title: The relationship of muscle fibre size to tenderness of beef.
abstract: Steaks were removed from loins of beef carcasses at 1, 3, 6 or 14 days post mortem for fragmentation index (MFI), Warner-Bratzler Shear Force (SF) and sensory panel tenderness evaluation. Also, after 1 day of storage, samples were removed for histological observations. Greatest improvement in tenderness, SF and MFI occurred within the first 6 days of storage. Sensory panel tenderness was correlated (P < 0·01) with SF and MFI. Average muscle fibre size was correlated (P < 0·01) with tenderness and SF at days 1 and 3, but not at days 6 and 14. Evidently, muscle fibre size is important to tenderness prior to post-mortem storage of meat and proteolysis, but becomes less of a factor in tenderness after 6 days of storage.
authors: United States Department of Agriculture,(§) Agricultural Research Service, Roman L. Hruska US Meat Animal Research Center, PO Box 166, Clay Center, NE 68933, USA.
authors: J D
authors: JD
authors: Crouse
authors: M
authors: M
authors: Koohmaraie
authors: S D
authors: SD
authors: Seideman