Effects of sampling location and carcass fatness on tenderness of steaks from the longissimus dorsi of yearling Shorthorn bulls

Martin, A.H.; Fredeen, H.T.; Weiss, G.M.

Can. J. Anim. Sci 50: 235-241

1970


DOI: 10.4141/cjas70-036
Accession: 014454381

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Abstract
Tenderness variations within and between steaks, sides and carcass were examined from the shortloins of 3 commercial carcasses of unknown history. In a 2nd experiment, the influence of carcass and beef fatness on tenderness of rib steaks of 69 Shorthorn bulls was also investigated. For both experiments, tenderness was evaluated subjectively by means of a 6-member taste panel and objectively with a Warner-Bratzler shearing device.