Comparison of Carcasses and Meat from Steers, Short Scrotum Bulls and Intact Bulls

Abstract

This study evaluated the effect of sex treatment on carcass characteristics and meat palatability of steers, short scrotum bulls, and intact bulls. All animals were Herefords of similar background and breeding and received the same fattening ration. Age at slaughter was between 16 and 17 months. Steer carcasses were lighter and fatter, and had smaller ribeye muscle areas compared to the two bull groups; but differences among the three male groups in marbling and maturity were nonsignificant. Taste panel evaluation indicated the steer beef to be more tender than either short scrotum or intact bull beef when the semimembranosus muscle was tested, and more tender than short scrotum bull beef when the longissimus muscle was tested. There were no significant differences among the groups for juiciness, flavor, or shear values, although the steer beef tended to be favored. Short scrotum and intact bull carcasses were similar in physical characteristics and in palatability of the meat. Copyright © 1975. American Society of Animal Science . Copyright 1975 by American Society of Animal Science.