by Dr. Josef Kögel, Bavaria. Bavarian Institute for Animal Production in Grub, P.O. Box 1180, 85580 Poing
In a bull fattening trial involving 97 animals, the Bavarian dual-purpose breeds Pinzgauer and the middle-framed Original Braun-vieh and Murnau-Werdenfelser were tested for beef performance and meat quality and compared to Bavarian Simmental. The animals were intensively fattened with maize silage and concentrate until they were 500 days old. According to fat classes, large-framed Pinzgauer scored an average of 2.95 points and were thus slightly less adipose than the other breeds. Due to their excellent gross growth rate of 1180g from birth and their good dressing percentage (57.1 %), Pinzgauer nearly equalled Bavarian Simmental (706 g) in carcass weight (345 kg) and net daily gain (688g/day). Because the round showed less distinct muscling, Pinzgauer were, however, graded lower than other breeds by 0.4 to 0.6 EUROP classes. But half a EUROP class corresponds to merely half an Austrian schilling or to 175 schillings per carcass.
They rank first in all important characteristics of meat quality tested in the M. longissimus dorsi (9th- 11th rib). This muscle re-vealed a fat content of 2.51 % and thus 0.50 - 0.65 percent more than the other breeds. In a grading system ranging from 1 to 6 points (6 being excellent), Pinzgauer achieved the most distinct superiority in the parameters tenderness (0.8 to 1.3 points) and shear value (1.3 to 1.7 kg). Even Pinzgauer flavour and grill losses were significantly superior (P<1 %) to that of the other breeds. The higher number of points in juiciness was secured with P<5 %.
The fact that Pinzgauer beef featured the strongest redness, suggests good meat quality, since good redness signifies that other significant meat quality traits are positive as well.