The influence of genotype on beef palatability and cooking properties. An evaluation of Wagyu F1 crosses and other genotypes under North American feedlot conditions

Beef strip loins (100) were evaluated from steers of 10 different genotypes fed under North American feedlot conditions for 150 days. Significant (P<0 .05) but small numerical differences were observed in thaw-drip losses from roasts and cooking losses from steaks. Roast flavor and texture profiles r evealed important differences in both individual flavor and texture charact er notes. However these differences were of insufficient magnitude to influ ence the appropriateness balance, and blend of individual character notes. Although differences were not observed (P>0.05) in mean palatability rating s, lower proportions of steak from Angus were rated tough initially and ove rall than steaks from any other breed or breed combination. Therefore, inco rporation of Wagyu genetics at the F1 level did not improve but was not det rimental to cooking and/or palatability attributes, except in the case of W agyu x Angus crosses, which were not as acceptable in tenderness as Angus.