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Shear gradient in longissimus steaks.

C R Kerth1, J L Montgomery, J L Lansdell

  • 1Animal Science and Food Technology Department, Texas Tech University, Lubbock 79409-2162, USA.

Journal of Animal Science
|September 28, 2002
PubMed
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Meat tenderness varies by location within the beef top loin. Medial portions of the longissimus muscle (LM) are more tender than lateral portions, regardless of marbling score.

Area of Science:

  • Beef carcass fabrication and quality assessment.
  • Meat science and muscle biology.
  • Food texture analysis and sensory evaluation.

Background:

  • Beef tenderness is a critical quality attribute influencing consumer satisfaction.
  • Variability in tenderness within subprimal cuts can affect product consistency.
  • Understanding the impact of anatomical location on tenderness is essential for optimizing beef processing.

Purpose of the Study:

  • To investigate the effect of core location within boneless top loin subprimals on Warner-Bratzler shear force (WBSF) values.
  • To determine if marbling score interacts with core location to influence beef tenderness.
  • To assess the impact of extended aging on tenderness gradients within the longissimus muscle.

Main Methods:

  • Boneless top loin subprimals (n = 320) from Slight and Small marbled carcasses were fabricated into steaks.

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  • Steaks were aged for 7 or 14 days and cooked to an internal temperature of 71°C.
  • Cores (1.27-cm diameter) were removed from medial, middle, and lateral locations and sheared using a Warner-Bratzler shear force device.

    • Main Results:

    • A significant main effect of core location on WBSF was observed (P < 0.01), with medial cores exhibiting lower shear force than lateral cores.
    • Small-marbled steaks had lower WBSF values than Slight-marbled steaks (P < 0.02).
    • Aging steaks for 14 days significantly decreased WBSF values compared to 7 days of aging (P < 0.05).
    • A consistent lateral-to-medial gradient in WBSF values was found in both experiments, independent of marbling score.

    Conclusions:

    • Tenderness varies significantly across the cross-section of the beef longissimus muscle, with medial regions being more tender.
    • Sampling location within the longissimus muscle is critical when measuring tenderness using WBSF to ensure accurate and representative results.
    • Marbling score influences overall tenderness, but the anatomical gradient in tenderness persists.