title: Effect of marbling degree on beef palatability in Bos taurus and Bos indicus cattle.
abstract: This study was designed to evaluate the relationship between marbling score and breed-type (Bos taurus vs < or = 1/4 Bos indicus) on palatability of cooked beef. One thousand six hundred sixty-seven steers and heifers (1,337 Bos taurus and 330 Bos indicus x Bos taurus crosses) that had been managed and fed alike were used. Shear force and tenderness rating indicated that meat from Bos indicus cattle was less tender (P < .05) than meat from Bos taurus cattle, regardless of marbling score. Meat from Bos indicus cattle decreased (P < .05) in shear force as marbling increased from Traces to Small. Meat from Bos taurus cattle also decreased (P < .05) in shear force as marbling increased from Traces to Small, but Small was not different (P > .05) from Modest or Moderate marbling. In addition, variation in shear force was lower (P < .05) in meat from Bos taurus cattle and tended to decrease as marbling increased. Meat with Modest and Moderate marbling from Bos taurus cattle was more juicy (P < .05) than meat with Traces or Slight marbling. Beef flavor intensity rating was not affected (P > .05) by marbling score in either Bos taurus or Bos indicus cattle. Percentage yield of retail product decreased (P < .05) as marbling score increased but was not related (P > .05) to shear force or tenderness rating.(ABSTRACT TRUNCATED AT 250 WORDS)
authors.affiliation: Roman L. Hruska U.S. Meat Animal Research Center, USDA, Clay Center, NE 68933-0166.
authors.forename: T L
authors.initials: TL
authors.lastname: Wheeler
authors.forename: L V
authors.initials: LV
authors.lastname: Cundiff
authors.forename: R M
authors.initials: RM
authors.lastname: Koch
mesh_terms: D000704:Analysis of Variance; D000818:Animals; D001823:Body Composition / Q000502:physiology*; D001947:Breeding; D002417:Cattle / Q000235:genetics / Q000502:physiology*; D003433:Crosses, Genetic; D005260:Female; D008055:Lipids / Q000032:analysis; D008297:Male; D008460:Meat / Q000032:analysis / Q000592:standards*; D013649:Taste
chemical_list: D008055:Lipids