Two experiments were conducted to determine the effectiveness of using mechanical probes and objective color measurement on beef LM to predict cooked tenderness. In Exp. 1, sharp needle (SN), sharp blade (SB), blunt needle (BN), blunt blade (BB), and plumb bob (PB) probes were used to measure uncooked LM (n = 29) at 2 d postmortem in both a perpendicular and parallel orientation to the long axi...

Received: 3 October 2005 Accepted: 3 October 2005 I met Claudio as late as the year 2000. We had known one another by name for some time and we had had the occasional exchange of e-mails and a few telephone calls but did not happen to meet in person, as we operated in slightly different fields. I deeply regret that. Claudio will surely remain an important intellectual figure in the interdiscipl...

Enhancing and understanding the tenderness of beef has been an on-going research topic. Recently, injection of compounds into fresh beef muscle is an active area of research. In this preliminary study, four cows of E maturity were the source of eight strip loins. The steaks from the strip loins were split into treatment groups and injected at 24 hours postmortem to a 10% level (v/w) with one of...

Fifty-six retail stores representing 15 retail chains and 14 foodservice facilities in eight U.S. cities were sampled to determine the tenderness of beef steaks at retail and foodservice levels based on Warner-Bratzler shear (WBS) values and consumer evaluation panels. Retail consumer panels were conducted at five universities. Each retail and foodservice steak was evaluated using 10-point scal...

The current experiment was conducted to evaluate the on-line application of visible and near-infrared spectroscopy (VISNIR) to US Select carcasses during commercial beef carcass grading procedures to predict tenderness of longissimus steaks after 14 days of refrigerated storage. A regression model was calibrated using 146 carcasses and tested against an additional 146 carcasses. Carcasses were ...

Consumers today consider tenderness to be the single most important determinant of beef quality. This is reflected by the positive relationship between retail price of a beef cut and its perceived tenderness (i.e., tenderloin steak). The most recent National Beef Quality Audit estimated that the inconsistencies associated with beef tenderness potentially cost the U.S. beef industry approximatel...