Predictors of beef tenderness among carcasses produced under commercial conditions.

@article{Jones1994PredictorsOB,
  title={Predictors of beef tenderness among carcasses produced under commercial conditions.},
  author={Barry K Jones and J. Daryl Tatum},
  journal={Journal of animal science},
  year={1994},
  volume={72 6},
  pages={1492-501}
}
Beef carcasses (n = 240), processed using conventional commercial procedures and selected to differ in weight and s.c. fat thickness, were used to evaluate marbling score, s.c. fat thickness, 3-h pH (pH3) of the longissimus muscle (LM), and early-postmortem measurements of LM temperature as predictors of rib steak tenderness. Of the carcass traits evaluated, marbling score was the best single predictor of shear force (WBS) and panel ratings for myofibrillar tenderness (MFT). However, marbling… CONTINUE READING

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