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| Comparisons of Histological Structure and Tenderness of longissimus dorsi in Different Crossbreeds of Beef Cattle |
| CAO Zhi，AO RIGELE，WANG Chun-jie，WANG Xiao-mei |
| College of Animal Science, Inner Mongolia Agricultural University, Hohhot 010018, China |
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Abstract Different crossbreeds of beef cattle from the major beef cattle growing areas in Inner Mongolia, such as Simmental cattle, Charolais cattle, Red Angus cattle in high hybrid and Grassland Red, all at 16 months of age, were raised under the same management conditions for 180 days and used to investigate the effect of different beef cattle crossbreeds on the histological structure and tenderness of longissimus dorsi. The longissimus dorsi in Grassland Red had maximum diameter （48.16 ±2.98）μm, minimum sarcomere length （1.84 ± 0.09） μm, and maximum shear force （7.31 ± 0.46） N among the beef cattle corssbreeds. By contrast, Red Angus cattle revealed minimum longissimus dorsi fiber diameter （37.77 ± 3.21） μm, maximum sarcomere length （2.08 ± 0.09） μm, minimum shear force （5.70 ± 0.74） N, and the best meat tenderness.
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2012, Vol. 26 
