Carcass characteristics of Angus steers fed to Japanese market standards

Japanese Black (Wagyu) cattle are characterized by an ability to consistently produce highly palatable, well-marbled beef. The Japanese utilize a unique management program which includes feeding the cattle a high roughage diet for extended periods of time, typically at least twice that of American f...

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Bibliographic Details
Published inMeat science Vol. 33; no. 3; pp. 385 - 390
Main Authors Cameron, P.J., Lunt, D.K., Smith, S.B.
Format Journal Article
LanguageEnglish
Published Oxford Elsevier Ltd 1993
Elsevier
Subjects
Biological and medical sciences
Food industries
Fundamental and applied biological sciences. Psychology
Meat and meat product industries
Grease
Animal feeding
Color
Ox
Texture
Carcass
Weight
Meat
Vertebrata
Mammalia
Quality
Artiodactyla
Ungulata
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Summary:Japanese Black (Wagyu) cattle are characterized by an ability to consistently produce highly palatable, well-marbled beef. The Japanese utilize a unique management program which includes feeding the cattle a high roughage diet for extended periods of time, typically at least twice that of American feedlot practices. In this study, Angus steers were fed a typical US feedlot diet to the Japanese market endpoint of 680 kg. Carcasses were analyzed for marbling score, meat color and fat color by days on feed and adjusted to a common carcass weight. Results indicate that the quality traits studied did change (P < 0·05) with an increasing number of days on feed. The marbling score had a high standard error.
Bibliography:ObjectType-Article-1
SourceType-Scholarly Journals-1
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content type line 23
ISSN:0309-1740
1873-4138
DOI:10.1016/0309-1740(93)90009-7