| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 5792715 | Meat Science | 2012 | 6 Pages |
Abstract
⺠Angus-Brahman differences and heterosis for 12 carcass and palatability traits. ⺠Brahman carcasses had lower marbling and smaller ribeye areas than Angus carcasses. ⺠Heterosis increased hot carcass weight, dressing percent, and ribeye area. ⺠Brahman beef was less tender and had more connective tissue than Angus beef. ⺠Crossbred animals up to 50% Brahman had limited negative impact on meat quality.
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Authors
M.A. Elzo, D.D. Johnson, J.G. Wasdin, J.D. Driver,