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Effect of marbling degree on beef palatability in Bos taurus and Bos indicus cattle1 | Synapse

December 1, 1994

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Effect of marbling degree on beef palatability in Bos taurus and Bos indicus cattle1

TWT. L. WheelerRoman L. Hruska U.S. Meat Animal Research Center LCL. V. CundiffRoman L. Hruska U.S. Meat Animal Research Center RKR. M. KochNaval Undersea Warfare Center

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This study was designed to evaluate the relationship between marbling score and breed-type (Bos taurus vs .05) from Modest or Moderate marbling. In addition, variation in shear force was lower (P .05) by marbling score in either Bos taurus or Bos indicus cattle. Percentage yield of retail product decreased (P .05) to shear force or tenderness rating.(ABSTRACT TRUNCATED AT 250 WORDS)

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Cite This Study

Wheeler et al. (Thu,) studied this question.

synapsesocial.com/papers/6a63cc051d33332decb3622a https://doi.org/https://doi.org/10.2527/1994.72123145x