Meat quality of Angus, Simmental, Charolais and Limousin steers compared at the same intramuscular fat content

AAA (2001). The certified Angus Beef Brand. American Angus Association home page. Available: http://www.certifiedangusbeef.com/cabprogram/html/fastfacts.html. Accessed 27 May 2001. Albrecht, 1996, Eine neue Methode zur objektiven Bewertung der Marmorierung von Rindfleisch, Fleischwirtschaft, 76, 95 Arneth, 1971, Untersuchungen zur Methodik der Hydroxyprolinbestimmung in Fleisch und Fleischwaren, Fleischwirtschaft, 10, 1523 Bailey, J. L. (1967). Miscellaneous analytical methods. In J. L. Bailey (Ed.) Techniques in protein chemistry (pp. 340–351). London, UK: Elsevier Publishing Company. Barton, 1967, Measurement of colour stability of cooked cured meats to light and air. 1. Development of method, Journal of the Science of Food and Agriculture, 18, 298, 10.1002/jsfa.2740180709 Boggs, 1998, Live cattle evaluation, grading, and pricing, 113 Branscheid, W., & Herzog, R. (1996). Gebrauchskreuzung bei Fleckvieh. Eine Möglichkeit zur Beeinflussung der Fleischqualität. Jahresbericht 1996, Bundesanstalt für Fleischforschung Kulmbach, Germany (pp. 13–16). Brooks, 2000, National beef tenderness survey-1998, Journal of Animal Science, 78, 1852, 10.2527/2000.7871852x Carpenter, 2001, Consumer preferences for beef color and packaging did not affect eating satisfaction, Meat Science, 57, 359, 10.1016/S0309-1740(00)00111-X Chambaz, A., Dufey, P.-A., Kreuzer, M., & Gresham, J. (2002). Sources of variation influencing the use of real-time ultrasound to predict intramuscular fat in live beef cattle. Canadian Journal of Animal Science, 82, 133–139. Chambaz, 2001, Characteristics of steers of six beef breeds fattened from eight months of age and slaughtered at a target level of intramuscular fat. Growth performance and carcass quality, Archives of Animal Breeding, 44, 395, 10.5194/aab-44-395-2001 Crouse, 1985, Effects of sex condition, genotype, diet and carcass electrical stimulation on the collagen content and palatability of two bovine muscles, Journal of Animal Science, 60, 1228, 10.2527/jas1985.6051228x Culler, 1978, Relationship of myofibril fragmentation index to certain chemical, physical and sensory characteristics of bovine longissimus muscle, Journal of Food Science, 43, 1177, 10.1111/j.1365-2621.1978.tb15263.x Dikeman, M. E. (1996). The relationship of animal leanness to meat tenderness. In Proceedings of the 49th Annual Reciprocal Meat Conference (pp. 87–101). 9 June 1996, UTAH. Chicago: American Meat Science Association. Dransfield, E. (1998). The value of beef tenderness to the consumer. In Proceedings 44th International Congress of Meat Science and Technology (pp. 810–811), 30 August–4 September 1998, Barcelona, Spain. Dubeski, 1997, Meat quality of heifers fattened to heavy weights to enhance marbling, Canadian Journal of Animal Science, 77, 635, 10.4141/A96-052 Dufey, 1987, Qualité de la viande chez les taurillons, Revue suisse d'agriculture, 19, 204 Dufey, 1988, Fleischqualität von Ochsen im Test, ein Vergleich von verschiedenen Rassen bei extensiver Weidemast, Landwirtschaft Schweiz, 1, 187 French, 2000, Meat quality of steers finished on autumn grass, grass silage or concentrate based diets, Meat Science, 56, 173, 10.1016/S0309-1740(00)00037-1 Gornall, 1949, Determination of serum proteins by means of the biuret reaction, Journal of Biology and Chemistry, 177, 751, 10.1016/S0021-9258(18)57021-6 Honikel, K. O. (1986). Wasserbindungsvermögen von Fleisch. In Institut für Chemie und Physik (Ed.), Chemisch-physikalische Merkmale der Fleischqualität (Vol. 6, pp. 67–88). Kulmbach, Germany: Bundesanstalt für Fleischforschung. Honikel, 1998, Reference method for the assessment of physical characteristics of meat, Meat Science, 49, 447, 10.1016/S0309-1740(98)00034-5 Kastner, 1969, Providing uniform meat cores for mechanical shear force measurement, Journal of Food Science, 34, 603, 10.1111/j.1365-2621.1969.tb12100.x Killinger, 2000, Consumer visual preferences of