Differences among Wagyu sires for USDA carcass traits and palatability attributes of cooked ribeye steaks.

Abstract

The objective of this experiment was to evaluate the effects of various Wagyu sires on carcass quality traits and palatability attributes of cooked ribeye steaks. Wagyu sires were used and grouped as Old (n = 6) or New (n = 2) sires, based on the chronological order in which they were imported into the United States. One hundred thirteen F1 heifer and steer… (More)

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Cite this paper

@article{Calles2000DifferencesAW, title={Differences among Wagyu sires for USDA carcass traits and palatability attributes of cooked ribeye steaks.}, author={J A El{\'i}as Calles and Charles T. Gaskins and Jan R. Busboom and Serge Duckett and J. D. Cronrath and James Jeffery Reeves and R. W. Wright}, journal={Journal of animal science}, year={2000}, volume={78 7}, pages={1710-5} }