Relationship between shear force and trained sensory panel tenderness ratings of 10 major muscles from Bos indicus and Bos taurus cattle.

The present experiments were conducted to determine 1) the relationship between shear force and overall tenderness of 10 major beef muscles, 2) the effect of Bos indicus inheritance on the tenderness of various beef muscles, 3) whether differences in tenderness between genotype are affected by method of cookery, and 4) the relationship between tenderness of the longissimus and tenderness of other muscles. To meet the first objective, shear force and trained sensory panel overall tenderness were determined for psoas major (PM), infraspinatus (IS), triceps brachii (TB), longissimus (LD), semitendinosus (ST), gluteus medius (GM), supraspinatus (SS), biceps femoris (BF), semimembranosus (SM), and quadriceps femoris (QF) steaks from grain-fed steer carcasses (n = 16). Shear force did not accurately reflect differences among muscles in overall tenderness. To accomplish the remaining objectives, muscles were removed from grain-fed Bos taurus x Bos taurus (n = 31) and Bos indicus x Bos taurus (n = 18) steer carcasses and aged until 14 d postmortem. Shear force of LD, TB, SS, BF, and QF steaks and QF, BF, TB, and LD roasts was higher (P < .05) for progeny of Bos indicus sires than for progeny of Bos taurus sires. Shear force differences among genotypes were reduced slightly by roasting. Shear force of LD was not highly related to shear force of other muscles. Thus, systems that accurately predict the tenderness of LD of a carcass will likely do little to predict the tenderness of other muscles.

[1]  P. V. Harris,et al.  Effect of Animal Age on the Tenderness of Selected Beef Muscles , 1990 .

[2]  D. S. Hale,et al.  National beef tenderness survey. , 1991, Journal of animal science.

[3]  E. J. Strandine,et al.  Comparative tenderness and identification of muscles in wholesale beef cuts. , 1948, Food Research.

[4]  E. J. Strandine,et al.  Comparative tenderness of representative beef muscles. , 1945, Food research.

[5]  F. Mckeith,et al.  Tenderness Improvement of the Major Muscles of the Beef Carcass by Electrical Stimulation , 1981 .

[6]  T. R. Dutson,et al.  Factors associated with the tenderness of three bovine muscles. , 1988 .

[7]  H. B. Hedrick,et al.  Beef muscle tenderness as influenced by days on feed, sex, maturity and anatomical location. , 1970 .

[8]  P. V. Harris,et al.  Influence of animal age on the tenderness of beef: Muscle differences. , 1978, Meat science.

[9]  P. V. Harris,et al.  OBJECTIVE-SUBJECTIVE ASSESSMENT OF MEAT TENDERNESS , 1975 .

[10]  T. R. Dutson,et al.  Tenderness of major muscles from three breed-types of cattle at different times-on-feed. , 1985, Meat science.

[11]  M. MacNeil,et al.  Influence of Breed, Sex, Age and Electrical Stimulation on Carcass and Palatability Traits of Three Bovine Muscles , 1984 .

[12]  R. M. Koch,et al.  Comparisons of Bos Indicus and Bos Taurus Inheritance for Carcass Beef Characteristics and Meat Palatability , 1989 .

[13]  D. Johnson,et al.  The effect of breed of sire and age at feeding on muscle tenderness in the beef chuck. , 1991, Journal of animal science.