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Evaluation of the Tenderometer for Predicting Bovine Muscle Tenderness^{1, 2,}

Kansas State University, Manhattan 66502 and U.S. Department of Agriculture

Abstract

The Tenderometer was evaluated as an objective method of predicting beef tenderness. Sixty Hereford and 60 Angus male calves in six different treatment groups were fed in a commercial feedlot and slaughtered in a commercial packing plant. The longissimus muscle was probed with the Tenderometer and seventh and eighth rib steaks were evaluated for tenderness by a taste panel and the Warner-Bratzler shear. Least-squares means for Tenderometer values within breed and breed-treatment subclasses were not consistent with means for shear values or with taste panel data. Although correlations of Tenderometer values with shear and taste panel scores were significant (P<.05), they were low (r=0.29 and –.30, respectively).

The Tenderometer is simple to operate and would be practical and useful for predicting tenderness if it could be proved to have a high correlation with Warner-Bratzler shear values and taste panel tenderness scores of cooked muscle. With the population in this study, it accounted for only 10% of the variation in tenderness.

¹ Contribution No. 419. Department of Animal Science and Industry, Kansas Agricultural Experiment Station, Manhattan 66502.

² The Tenderometer provided by Armour and Company, Oak Brook, Illinois.

³ Department of Animal Science and Industry, Kansas State University, Manhattan 66502.

⁴ U. S. Meat Animal Research Center, Clay Center, Nebraska, Animal Science Research Division, A.R.S., U.S.D.A.

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