TY - JOUR
AU - Allen, D., M.
AB - Summary The Tenderometer was evaluated as an objective method of predicting beef tenderness. Sixty Hereford and 60 Angus male calves in six different treatment groups were fed in a commercial feedlot and slaughtered in a commercial packing plant. The longissimus muscle was probed with the Tenderometer and seventh and eighth rib steaks were evaluated for tenderness by a taste panel and the Warner-Bratzler shear. Least-squares means for Tenderometer values within breed and breed-treatment subclasses were not consistent with means for shear values or with taste panel data. Although correlations of Tenderometer values with shear and taste panel scores were significant (P<.05), they were low (r=0.29 and −.30, respectively). The Tenderometer is simple to operate and would be practical and useful for predicting tenderness if it could be proved to have a high correlation with Warner-Bratzler shear values and taste panel tenderness scores of cooked muscle. With the population in this study, it accounted for only 10% of the variation in tenderness. This content is only available as a PDF. Author notes 3 Department of Animal Science and Industry, Kansas State University, Manhattan 66502. 4 U. S. Meat Animal Research Center, Clay Center, Nebraska, Animal Science Research Division, A.R.S., U.S.D.A. Copyright 1972 by American Society of Animal Science. American Society of Animal Science
TI - Evaluation of the Tenderometer for Predicting Bovine Muscle Tenderness
JO - Journal of Animal Science
DO - 10.2527/jas1972.346960x
DA - 1972-06-01
UR - https://www.deepdyve.com/lp/oxford-university-press/evaluation-of-the-tenderometer-for-predicting-bovine-muscle-tenderness-lkMY4lTfT7
SP - 960
EP - 962
VL - 34
IS - 6
DP - DeepDyve
ER -