The objective of this work was to study carcass and meat quantitative and qualitative characteristics of Hereford (H), 1/2 Jersey 1/2 H (JH) and 5/8 H 3/8 Nellore (HN) steers. Twenty-four castrated males, being eight of each genetic group, fed in feedlot since the weaning at seven months until the slaughter at fourteen months of age, were used. Slaughter weight was similar among genotypes, but the hot and the cold carcass weights were higher for the H (220.6 kg and 195.1 kg) and HN steers (200.8 kg and 196.2 kg) than for the JH steers (171.8 kg and 167.8 kg). Also hot and cold dressing percentage, conformation and Longissimus dorsi area were superior for the H (respectively, 52.79%, 51.35%, 9.88 points and 55.46 cm²) and HN steers (respectively, 54.08%, 52.80%, 10.20 points and 56.97 cm²) in relation to the JH steers (respectively, 49.56%, 48.38%, 7.75 points and 46.89 cm²). Leg length was smaller for the JH (61.4 cm) than for the HN steers (63.9 cm). Genetic groups were similar in muscle, bone and fat percentages, subcutaneous fat thickness, physiological maturity, meat color, texture and marbling. HN animals showed higher thawing loss (9.62%) than the H (7.48%) and JH animals (7.17%).No significant differences among genetic groups were observed for sensorial characteristics, Shear force and total collagen in the Longissimus dorsi muscle.
Braford; carcass composition; Hereford; Jersey; sensorial characteristics
