Crossbreeding to Increase Beef Production: Breed-specific Effects on Sensory Properties

Abstract Text:

ABSRACT: The objective of the study was to estimate additive and heterosis effects on sensory traits, using data (N=375) from Afrikaner (A), Brahman (B), Charolais (C), Hereford (H) and Simmentaler (S) as purebreds and as topcrosses on A as a dam line producing F₁ progeny. The same sire breeds were was also used on BA, CA, HA, and SA F₁ females producing backcross and 3-breed cross progeny. Five sensory traits (tenderness, juiciness, aroma and flavor and residual connective tissue) as assessed by a sensory panel using a five point measuring scale and two physical meat traits viz shear force (N/2.5cm2) and cooking loss (%) were recorded. The results indicated that the heterosis effects in crossbreeding A with the B, C and S may compromise meat tenderness and is not likely to improve other sensory attributes.  

Keywords: Heterosis

meat tenderness

sensory attributes