Comparative investigations into determination of beef tenderness

The objective of this study was to compare preparation, measuring and sample location effects on tenderness and cooking traits in beef samples taken from longissimus muscle. 27 Holstein-Friesian x German Simmental, 4 German Simmental and 2 Charolais x Holstein-Friesian carcasses were chilled for 24 h at 6 degrees C. LD samples were taken at the height of 9-11(th) rib. Cuts were boned and cut into six slices, vacuum packed, aged (6 degrees C) until 24 h p.m. Slices 1-5 were 2.5 cm, slice 6 was 4 cm thick. Three cooking and measuring methods were applied, as follows: Method L (Cooking), Method H. (Grilling), and Method III. (Stewing). From the slice one to three 2.54cm-diameter cylindrical cores were removed parallel to the muscle fiber orientation. Shear force measuring was determined by Texture Analyzer TA.XT2 instrument. Cores were sheared once with a V shaped 3 mm thick blade. Results are as following: No statistical differences between Method L (7.32 +/- 2.91 kg) or Method H. (6.98 +/- 2.93 kg) were shown. Method III. resulted in higher shear force values (15.20 +/- 6.22kg). Cooking, grilling and stewing losses were different. The average of stewing loss was the highest (43,57%), the average of grilling loss was less (26,95%), and the average of cooking loss was the least (22,5%). At cooked and grilled slices the effect of sample position was studied within a slice. The position within a slice seemed to affect shear force (P < 0.001). In cooked and grilled steaks (Method I. and II.) there is a significant effect of longitudinal location. Shear force is decreasing from caudal to cranial end.