Effect of age and fatness on the meat quality and quantity of beef animals, 8: Comparison of meat quality and quantity between Japanese black breed steers and Holstein steers.
1989
Yamazaki T. | Nakanishi N. | Ozutsumi K. | Usui M. | Mitsuhasi T. | Kawakami N.
Changes in tissue weight, carcass composition, distribution of carcass tissue, and muscle/bone ratio with the increase of carcass weight were compare between Japanese Black Breed steers (J.B.B.) and Holstein steers. Breed differences in changes of intermuscular fat contents of 10 major muscles with the increase of fatness (carcass fat percentage were studied. Breed differences in 7 meat quality characteristics (muscle pigment content, Y value and chroma of meat color, hardness of cooked meat, water retention value of raw meat, juiciness of cooked meat, and cooking loss) were also studied. Although there were apparent differences among breed din some of the meat quality characteristics, some differences may attributed to secondary effects such as differences in fatness and intermuscular fat content among breeds and not to heredity factors. To varidate this assumption, regression equation were calculated for 10 of major muscules. Dependent variables included meat quality characteristics, and independent variables were breed, age of animals, fatness of carcass, and intermuscular fat contents. The multiple regression equations were calculated based in the variable selection method. The variable which were incorporated into the equation for various muscles were considered to affect the meat quality characteristics.
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