The relationship of muscle fibre size to tenderness of beef

J D Crouse; M Koohmaraie; S D Seideman

doi:10.1016/0309-1740(91)90039-S

The relationship of muscle fibre size to tenderness of beef

Meat Sci. 1991;30(4):295-302. doi: 10.1016/0309-1740(91)90039-S.

Authors

J D Crouse¹, M Koohmaraie, S D Seideman

Affiliation

¹ United States Department of Agriculture,(§) Agricultural Research Service, Roman L. Hruska US Meat Animal Research Center, PO Box 166, Clay Center, NE 68933, USA.

PMID: 22059401
DOI: 10.1016/0309-1740(91)90039-S

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.