Publications (2)2.28 Total impact
Article: Tenderness profiles of ten muscles from F1 Bos indicus x Bos taurus and Bos taurus cattle cooked as steaks and roasts.[show abstract] [hide abstract]
ABSTRACT: Twenty Bos taurus (Hereford x Angus crosses) and 20 F1 Bos indicus x Bos taurus heifers of the same age, management and feeding regimen, were harvested and evaluated at 2 days postmortem for carcass and meat traits. Ten muscles were obtained from the right sides and aged until 10 days postmortem. Bos indicus carcasses were lighter, had less fat cover, smaller ribeyes, and less intramuscular lipid (all p≤0.05). Bos taurus longissimus lumborum, gluteus medius, triceps brachii, and semimembranosus muscles cooked as steaks and roasts had a lower Warner-Bratzler shear force (WBSF) (p≤0.05) than those from Bos indicus. Bos taurus deep pectoral and semitendinosus muscles cooked as roasts had a lower WBSF (p<0.05) than Bos indicus. Infraspinatus, longissimus lumborum, and semitendinosus muscles were more tender (p<0.05) as roasts than steaks, whereas the opposite was true for the deep pectoral and semimembranosus muscles. Seven of the 10 muscles had lower WBSF (p≤0.05) for Bos taurus when cooked as steaks, roasts or both.Meat Science 11/2011; 90(4):881-6. · 2.28 Impact Factor
Article: Tenderness and intramuscular lipid of most major muscles from Bos indicus cattle are less than Bos taurus cattle[show abstract] [hide abstract]
ABSTRACT: Beef Cattle Research, 2011 is known as Cattlemen’s Day, 2011 In semitropical climates in the United States, Bos indicus breeds of cattle, primarily the Brahman breed, are utilized in crossbreeding programs with Bos taurus cattle to improve productivity by increasing disease and insect resistance, heat tolerance, heterosis, and additive genetic variation. About 25% of the U.S. beef population contains some Bos indicus breeding. Numerous published reports show that tenderness of ribeye and strip loin steaks and marbling are significantly reduced in Bos indicus straightbred or crossbred cattle compared to most Bos taurus breeds. One very large study reported that heritability of tenderness and marbling is around 0.4, making it a positive trait to try to improve through selection. Only one published report has compared tenderness differences between Bos indicus and Bos taurus cattle for more than the ribeye and strip loin (longissimus muscle) and that study showed that other muscles were less tender for Bos indicus cattle. The objectives of our study were: (1) to compare carcass traits between Hereford x Angus crossbred cattle with those containing at least 50% Brahman and Sahiwal inheritance, and (2) to validate Warner-Bratzler shear force of steaks and roasts and proximate composition of 10 different muscles from these cattle.