Carcass and meat quality traits in Brangus steers
Eduardo E Rodriguez1, Heather Hamblen1, Sara Flowers1
1Department of Animal Sciences, University of Florida, Gainesville, FL 32608, USA.
Translational Animal Science
|March 27, 2023
Summary
The United States Department of Agriculture (USDA) quality grade has a limited ability to predict beef tenderness. While marbling and maturity are used for grading, tenderness varies significantly within grades.
Area of Science:
- Animal Science
- Food Science
- Meat Science
Background:
- The USDA quality grading system for beef, based on marbling and maturity, aims to ensure consumer satisfaction.
- Tenderness is the most critical meat quality attribute for consumers.
- Current grading may not accurately predict the eating experience.
Purpose of the Study:
- To examine the relationship between USDA quality grade and meat tenderness in Brangus steers.
- To investigate phenotypic correlations between carcass traits and meat quality, specifically tenderness.
Main Methods:
- Analysis of strip loin steaks from Brangus steers.
- Measurement of Warner-Bratzler shear force (WBSF) to assess tenderness.
- Statistical analysis of correlations between marbling score, USDA quality grade, and WBSF.
Main Results:
- A weak negative correlation was found between marbling score and tenderness (WBSF).
- USDA quality grade significantly impacted WBSF, with Select grade showing higher shear force than Choice grades.
- Considerable variation in tenderness was observed within USDA quality grades.
Conclusions:
- The USDA quality grading system has limitations in predicting beef tenderness.
- Marbling score shows a weak association with tenderness.
- Further research is needed to improve prediction of beef eating quality.
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