Influence of dental carcass maturity classification on carcass traits and tenderness of longissimus steaks from commercially fed cattle.

@article{Lawrence2001InfluenceOD,
  title={Influence of dental carcass maturity classification on carcass traits and tenderness of longissimus steaks from commercially fed cattle.},
  author={Ty E. Lawrence and J D Whatley and T. H. Montgomery and Louis J. Perino and Michael E. Dikeman},
  journal={Journal of animal science},
  year={2001},
  volume={79 8},
  pages={2092-6}
}
Two hundred beef carcasses were randomly selected by dental classification (zero, two, four, six, or eight permanent incisors) from a population of 11,136 carcasses harvested by a large commercial beef processor. Warner-Bratzler shear force and trained sensory panel evaluations of longissimus thoracis steaks as well as cooking and carcass traits were evaluated for differences among dental classes. No differences in Warner-Bratzler shear force (P = 0.60), sensory panel evaluations (P = 0.64) for… CONTINUE READING
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