@article {3672,
	title = {Is it possible to produce good quality meat from Holstein-Friesian bulls?},
	journal = {New Zealand Journal of Animal Science and Production},
	volume = {78},
	year = {2018},
	month = {07/2018},
	pages = {194-199},
	address = {Lincoln},
	abstract = {There is potential to increase the value of meat from Holstein-Friesian bulls by increasing the proportion of carcasses that are of
suitable quality to be eligible for primal cuts sold in high-value markets. The objective of this study was to explore relationships
between carcass and meat-quality traits from Holstein-Friesian bulls between 21-38 months of age, slaughtered on different
occasions. Meat samples of M. longissimus lumborum were collected at slaughter and chill-aged at -1.5{\textordmasculine}C for seven days. The
means ({\textpm}s.d.) were: carcass weight 313{\textpm}29 kg (n=256), dressing-out 54.7{\textpm}2.6\% (n=256), ultimate pH 5.9{\textpm}0.38 (n=221), shear
force 11.34{\textpm}4.93 kgF (n=221), cook loss 28.4{\textpm}5.4\% (n=220) and colour indexes (n=159) L* (lightness) 36.06{\textpm}2.96, a* (redness)
12.38{\textpm}4.04 and b* (yellowness) 8.74{\textpm}2.24. A total of 80 samples (36\%) were found to be both of acceptable tenderness (below
10.9 kgF) and pH less than 5.8. Alleviating meat pH issues is required to ensure high-quality meat from bulls that is suitable for
high-value primal cuts.},
	issn = {1176-5283},
	author = {Martin NP and Schreurs NM and Morris ST and McDade JL and Craigie CR and Hickson RE}
}
