Abstract
A total of 80 beef loin steaks were selected on the basis of tenderness differences from a population of 1,005 steaks from carcasses of known USDA grade (US Choice--A maturity, n=20; US Choice--B maturity, n=10; US Good--A maturity, n=20;US Good--B maturity, n=10; US Commercial--C maturity, n=20). Among steaks from US Choice---A maturity carcasses, the most tender steaks had (P .05) in any of 14 myofibrillar protein fractions.
Cite
CITATION STYLE
Davis, G. W., Smith, G. C., Carpenter, Z. L., Dutson, T. R., & Cross, H. R. (1979). Tenderness Variations among Beef Steaks from Carcasses of the Same USDA Quality Grade. Journal of Animal Science, 49(1), 103–114. https://doi.org/10.2527/jas1979.491103x
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