Relationships between sensory and objective measures of meat tenderness of beef m. Longissimus thoracis from bulls and steers

摘要

This study assessed whether relationships between sensory and objective measured of beef tenderness were different for beef from bulls and steers. Trained panelists and instruments were used to measure tenderness of m. Longissimus thoracis from bulls (n=58) and steers (n=59). Four measures of sensory tenderness (hardness, cohesiveness, toughness and chewiness) were closely correlated with each other, and moderately correlated with mechanical measures using a Warner-Bratzler device, a MIRINZ tenderometer and compression cell in an Instron device.