M W Igo, A N Arnold, R K Miller, K B Gehring, L N Mehall, C L Lorenzen, R J Delmore, D R Woerner, B E Wasser, J W Savell
The purpose of this study was to evaluate the tenderness of beef loin steaks from retail markets in 4 U.S. cities. Beef top loin steaks ( = 1,613) were obtained for Warner-Bratzler shear force (WBSF), slice shear force (SSF), and consumer sensory determinations. Personnel at 4 universities (California Polytechnic State University, Colorado State University, University of Missouri, and Texas A&M University) conducted the study over a 12-mo period. Enhanced/blade-tenderized top loin steaks had the lowest ( < 0...
October 2015: Journal of Animal Science