the influence of crossbreeding on collagen solubility and tenderness of infraspinatus and semimembranosus muscles of semiintensively reared young bulls the aim of the present study was to investigate the effects of crossbreeding on collagen content and solubility shear force wbsf and the eating quality of infraspinatus inf and semimembranosus sm muscles of young bulls and the relationships between collagen content and solubility shear force and the eating quality of beef the experimental material comprised muscles of crossbred young bulls about 600days old of polish holsteinfriesian phf limousine lm n10 phf charolaise ch n9 phf hereford her n9 breeds the crossbreeding influenced wbsf aroma and taste total watersoluble acidsoluble total soluble and insoluble collagen content as well as the acidsoluble total soluble and insoluble collagen proportions wbsf was significantly negatively correlated with sensorial tenderness and watersoluble collagen content the eating quality of beef obtained from different crossbreds was similar however the meat from phf lm and phf her bulls had lower wbsf values than phf ch bulls 2016 japanese society of animal science