The effects of slaughter weight, breed type and ageing time on beef meat quality using two different texture devices

As far as consumers are concerned, the major quality characteristics of beef meat are an attracting color and tenderness (Smulders et al., 1991). The chemical composition - protein, fat and fatty acids contents mainly - is of importance for the dietitian. These parameters are influenced to a large extent by the management - diet and environment - of the fattening animals. The aim of the present paper is to relate some parameters of meat quality and meat composition with animal performance in growing fattening bulls.

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Effects of genetic merit for carcass weight, breed type and slaughter weight on performance and carcass traits of beef × dairy steers

animal ◽

10.1017/s1751731110001758 ◽

2011 ◽

Vol 5 (2) ◽

pp. 182-194 ◽

Cited By ~ 4

Author(s):

M.G. Keane ◽

P.G. Dunne ◽

D.A. Kenny ◽

D.P. Berry

Keyword(s):

Carcass Traits ◽

Carcass Weight ◽

Genetic Merit ◽

Slaughter Weight ◽

Breed Type

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Breed type and ageing time effects on sensory characteristics of beef strip loin steaks

Meat Science ◽

10.1016/s0309-1740(98)00159-4 ◽

1999 ◽

Vol 51 (4) ◽

pp. 383-390 ◽

Cited By ~ 92

Author(s):

M.M Campo ◽

C Sañudo ◽

B Panea ◽

P Alberti ◽

P Santolaria

Keyword(s):

Ageing Time ◽

Sensory Characteristics ◽

Time Effects ◽

Breed Type ◽

Strip Loin

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Effects of slaughter weight and sex on carcass traits and meat quality of Casertana pigs reared outdoors

Italian Journal of Animal Science ◽

10.4081/ijas.2007.1s.698 ◽

2007 ◽

Vol 6 (sup1) ◽

pp. 698-700 ◽

Cited By ~ 9

Author(s):

G. Maiorano ◽

C. Cavone ◽

K. Paolone ◽

F. Pilla ◽

M. Gambacorta ◽

...

Keyword(s):

Meat Quality ◽

Carcass Traits ◽

Slaughter Weight

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The effect of slaughter weight on meat quality characteristics of Holstein-Friesian male cattle

Proceedings of the British Society of Animal Science ◽

10.1017/s1752756200010875 ◽

2005 ◽

Vol 2005 ◽

pp. 176-176 ◽

Cited By ~ 1

Author(s):

R. M. Kirkland ◽

T. W. J. Keady ◽

D. C. Patterson ◽

B. W. Moss ◽

R. W. J. Steen

Keyword(s):

Meat Quality ◽

Dairy Herd ◽

Quality Characteristics ◽

Slaughter Weight ◽

Dairy Traits ◽

Holstein Friesian ◽

Ready Availability

Meat from Holstein-Friesian bulls, which are bred for dairy traits, is generally regarded as low quality and is usually destined for the commodity (mince) market. However, given their ready availability as a by-product from the dairy herd, it is important to determine if meat from these animals would be suited to higher-priced markets. Furthermore, meat from bulls is generally considered to be lower quality than that from steers, though there is a paucity of data comparing meat from both sources. Hence, the objective of this study was to evaluate the effect of slaughter weight on meat quality characteristics of Holstein-Friesian bulls and steers offered a cereal-based ration.

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Growth of carcass joints and tissues in steers of three breed types fed two dietary energy levels

Proceedings of the British Society of Animal Production (1972) ◽

10.1017/s0308229600017979 ◽

1990 ◽

Vol 1990 ◽

pp. 13-13

Author(s):

M. G. Keane ◽

G. J. More O’ Ferrall ◽

J. Connolly

Keyword(s):

Beef Cattle ◽

Energy Levels ◽

Carcass Composition ◽

Dietary Energy ◽

Beef Production ◽

Beef Breed ◽

Slaughter Weight ◽

Breed Type ◽

Early Maturing ◽

Metabolisable Energy

Factors which affect the carcass composition of beef cattle include breed type, plane of nutrition and slaughter weight. With increasing weight, the relative proportions of the carcass joints and tissues change and if these changes were known or could be predicted then cattle could be slaughtered at the desired carcass composition. Dairy bred calves for beef production can be classified into three breed categories -straightbred Friesians, early maturing beef breed x Friesians and late maturing beef breed x Friesians. The objectives of the present study were to compare the changes in carcass composition associated with changes in slaughter weight in Friesian (FF), Hereford x Friesian (HF) and Charolais x Friesian (CF) steers and to determine the effects of dietary metabolisable energy (ME) content.

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