Further research is needed to test the feasibility and accuracy of this system under a variety of commercial processing conditions.Ī Limousin specific myostatin allele affects longissimus muscle area and fatty acid profiles in a Wagyu-Limousin F*2* population Therefore, this tenderness classification system could be used to accurately segregate beef carcasses into expected tenderness groups. 20) and the percentages (100, 91, and 28%) of samples rated "Slightly Tender" or higher at 14 d postmortem. 001) in mean trained sensory panel tenderness ratings (7.3 +/. Mean slice shear force values were least (P 40 kg) at 3 d postmortem that differed (P <. Repeatability estimates for slice shear force for the 7 institutions were 0.89, 0.83, 0.91, 0.90, 0.89, 0.76, and 0.89, respectively, for institutions 1 to 7. Seven institutions were assigned to steak pairs within each carcass using a randomized complete block design, such that each institution was assigned to each steak pair 22 times. Seven pairs of consecutive steaks were assigned for measurement of slice shear force. Eight 2.54-cm-thick steaks were obtained from the caudal end of each frozen longissimus thoracis, and six 2.54-cm-thick steaks were obtained from the cranial end of each frozen longissimus lumborum. In experiment 2, the longissimus thoracis et lumborum were obtained from the left sides of 154 US Select beef carcasses. Repeatability of slice shear force (based on variance) among steak locations ranged from 0.71 to 0.96. Mean slice shear force among steak locations (1 to 25) ranged from 19.7 to 27.3 kg.
Slice shear force was measured on each steak. Thirteen longissimus thoracis and 12 longissimus lumborum steaks were cut 2.54 cm thick from each muscle. In experiment 1, longissimus thoracis et lumborum muscles were obtained from the left sides of 50 US Select carcasses. The objectives of this study were 1) to determine which longissimus thoracis et lumborum steaks were appropriate for slice shear force measurement and 2) to determine the among and within institution variation in LM slice shear force values of 6 institutions after they received expert training on the procedure and a standard kit of equipment. Wheeler, T L Shackelford, S D Koohmaraie, M Beef longissimus slice shear force measurement among steak locations and institutions.
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