Chemical Composition of Carcasses from Hereford, Limousin, and Simmental Crossbred Battle as Related to Growth and Meat Palatability

Authors

John D. Crouse, U.S. Meat Animal Research Center
Michael E. Dikeman, U.S. Meat Animal Research Center

Date of this Version

1982

Document Type

Article

Comments

Published in Beef Research Program Progress Report (1982) No. 1: 36-37

Abstract

Nine Hereford x Angus (HxA), nine Simmental x Angus (SxA), and nine Limousin x Angus (LxA) crossbred steers were slaughtered in three equal groups (three from each breed) after 200, 242, and 284 days on feed to evaluate carcass chemical composition differences and their relation to growth and meat palatability.

LxA carcasses were higher in protein and retail product percentages and significantly lower in chemical fat and fat trim percentages than either SxA or HxA carcasses. SxA carcasses were superior to HxA carcasses only in having a lower percentage of fat trim.

SxA steers gained slightly faster in the feedlot than HxA and LxA steers. SxA and LxA steers were equal in weight of retail product produced per day of age and superior to HxA steers. HxA and SxA carcasses were similar in rib eye fat percentages and final quality grades, and they had higher values than LxA carcasses for these characteristics.

Correlation coefficients between carcass chemical composition and palatability traits were low and inconsistent. Correlations between carcass chemical composition and growth rate were also low and inconsistent. In addition, linear regression coefficients indicated little or no association between carcass chemical composition and growth rate or palatability.