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

dc.contributor	Pitchford, WS
dc.contributor	Kruk, ZA
dc.contributor	Stephens, EM
dc.contributor	Speck, PA
dc.contributor	Deland, MPB
dc.date.accessioned	2012-01-25T12:39:36Z
dc.date.available	2012-01-25T12:39:36Z
dc.date.issued	2002
dc.identifier.citation	Proc. Aust. Soc. Anim. Prod. (2002) 24: 177-180
dc.identifier.uri	http://livestocklibrary.com.au/handle/1234/9188
dc.description.abstract	The 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.publisher	ASAP
dc.source.uri	http://www.asap.asn.au/livestocklibrary/2002/pitchford1B.pdf
dc.subject	cattle breeds
dc.subject	tenderness
dc.subject	cooking loss
dc.subject	meat quality
dc.subject	Belgian Blue
dc.subject	South Devon
dc.title	Are there meat quality differences between cattle breeds in southern Australia?
dc.type	Research
dc.identifier.volume	24
dc.identifier.page	177-180