Objective: The objective is to better understand the contribution of each tenderness factor to the perception of tenderness of three specific beef muscles with similar tenderness ratings.
Study Description: Longissimus lumborum (loin), tensor fascia latae (tri-tip), and gastrocnemius (heel) were collected from 10 U.S. Department of Agriculture low Choice beef carcasses and assigned to a 5- or 21-day aging period (n = 60). Continue reading “A Preliminary Investigation of the Contribution of Different Tenderness Factors to Beef Loin, Tri-tip, and Heel Tenderness”