Meat quality of Angus, Simmental, Charolais and Limousin steers compared at the same intramuscular fat content
2003
Chambaz, A. | Scheeder, M.R.L. | Kreuzer, M. | Dufey, P.A.
Meat quality and marbling properties of Angus, Simmental, Charolais and Limousin steers (4x16) were compared at an average intramuscular fat content (IMF) of 3.25% in the M. longissimus dorsi. The steers were fattened on a forage-based diet until the desired, ultrasonically estimated IMF content was reached which resulted in considerably different growth and carcass characteristics. The Angus group showed a growth rate similar to Simmental and Charolais while Limousin grew slower, became oldest and provided the heaviest carcasses and best conformation. Angus carcasses showed the lowest weight but the highest fatness score. Marbling was equal for all breeds. Angus and Charolais provided pale meat with low haem iron content. Angus and Limousin beef was more tender on sensory assessment than Simmental beef, corresponding to differences found in shear force (non-significant) and myofibrillar fragmentation index measured at 48 h post mortem. Flavour was similar among breed groups while juiciness was highest for Limousin and lowest for Angus. The juicier beef simultaneously showed the highest drip but the lowest cooking losses. In conclusion, clear differences in meat quality were observed between breeds despite similar IMF contents.
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