The tenderness of meat of several breeds of cattle raised under New Zealand pastoral conditions

Purchas, R. W.; Barton, R. A.

doi:10.1080/00288233.1976.10420970

Cited by 27 publications

(22 citation statements)

References 27 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…23 The mean lipid content of the LTL muscle (Table 3) did not differ between the two breeds or between the three feed types, but the level at about 10% of muscle weight was appreciably above values reported for this muscle from carcasses at normal commercial weights. 24 The RSD value of 32.8 g kg À1 in Table 3 and the plots in Fig 1 indicate that the intramuscular lipid levels varied widely around the means with a range from about 3% to 18% of muscle weight. Similar mean values for concentrate-fed Japanese Black cattle at a carcass weight of 332 kg have been reported, 25 but values were signi®cantly lower for other breeds in their trial when comparisons were made at the same carcass weight.…”

Section: Resultsmentioning

confidence: 86%

Intramuscular fatty acid composition of neutral and polar lipids for heavy-weight Angus and Simmental steers finished on pasture or grain

Itoh

Johnson

Cosgrove

et al. 1999

J. Sci. Food Agric.

View full text Add to dashboard Cite

Samples of M longissimus thoracis et lumborum from 78 heavy steers (41 Angus, 37 Simmental) finished on three feed types (26 on annual pasture, 25 on perennial pasture, 27 on 70% grain) were analysed for fatty acid composition of triacylglycerols and polar lipids. High levels and a wide range of intramuscular lipid (105.8 g kg−1, SD = 34.8) were due to the very high mean carcass weight of 504.5 kg. Intramuscular lipid levels did not differ significantly between breeds or feed types. Significant differences between breeds and feed types were shown for most of the fatty acids measured in both triacylglycerols and polar lipids, with significant interactions for five polar lipid fatty acids. Levels of triacylglycerols and polar lipids were not affected by feed or breed. In addition to higher levels of 18:3, lipid from pasture groups also had higher levels of other n‐3 acids including 20:5 and 22:5. Differences between the pasture groups were also found, but these were smaller than the differences between pasture‐and grain‐fed cattle. For several fatty acids, and particularly those in polar lipids, levels varied with overall lipid level. These results with very heavy cattle and a wide range of intramuscular fat levels show clearly that variability in intramuscular fatty acid composition may arise from differences in breed of cattle, feed type or lipid level in the muscle. © 1999 Society of Chemical Industry

show abstract

Section: Resultsmentioning

confidence: 86%

Intramuscular fatty acid composition of neutral and polar lipids for heavy-weight Angus and Simmental steers finished on pasture or grain

Itoh

Johnson

Cosgrove

et al. 1999

J. Sci. Food Agric.

View full text Add to dashboard Cite

show abstract

“…Nonetheless, the Jersey could be used in this role if the economics of its use showed that it was profitable to do so. Jersey meat is superior in tenderness (Purchas & Barton 1976), and this advantage could make it an attractive meat in some circumstances.…”

Section: Discussionmentioning

confidence: 99%

Comparison of Friesian, Friesian‐Jersey‐cross, and Jersey steers in beef production

Barton

Donaldson²,

Barnes³

et al. 1994

New Zealand Journal of Agricultural Research

View full text Add to dashboard Cite

An account is given of the rearing in one unit of 274 Friesian, Jersey, and FriesianJersey-cross male calves and of their subsequent growth to approximately 22-23 months of age. A sample of the 10 heaviest of each breed group was selected for slaughter at 22-23 months of age. The Friesian steers in this sample were 6.8% heavier than the Jersey steers. Their heavier carcass weight and higher grades gave them a monetary advantage of $NZ9.42 over the average Friesian-Jersey-cross carcass and an advantage of $NZ32.36 over the average Jersey carcass. The proportional composition of boneless, fat-trimmed meat, fat †Deceased A93005

show abstract

“…Branaman et al (1962) found no difference in shear-force values, sensory panel ratings for tenderness, aroma, flavour of fat and texture of lean between beef and dairy-type cattle. Purchas & Barton (1976) reported Warner-Bratzler shear force measurements of tenderness of meat from three experiments involving 171 steers of six breeds (including Angus, Friesian and Jersey) raised under New Zealand pastoral conditions. Differences in tenderness were only recorded in one experiment where beef from Jersey steers had a significantly lower shear force than beef from the Angus and New Zealand Friesian steers.…”

Section: Meat Qualitymentioning

confidence: 99%

Dairy and beef breed effects on beef yield, beef quality and profitability: a review

Bown¹,

Muir²,

Bc³

2016

New Zealand Journal of Agricultural Research

View full text Add to dashboard Cite

Despite the heavy reliance of the New Zealand beef industry on animals produced from the dairy industry (predominantly Friesian and Friesian cross), there is a widespread belief that beef of dairy origin is inferior to beef produced from traditional 'British' breeds. This belief is not supported by the scientific literature. There is a large body of work that suggests there is no difference between dairy and traditional British beef breeds in growth potential, lean meat yield, yield of prime cuts, and the quality of meat produced when grazed under similar conditions and slaughtered at the same chronological age or the same level of maturity (fatness). The current New Zealand payment schedule based on carcass weight, fatness and muscularity, undervalues dairy carcasses for having a different pattern of fat distribution (i.e. less subcutaneous fat) and a different muscle shape (poorer conformation score). In New Zealand, the key commercial driver for using traditional beefbred cattle appears to be their ability to achieve the 3 mm minimum fat depth and therefore a prime-graded carcass at a lighter carcass weight and with a younger animal compared to dairy-bred cattle. ARTICLE HISTORY

show abstract

The tenderness of meat of several breeds of cattle raised under New Zealand pastoral conditions

Cited by 27 publications

References 27 publications

Intramuscular fatty acid composition of neutral and polar lipids for heavy-weight Angus and Simmental steers finished on pasture or grain

Intramuscular fatty acid composition of neutral and polar lipids for heavy-weight Angus and Simmental steers finished on pasture or grain

Comparison of Friesian, Friesian‐Jersey‐cross, and Jersey steers in beef production

Dairy and beef breed effects on beef yield, beef quality and profitability: a review

Contact Info

Product

Resources

About