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feedback #2 - However the incidence of unacceptable...

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Devon Siegel ANSC 360 Feedback Assignment #2 March 25, 2008 This study was conducted to determine the impact of cattle types on two variables: carcass composition when external fat trim is progressively reduced, and palatability of cooked beef. It was found that exotic steers were heavier than other types of cattle and heifers were generally lighter than steers of the same type. As a percentage of hot carcass weight, Holstein steers were found to have the highest percent chuck, English heifers had the highest percent rib, <50% Bos indicus heifers had the highest percent loin, and > 50% Bos indicus steers had highest percent round. With the exception of Holsteins, little to no difference was found in dressing percentage and marbling score across breeds. There was no difference in USDA quality grade among the cattle types and the differences in average sensory scores were small.
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Unformatted text preview: However, the incidence of unacceptable tenderness scores was higher in exotic steers, exotic heifers and <50% Bos indicus steers. While most of this study is logical and consistent, there is an obvious inconsistency between the information found in the abstract and in Table 11. It is actually the > 50% Bos indicus steers that had higher yields of major cuts and not the <50% Bos indicus steers as stated in the abstract. The abstract also states that as fat-trim levels went from 2.54 cm to .64cm, the yields of major cuts decreased more for English steers and heifers and <50% Bos indicus heifers. The data, however, shows that the > 50% Bos indicus steers also experienced roughly the same decrease in yield of major cuts at successive fat-trim levels....
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