SDSU Beef Day 2021 Summary Publication
Document Type
Article
Publication Date
1-16-2021
Abstract
Objective
The objective was to investigate whether hot carcass weight (HCW) affected Warner-Bratzler shear force (WBSF) and tenderness formation of Denver, strip, and eye of round steaks from USDA Select (Se) and low Choice (LC) beef carcasses.
Study Description
Select and LC carcasses were selected at a commercial beef plant by HCW (light = 650–750 lb; middle = 850–950 lb; heavy = 1,025–1,150 lb). Steaks were fabricated and aged for 5, 10, and 14 days. Tenderness was determined through WBSF based on industry standards. Additionally, protein degradation was analyzed to determine tenderness formation.
Pages
12
Publisher
South Dakota State University
Rights
© 2021 South Dakota Board of Regents
Recommended Citation
Egolf, Samantha R.; Egolf, Austin C.; Hite, Lydia M.; Bakker, Christina Elaine; Blair, Amanda D.; Underwood, Keith; and Grubbs, Judson, "Beef Carcass Weight and Quality Grade Influence Tenderness" (2021). SDSU Beef Day 2021 Summary Publication. 6.
https://openprairie.sdstate.edu/sd_beefday_2021/6