Please use this identifier to cite or link to this item: https://hdl.handle.net/1959.11/3112
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dc.contributor.authorPerry, Dianaen
dc.contributor.authorThompson, John Mitchellen
dc.date.accessioned2009-11-17T15:59:00Z
dc.date.issued2005en
dc.identifier.citationMeat Science, 69(4), p. 691-702en
dc.identifier.issn0309-1740en
dc.identifier.urihttps://hdl.handle.net/1959.11/3112en
dc.description.abstractThe relationship between growth rate and meat tenderness was investigated in ≈7000 cattle from temperate and tropically adapted breeds, finished on either pasture or in a feedlot to one of three market weights. Growth rate was calculated from weaning to the beginning of finishing (backgrounding) and over the finishing period, for both contemporary groups and individuals within these groups. Shear force and compression of 'longissimus lumborum' (striploin) and 'semitendinosus' (eye round) were measured at two days ageing, and palatability of the striploin at 14 days ageing. Analyses assessed the importance of growth rate during backgrounding and finishing on both a within group and between group basis. Where significant in individual animals, increased growth rate resulted in more palatable or tender meat, but the results were not consistent between breed types, locations, or the two muscles sampled. The most consistent relationship was an increase in palatability of the striploin with increased growth rate during finishing. Increased growth rate of groups during backgrounding improved palatability consistently across breedtypes, finish and location, however most of this relationship was accounted for by difference in mean group age at slaughter.en
dc.languageenen
dc.publisherElsevier BVen
dc.relation.ispartofMeat Scienceen
dc.titleThe effect of growth rate during backgrounding and finishing on meat quality traits in beef cattleen
dc.typeJournal Articleen
dc.identifier.doi10.1016/j.meatsci.2004.10.020en
dc.subject.keywordsAnimal Managementen
local.contributor.firstnameDianaen
local.contributor.firstnameJohn Mitchellen
local.subject.for2008070203 Animal Managementen
local.subject.seo2008830301 Beef Cattleen
local.profile.schoolSchool of Environmental and Rural Scienceen
local.profile.schoolSchool of Environmental and Rural Scienceen
local.profile.emailjthompso@une.edu.auen
local.output.categoryC1en
local.record.placeauen
local.record.institutionUniversity of New Englanden
local.identifier.epublicationsrecordpes:2917en
local.publisher.placeNetherlandsen
local.format.startpage691en
local.format.endpage702en
local.peerreviewedYesen
local.identifier.volume69en
local.identifier.issue4en
local.contributor.lastnamePerryen
local.contributor.lastnameThompsonen
dc.identifier.staffune-id:jthompsoen
local.profile.roleauthoren
local.profile.roleauthoren
local.identifier.unepublicationidune:3195en
dc.identifier.academiclevelAcademicen
local.title.maintitleThe effect of growth rate during backgrounding and finishing on meat quality traits in beef cattleen
local.output.categorydescriptionC1 Refereed Article in a Scholarly Journalen
local.description.statisticsepubsVisitors: 95<br />Views: 101<br />Downloads: 0en
local.search.authorPerry, Dianaen
local.search.authorThompson, John Mitchellen
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