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Studies about the heritability of meat characteristics in cattle. II. Protein content, pH value, color, muscle fiber strength, tenderness



Studies about the heritability of meat characteristics in cattle. II. Protein content, pH value, color, muscle fiber strength, tenderness



Zeit Tierzuchtung U Zuchtungsbiol 78(2): 139-178



24 progeny groups with a total of 227 Holstein-Friesian bull calves were used. Accuracy of determinations was checked by measurements on left and right sides. Protein content had an h2 =0.52, color h2 = 0.31, muscle fiber strength h2 =0.29; acidity and tenderness had h2 = 0.

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