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.
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.
South Dakota State University
© 2021 South Dakota Board of Regents
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.