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Genetic parameter estimates for sensory and meat quality traits measured at 3 and 29 days of aging of beef from Canadian crossbred cattle.

Meat science - 1 Jan 2024

Virtuoso Marcos Claudio S, Hosseini Anahid, Aalhus Jennifer L, Juárez Manuel, Bruce Heather L, Li Changxi, Basarab John A, Valente Tiago S, Plastow Graham

Abstract excerpt

Genetic parameters were estimated for objective and subjective traits assessed after 3 and 29 days aging in meat samples of 1154 commercial beef cattle. Meat attributes [Warner-Bratzler shear force (WBSF), intramuscular fat (IMF), and pH] and sensory traits [flavor intensity (FI), off-flavor (OF), connective tissue (CT), overall tenderness (OT), sustained juiciness (SJ), and overall palatability (OP)] were...

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PMID: 37804588
DOI: 10.1016/j.meatsci.2023.109351

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-07.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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