feedlot performance, carcass traits and palatability traits of Hereford and Hereford x Brahman steers
18. Sensory market analysis of fresh meat in Japan - Summary
19. The importance of genetics in determining beef palatability
20. CRC breeding program design, measurements and database: Methods that underpin CRC research results
21. Characterization of biological types of cattle (Cycle IV): Carcass traits and longissimus palatibility