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<blockquote data-quote="greenwillowherefords" data-source="post: 101727" data-attributes="member: 587"><p>Summary of the carcass study, page 145 of the 1993 Beef Program Report, (Colorado State U):</p><p></p><p>"Two hundred straightbred Hereford steers (HS); 198 straightbred Hereford heifers(HH); 203 HerefordXBritish (HxBR) steers; 200 Hereford x Continental European (HxCE) steers, and 203 Hereford x <em>Bos Indicus</em> (Hx BI) steers were selected from a commercial feedlot, and slaughtered at a commercial packing plant. After the carcasses had been chilled for 24 h, USDA Quality and Yield Grade data were collected, and rib samples were taken from all carcasses in each group as well as from 121 "mine-run" Choice and 119 "mine-run" Select carcasses. Shear force measurement (WBS) and sensory evaluation were conducted. HxCE steers produced the heaviest, leanest and most muscular carcasses. HH produced the lightest, fattest carcasses, and along with HxBR, had the highest marbling scores, with the highest percentage of carcasses grading Choice. HxBI produced carcasses with the smallest ribeye area, the lowest marbling scores and the highest percentage of carcasses grading Standard. All Hereford cattle-types produced rib steaks with WBS values and sensory panel ratings that were either equivalant or superior to those of "mine-run" Choice rib steaks. Palatability attributes of rib steaks from Hereford straightbreds and crossbreds were superior (P< .05) to those of straks from "mine-run" Select carcasses."</p><p></p><p>Introduction: "Previous studies conducted at Colorado State University.........showed that beef produced by straightbred Hereford steers had palatability attributes similar to those of U.S. Choice beef, even though many of the carcasses produced by the Hereford steers did not grade Choice. [/b]Results of these studies demonstrated that it was posssible to utilize straightbred Hereford steers to produce beef that would meet American Heart Association guidleines for less than 30% of calories from fat, and still maintain eating qualities characteristic of U.S. Choice beef.<strong>( emphasis mine) </strong></p><p><strong></strong></p><p><strong>The objective of this study was to determine if it was possible to phenotypically identify Hereford straightbred steers and heifers, as well as Hereford cross-bred steers, (all of unknown origon) that would yield rib steaks equivalant in tenderness and overall palatability to rib steaks from a representative sample of Choice grade carcasses." </strong></p><p><strong></strong></p><p><strong>This data was widely used in the founding of CHB.</strong></p></blockquote><p></p>
[QUOTE="greenwillowherefords, post: 101727, member: 587"] Summary of the carcass study, page 145 of the 1993 Beef Program Report, (Colorado State U): "Two hundred straightbred Hereford steers (HS); 198 straightbred Hereford heifers(HH); 203 HerefordXBritish (HxBR) steers; 200 Hereford x Continental European (HxCE) steers, and 203 Hereford x [i]Bos Indicus[/i] (Hx BI) steers were selected from a commercial feedlot, and slaughtered at a commercial packing plant. After the carcasses had been chilled for 24 h, USDA Quality and Yield Grade data were collected, and rib samples were taken from all carcasses in each group as well as from 121 "mine-run" Choice and 119 "mine-run" Select carcasses. Shear force measurement (WBS) and sensory evaluation were conducted. HxCE steers produced the heaviest, leanest and most muscular carcasses. HH produced the lightest, fattest carcasses, and along with HxBR, had the highest marbling scores, with the highest percentage of carcasses grading Choice. HxBI produced carcasses with the smallest ribeye area, the lowest marbling scores and the highest percentage of carcasses grading Standard. All Hereford cattle-types produced rib steaks with WBS values and sensory panel ratings that were either equivalant or superior to those of "mine-run" Choice rib steaks. Palatability attributes of rib steaks from Hereford straightbreds and crossbreds were superior (P< .05) to those of straks from "mine-run" Select carcasses." Introduction: "Previous studies conducted at Colorado State University.........showed that beef produced by straightbred Hereford steers had palatability attributes similar to those of U.S. Choice beef, even though many of the carcasses produced by the Hereford steers did not grade Choice. [/b]Results of these studies demonstrated that it was posssible to utilize straightbred Hereford steers to produce beef that would meet American Heart Association guidleines for less than 30% of calories from fat, and still maintain eating qualities characteristic of U.S. Choice beef.[b]( emphasis mine) The objective of this study was to determine if it was possible to phenotypically identify Hereford straightbred steers and heifers, as well as Hereford cross-bred steers, (all of unknown origon) that would yield rib steaks equivalant in tenderness and overall palatability to rib steaks from a representative sample of Choice grade carcasses." This data was widely used in the founding of CHB.[/b] [/QUOTE]
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