Skeletal alteration to improve beef longissimus muscle tenderness

A prerigor cut was made through the 12th thoracic vertebra of one side of the beef carcasses (Tendercut) studied (five unbranded), and the other sides served as the controls (C). After 48 h postmortem, the longissimus from each side was removed starting from the junction between the 5th and 6th lumbar vertebrae to the point between the 5th and 6th thoracic vertebrae. The longissimus muscle was cut into four equal boneless sections to determine the effectiveness of this treatment on improving tenderness at different locations along this muscle. The effects of Tendercut upon yield grade, sensory attributes, and tenderness of longissimus steaks were determined. This treatment did not affect (P > .05) yield grade, CIE L* a* b* values, chemical states of myoglobin, purge and cooking losses, and total collagen. Steaks located closer to the treatment site were more juicy than controls. Peak force values were not significantly different. Sarcomere length was longer (P < .05) and sensory panel ratings for myofibrillar tenderness, connective tissue, and overall tenderness were higher (P < .05), indicating that this skeletal alteration technique increased tenderness. Sensory data revealed that skeletal and connective tissue cuts at a single site (12th thoracic vertebrae) on the beef rib improved the tenderness along the entire length of the longissimus muscle. This study demonstrated that Tendercut, a simple process that does not require any new equipment or alterations to existing facilities to implement, is a viable tenderness enhancement technique.