A Preliminary Investigation of the Contribution of Different Tenderness Factors to Beef Loin, Tri-tip, and Heel Tenderness

Authors

C. K. Chun, Kansas State UniversityFollow
W. Wu, Kansas State UniversityFollow
A. A. Welter, Kansas State UniversityFollow
T. G. O'Quinn, Kansas State UniversityFollow
G. Magnin-Bissel, Kansas State UniversityFollow
D. L. Boyle, Kansas State UniversityFollow
M. D. Chao, Kansas State UniversityFollow

Keywords

beef, tenderness, collagen-crosslink

Abstract

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). Steaks from each aging period from each subprimal were assigned to one of three assays: 1) trained sensory analysis; 2) objective tenderness evaluation (Warner-Bratzler shear force); or 3) physiochemical analysis (sarcomere length, proteolysis, intramuscular fat content, collagen crosslink, and content).

Results:Sarcomere length, troponin-T degradation, collagen content, mature collagen crosslink density, intramuscular lipid content, and trained panel analysis were measured. Correlation analysis indicated each muscle has a specific tenderness factor that contributed to the overall tenderness evaluated by trained panelists. The equations indicated Longissimus lumborum tenderness was driven by lipid content (P<0.05) and that Tensor fascia latae tenderness was driven by collagen content (P<0.05). Gastrocnemius tenderness was driven by proteolysis (P<0.01), and only collagen content can be casually used as an overall tenderness predictor for all three cuts.

The Bottom Line:Each muscle showed a unique tenderness factor profile. Loin is inherently tender, and tri-tip has the makings for a tender cut as seen by our biochemical analysis, yet panelists rated tri-tip to have similar overall tenderness as heel, an inherently tough muscle.

Recommended Citation

Chun, C. K.; Wu, W.; Welter, A. A.; O'Quinn, T. G.; Magnin-Bissel, G.; Boyle, D. L.; and Chao, M. D. (2021) "A Preliminary Investigation of the Contribution of Different Tenderness Factors to Beef Loin, Tri-tip, and Heel Tenderness," Kansas Agricultural Experiment Station Research Reports: Vol. 7: Iss. 1. https://doi.org/10.4148/2378-5977.8035