Table 1 Carcass trait means, coefficients of variation and heritability estimates (adapted from: Gill, Matika, Williams, Worton, Wiener, and Bishop: Consistency statistics and genetic parameters for taste panel assessed meat quality traits in a commercial population of Angus-sired beef cattle (submitted))
Trait | Mean | CV | h2 (se)2 |
|---|---|---|---|
Tenderometer score, kPa1 | 24.69 | 20.33 | 0.30 (0.22) |
Hot carcass weight, kg | 319.7 | 12.0 | 0.70 (0.28) |
Sirloin weight after maturation, kg | 7.10 | 14.0 | 0.24 (0.18) |
Conformation class, transformed numerical scale | 7.11 | 21.43 | 0.32 (0.20) |
Eye muscle length as a % of sirloin length | 77.45 | 10.73 | 0.09 (0.15) |
Eye muscle area, mm2 | 10870 | 15.0 | - |
Eye muscle depth, mm | 69.51 | 12.01 | - |
Eye muscle length, mm | 156.3 | 8.38 | 0.03 (0.12) |
Fat class, transformed numerical scale | 8.61 | 11.74 | 0.11 (0.14) |
Sirloin fat depth, mm | 6.41 | 51.54 | 0.30 (0.20) |
Gristle encroachment, mm | 20.73 | 41.08 | 0.14 (0.18) |
Gristle distance from eye muscle base, mm | 53.55 | 20.01 | 0.21 (0.21) |
Gristle distance from fat band, mm | 14.23 | 43.87 | 0.13 (0.18) |
Gristle length, mm | 69.23 | 20.75 | - |
Sirloin weight as % of hindquarter weight | 9.71 | 10.18 | 0.45 (0.23) |
Sirloin steak tail length, mm | 46.95 | 42.71 | 0.13 (0.17) |
Temperature at 24 h, °C | 4.06 | 14.25 | - |
Hindquarter weight, kg | 73.44 | 11.04 | 0.23 (0.20) |
Sirloin weight before maturation, kg | 7.14 | 14.21 | 0.24 (0.18) |
pH at 24 h | 5.56 | 2.40 | 0.02 (0.14) |