Animal Science Department

 

Date of this Version

January 2007

Comments

Published in 2007 Nebraska Beef Cattle Report. Copyright © 2006 The Board of Regents of the University of Nebraska.
Available online at http://beef.unl.edu/reports.shtml

Abstract

Combining 60 years of published research, 40 different beef muscles were ranked by Warner-Bratzler shear force. Relative ranks for tenderness, juiciness and beef flavor ratings were also determined. The psoas major and infraspinatus are the two most tender. Sensory tenderness ratings correlated to shear force means (-0.85; p=0.001) where a desirable tenderness rating reflected a low shear force. These data help reconcile differences among various studies of beef tenderness and provide a weighted ranking for beef muscles, which will be useful when selecting muscles for value-added beef products.

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