Predictors of beef tenderness among carcasses produced under commercial conditions.

摘要: Beef carcasses (n = 240), processed using conventional commercial procedures and selected to differ in weight s.c. fat thickness, were used evaluate marbling score, 3-h pH (pH3) of the longissimus muscle (LM), early-postmortem measurements LM temperature as predictors rib steak tenderness. Of carcass traits evaluated, score was best single predictor shear force (WBS) panel ratings for myofibrillar tenderness (MFT). However, marbling, alone, accounted only 9.0 5.1% variation WBS MFT, respectively, not associated with connective tissue amount (CTA). Including pH3 prediction equation increased R2 .115, inclusion thickness MFT .062. Ratings CTA most effectively predicted a regression that included 9-h temperature, pH3, (R2 .063). Marbling effective factor evaluated classifying into groups. Use minimum constraint .5 cm identifying differences among Select grade but less within Choice grade. Compared use groups; however, values below 6.2 reduction variation. Measurements