U.S. Department of Agriculture: Agricultural Research Service, Lincoln, Nebraska


Date of this Version


Document Type



Published in Beef Research Program Progress Report (1985) No. 2: 59-60


Meat obtained from intact males has been observed to be less tender than meat obtained from castrated males. Studies have shown that meat from intact males was one sensory panel score less tender than comparable meat from castrated males when animals were fed to about the same age. Reported studies comparing palatability characteristics of meat from bulls and steers have been made on animals fed to similar ages or weights; consequently, compared sex conditions have been confounded with carcass compositional differences.

The objectives of the present study were to determine the effects of sex condition and dietary energy density on meat palatability when cattle were fed to the same compositional endpoint.