marbling and color of fresh beef steaks, Journal of Animal Science, 78, 44 Koch, 1976, Characterization of biological types of cattle. III. Carcass composition, quality and palatability, Journal of Animal Science, 43, 48, 10.2527/jas1976.43148x Koch, 1982, Characterization of biological types of cattle (cycle III). III. Carcass composition, quality and palatability, Journal of Animal Science, 54, 35, 10.2527/jas1982.54135x Koch, 1979, Characterization of biological types of cattle—Cycle II: III. Carcass composition, quality and palatability, Journal of Animal Science, 49, 448, 10.2527/jas1979.492448x Kopp, 1977, Contractomètre pour l'étude des propriétés physiques des fibres conjonctives: tension isométrique, degré de réticulation, relaxation, Journal of the Canadian Institute for Food Science and Technology, 10, 69, 10.1016/S0315-5463(77)73441-8 Laborde, 2001, Breed effects on growth performance, carcass characteristics, fatty acid composition, and palatability attributes in finishing steers, Journal of Animal Science, 79, 355, 10.2527/2001.792355x Lawrie, 1991, The eating quality of meat, 184 Lee, 1985, Effect of early postmortem temperature on beef tenderness, Journal of Animal Science, 60, 1588, 10.2527/jas1985.6061588x Lochner, 1980, Early-postmortem cooling rate and beef tenderness, Meat Science, 4, 227, 10.1016/0309-1740(80)90051-0 Locker, 1975, New concepts in meat processing, Advances in Food Research, 21, 57 Lüdden, L. B. (1991). Wachstumsspezifische Veränderungen in der Fleischqualität bei Rindern der Rasse Deutsches Fleckvieh unter Berücksichtigung von Geschlecht und Mastintensität. Dissertation thesis, University of Giessen, Germany. Lusk, 1999, Will consumers pay for guaranteed tender steak?, Research Institute on Livestock Pricing Agricultural and Applied Economics, Blacksburg, VA, USA: Research Bulletin, 3, 1 Marsh, 1987, Effects of early-postmortem glycolytic rate on beef tenderness, Meat Science, 21, 241, 10.1016/0309-1740(87)90061-1 Monin, 1991, Muscle differentiation and meat quality, 89 Morgan, 1991, National beef tenderness survey, Meat Science, 69, 3274 O'Halloran, 1997, The relationship between early post-mortem pH and the tenderisation of beef muscles, Meat Science, 45, 239, 10.1016/S0309-1740(96)00074-5 Pike, 1993, Quadratic relationship between early-post-mortem glycolytic rate and beef tenderness, Meat Science, 34, 13, 10.1016/0309-1740(93)90015-A Pospiech, 1987, Vergleich verschiedener Methoden zur Messung der Sarkomerenlängen, Fleischwirtschaft, 67, 461 Purslow, P. P. (1994). The structural basis of meat toughness: what role does the collagenous component play? In Proceedings of the 40th International Congress of Meat Science and Technology (pp. 27–34). 28 August–2 September 1994, The Hague, The Netherlands. Renerre, 1982, La couleur de la viande et sa mesure, Bulletin Technique CRZV Theix INRA, 47, 47 Shackelford, 1994, Evaluation of longissimus dorsi muscle pH at three hours post mortem as a predictor of beef tenderness, Meat Science, 37, 195, 10.1016/0309-1740(94)90080-9 Shorthose, 1991, Effects of growth and composition on meat quality, 515 1969 Smulders, 1990, Beef tenderness and sarcomere length, Meat Science, 28, 349, 10.1016/0309-1740(90)90048-B Tatum, 1990, Composition and quality of beef from steers sired by Piedmontese, Gelbvieh and Red Angus bulls, Journal of Animal Science, 68, 1049, 10.2527/1990.6841049x Vestergaard, 2000, Influence of feeding intensity, grazing and finishing feeding on meat and eating quality of young bulls and the relationship between muscle fibre characteristics, fibre fragmentation and meat tenderness, Meat Science, 54, 187, 10.1016/S0309-1740(99)00098-4 Wheeler, 1996, Characterization of biological types of cattle (cycle IV): carcass traits and longissimus palatability, Journal of Animal Science, 74, 1023, 10.2527/1996.7451023x Wheeler, 2001, Characterization of biological types of cattle (cycle V): carcass traits and longissimus palatability, Journal of Animal Science, 79, 1209, 10.2527/2001.7951209x