Inter-animal genetic variability exist in organoleptic properties of prime beef meat

The objective of the present study was to estimate genetic parameters for four organoleptic traits in beef meat, namely tenderness, juiciness, flavour and chewiness using data from 5380 young crossbred progeny of 748 different sires. As well as using the mean animal sensory score across all panellists for a given trait, other aggregate functions such as the median and modal values were also investigated. The heritability (SE) of mean tenderness, juiciness, flavour and chewiness was 0.16 (0.04), 0.14 (0.04), 0.11 (0.03) and 0.21 (0.06), respectively; heritability estimates for the other aggregate values of these traits were generally lower. All genetic correlations between tenderness, juiciness and flavour were positive (0.52 to 0.68) while the genetic correlations between these three traits with chewiness were all negative varying from-0.95 to-0.48. Weak genetic correlations (<=|0.16|) were evident between the sensory traits and all of carcass weight, conformation and subcutaneous fat cover.

Automated summary

Genetic parameters for four organoleptic traits in beef meat were estimated using data from 5380 young crossbred progeny of 748 sires. Positive genetic correlations were found between tenderness, juiciness, and flavour, while negative correlations were observed between these traits and chewiness. Weak genetic correlations were identified between sensory traits and carcass weight, conformation, and subcutaneous fat cover.