... Coefficients ofheritability were .54 and .50 for carcass fat and muscle contents, .33 for rib eye area,.30 for shearing force, .11 for pH and .08 for water loss. The genetic ... RENAND G., 1982. Comparisonsbetween fattening and slaughter performance of Charolais, Limousin, Maine-Anjou and Hereford breeds according to various production. 2nd World Congress ... criteria and carcass fatcontent showed that a selection against fatness should result in an increase in pH(rg = - .51), and in water loss (rg = - .35). Thus, except for...