Comparison of carcass characteristics and meat quality between Simmental crossbred cattle, cattle‐yaks and Xuanhan yellow cattle

Abstract

The results show that Simmental crossbred cattle had better meat performance and provided low-fat meat with a beneficial fatty acid composition, but with lower meat quality; cattle-yaks provided greater meat color and higher protein content; Xuanhan yellow cattle provided meat with preferable tenderness. © 2020 Society of Chemical Industry.