Comparison of USDA quality grade with Tendertec for the assessment of beef palatability

• Published in: Journal of animal science 1997-06, Vol.75 (6), p.1538-1546
• Main Authors: George, M.H. (Colorado State University, Fort Collins.), Tatum, J.D, Dolezal, H.G, Morgan, J.B, Wise, J.W, Calkins, C.R, Gordon, T, Reagon, J.O, Smith, G.C
• Format: Article
• Language: English
• Subjects: ACCURACY; AGING; ANALISIS ORGANOLEPTICO; ANALYSE ORGANOLEPTIQUE; Analysis of Variance; Animals; AUTOMATION; AUTOMATISATION; AUTOMATIZACION; BEEF; Biological and medical sciences; CALIDAD; CANAL ANIMAL; CARCASSE; CARCASSES; CARNE DE RES; Cattle; CLASIFICACION DE PRODUCTOS; CLASSEMENT; CONNECTIVE TISSUES; DURACION; DURATION; DUREE; ENVEJECIMIENTO; Food industries; Food Technology - standards; FORECASTING; Fundamental and applied biological sciences. Psychology; GRADING; Humans; INSTRUMENT DE MESURE; INSTRUMENTOS DE MEDICION; MEASURING INSTRUMENTS; Meat - standards; Meat and meat product industries; Meat industry; MEAT YIELD; Models, Statistical; Muscle, Skeletal - physiology; ORGANOLEPTIC ANALYSIS; Predictive Value of Tests; PROBES; QUALITE; QUALITY; RENDEMENT EN VIANDE; RENDIMIENTO CARNICO; RESISTANCE MECANIQUE; RESISTANCE TO PENETRATION; RESISTENCIA MECANICA; SHEAR STRENGTH; STRENGTH; Taste; TECHNIQUE DE PREVISION; TECNICAS DE PREDICCION; TEJIDO CONJUNTIVO; TENDERNESS; TENDRETE; TERNURA; Time Factors; TISSU CONJONCTIF; United States; United States Department of Agriculture; VIANDE BOVINE; VIEILLISSEMENT
• ISSN: 0021-8812; 1525-3163; 0021-8812
• DOI: 10.2527/1997.7561538x

Carcasses (n = 265) selected to differ in USDA yield grade were evaluated by expert graders and assessed for tenderness with the Tendertec Mark III Beef Grading Instrument. Tendertec measurements were collected on longissimus lumborum muscles in both sides of each carcass. During fabrication of each left carcass side, a rib section (later converted into three steaks) was removed for aging and subsequent sensory panel evaluation at 14 d and for Warner-Bratzler shear force measurements at 14 and 28 d. Correlation coefficients for repeatability of Tendertec output variables, between left and right carcass sides, were 0.57, 0.44, 0.70, and 0.65 for Area-2, Area-2B, Power-2, and Power-2B, respectively. Correlations between Tendertec output variables and Warner-Bratzler shear force evaluations performed on steaks aged 14 or 28 d were not different from zero. Sensory panel ratings for amount of connective tissue were correlated (P 0.01) with Tendertec output variables Area-2 and Area-2B (r