Are there meat quality differences between cattle breeds in southern Australia?

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dc.contributor.authorPitchford, W.
dc.contributor.authorKruk, Z.
dc.contributor.authorStephens, E.
dc.contributor.authorSpeck, P.
dc.contributor.authorDeland, M.
dc.date.issued2002
dc.description.abstractThe 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.
dc.identifier.citationAnimal Production, 2002; 24:177-180
dc.identifier.issn0728-5965
dc.identifier.orcidPitchford, W. [0000-0002-5213-3978]
dc.identifier.urihttp://hdl.handle.net/2440/13163
dc.language.isoen
dc.publisherA.S.A.P. Publications
dc.source.urihttp://www.asap.asn.au/livestocklibrary/2002/pitchford1B.pdf
dc.subjectCattle breeds
dc.subjecttenderness
dc.subjectcooking loss
dc.subjectmeat quality
dc.titleAre there meat quality differences between cattle breeds in southern Australia?
dc.typeJournal article
pubs.publication-statusPublished

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