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  • Title: Mechanisms associated with the variation in tenderness of meat from Brahman and Hereford cattle.
    Author: Wheeler TL, Savell JW, Cross HR, Lunt DK, Smith SB.
    Journal: J Anim Sci; 1990 Dec; 68(12):4206-20. PubMed ID: 2286563.
    Abstract:
    To study possible mechanisms for differences in meat tenderness, 10 purebred Hereford and 10 American Grey Brahman steers were fed a typical feedlot diet and slaughtered when ultrasound measurements indicated that they had approximately 1 cm of fat thickness at the 12th rib. Longissimus muscle from Brahman cattle was less (P less than .05) tender after 7, 14, 21, 28 and 35 d postmortem than muscle from Hereford cattle, but muscle from Hereford cattle showed greater improvement in tenderness from 7 to 14 d postmortem than muscle from Brahman cattle (interaction P less than .05). Cathepsin B or cathepsin B+L activities and the myofibrillar response to elevated ionic strength were not different between breeds, but both could be related to the postmortem increase in tenderness of both breeds. Calcium-dependent protease activity, as modulated by calcium-dependent protease inhibitor, seems to play a major role in the inherent tenderness differences between breeds.
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