Tenderness classification of beef: I. Evaluation of beef longissimus shear force at 1 or 2 days postmortem as a predictor of aged beef tenderness.

Abstract

The present experiments were conducted to evaluate the use of longissimus shear force at 1 or 2 d postmortem as a predictor of beef longissimus shear force at 14 d postmortem. Experiments 1 (n = 400) and 2 (n = 554) included carcasses slaughtered and processed under laboratory and commercial conditions, respectively. A carcass was classified as "tender," "intermediate," or "tough" if its longissimus shear value at 1 or 2 d postmortem was < 6 kg, 6 to 9 kg, or > 9 kg, respectively. For Exp. 1 and 2, large (P < .001) differences existed between each successive tenderness class in mean shear force at 14 d postmortem. Moreover, frequency analysis indicated that tenderness classification accurately (84.8 and 94.8% for Exp. 1 and 2, respectively) predicted whether the sample would have a "low" (< 6 kg) Warner-Bratzler shear (WBS) value at 14 d postmortem. All (100%) of the carcasses in the "tender" class had "low" WBS values at 14 d postmortem, most (81 and 85% for Exp. 1 and 2, respectively) of the carcasses in the "intermediate" class had "low" WBS values at 14 d postmortem, and most (74 and 67% for Exp. 1 and 2, respectively) of the carcasses in the "tough" class did not have "low" WBS values at 14 d postmortem. Although shear force at 2 d postmortem was only moderately correlated (r = .68) with shear force at 14 d postmortem, 68% of the carcasses sampled in Exp. 2 could be guaranteed tender with 100% accuracy based on shear force at 2 d postmortem. Thus, cooked beef longissimus shear force can be measured at 1 or 2 d postmortem and used to predict longissimus tenderness after cooler aging (14 d postmortem) with a relatively high degree of accuracy.