Tenderness classification of beef: II. Design and analysis of a system to measure beef longissimus shear force under commercial processing conditions.

@article{Shackelford1999TendernessCO,
  title={Tenderness classification of beef: II. Design and analysis of a system to measure beef longissimus shear force under commercial processing conditions.},
  author={Steven D. Shackelford and Tommy L. Wheeler and Mohammad Koohmaraie},
  journal={Journal of animal science},
  year={1999},
  volume={77 6},
  pages={1474-81}
}
The objectives of this study were to evaluate the efficacy of a system for classifying beef for tenderness based on a rapid, simple method of measuring cooked longissimus shear force. Longissimus steaks (2.54 cm thick) were trimmed free of s.c. fat and bone and rapidly cooked using a belt grill. A 1-cm-thick, 5-cm-long slice was removed from the cooked longissimus parallel with the muscle fibers for measurement of shear force. Slices were sheared with a flat, blunt-end blade using an electronic… CONTINUE READING
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