March 1958 z

DFuHefin s89

   
       

EFFECT DF DARDASS GRADES AND FATNESS
DN TENDERNESS DF MEAT
FRDM STEERS DF KNDWN HISTDRY

_ mas AGRICULTURAL sxmumnvr snmou
R. D. lewis, Director, College Station. Texas

1

jANDARD

I

f;

SUMMARY

  
 
   
   
   
   
   
   
    
   
  
 
 
 
 
  
  

Studies were conducted by the Departments of Home Economics, Animal Husban
in which tenderness data of loin steaks broiled well-done under standardized conditions
obtained from Z03 steers. Of this number, 126 were produced and fed and 77 were fed un
controlled conditions. All cattle were graded to one-third grade by the area supervisor of i
USDA Meat Grading Branch for the Texas-Oklahoma area.

No attempt was made to obtain an equal number of animals from each grade. Ifist
production variables were standardized and the carcass grades which resulted were one
the outcomes of research on the production of these animals. These 203 carcasses graded: 1 P '
19 Choice. 96 Good. 73 Standard. 13 Utility and 1 Cutter. Two measurements were obt'y
for the degree of fatness of the carcass-—percent separable fat in 9-10-11 rib cut and perc
ether extract of the trimmed ribeye from the 9-10-11 rib cut. Percent separable fat meas
the visible fat, and percent ether extract is a chemical measure of marbling. Tests for tendem
were made by a taste panel and by a mechanical tester called the War.ner-Bratzler she '
device.

Results of these tests are shown in scatter diagrams. The tenderness rating of each car {
was plotted against its carcass grade or its fatness. Wide scattering of tenderness ratings w‘
observed for different animals within a grade. Tenderness ratings were as high for meat from 
carcasses in the lower grades as for meat from other carcasses in the higher grades. Th
observations indicate that carcass grades under the present standards were not satisfactory
an exact indicator of tenderness in the meat of this sample of 203 carcasses.

If an exact indicator of tenderness were available, it might be incorporated in the car 
grade standards. This puts on research workers the burden of finding the causes of tende l
or toughness, and of developing satisfactory methods of identifying them.

Wide scattering of tenderness ratings for meat from different carcasses also was obse 
with the two measures of fatness. The agreement between fatness and tenderness was l
enough so that it is not surprising that a consumer who buys fat or even well-marbled
steaks sometimes is disappointed in their tenderness.

Coefficients of correlation were calculated for tenderness rating with carcass grade, separa‘
fat and ether extract. The coefficients were low and not consistent as to sign. a

CONTENTS

Summary . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ..:

Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Relation of Carcass Grade to Tenderness . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 

Relation of Fatness to Tenderness . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ..

Discussion . . . . . . , . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . , . . . . . . . . . . . . . . . . . . .1

Acknowledgment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1

References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ; . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .i

  
   
     

.1 RNESS 1s ONE of the most important
ualities of beef from a consumer’s view-
 the causes 0f tenderness or toughness
a understood, and no visible characteris-
vwn which is thoroughly reliable as an
j of tenderness in beef. Thus the con-
i faced with a difficult problem when she
buy tender beef.

i studies on tenderness of meat were
this Station in 1933, it was thought that
in cuts could be relied upon for tender-
,ey came from fat animals of beef breed-
prom high grade carcasses. If such cuts
. tender after cooking, then “a poor
iled good meat.” This idea is still
. Further studies with standardized
of cooking and with animals varying in
ind carcass grades are causing many re-
Orkers to modify their statements about
ility of certain visible characteristics as
‘.1 of tenderness.

   
   
  
  
  
    
  

irst data from a Texas study to arouse
"=11 the closeness of the relationship of
rades to tenderness were published in
_. In this study, 9-10-11 rib roasts were
ell-done at a constant oven temperature
' The carcass data for these animals ap-
ly in the appendix. Carcass grades and
 scores of these individual animals
,1 plotted with each dot representing one
Figure 1). Had there been a nearly
relationship between higher carcass
gnd higher tenderness scores, the dots
ve clustered closely about a line running
1 lower left-hand corner to the upper
f corner. This does not occur, but a
ind of this sort may be observed. The
l; scores within a grade were widely
and they indicated that the meat from
asses in the lower grades was as tender
»m other carcasses in the higher grades.
~y, tender meat was not limited to beef
‘higher grade carcasses. From a tech-
t of view, this early work may now be
L The judging panel was not constant
 umbers or in personnel, but such panels
mon in other laboratories at that time.
s were obtainedgffom a packing house
1f‘ orth and had been shipped to College
_ nder variable refrigeration, and the

   
 
  
  
  
   
   
 
   
  
   
  
   
   
  
  

ely, professor, Department of Home Economics;
int professor and head, Department of Animal

 

  it ileet ei Carcass Grades and Fatness on Tenderness of Meat
from Steers 0i Known History

SYLVIA COVER, G. T. KING and O. D. BUTLER?

aging conditions could not be controlled for the
different carcasses. Age, breeding, management
factors and, in some cases, sex, were unknown.
These are obvious defects in the early data and no
conclusions were drawn at that time on the
relationship of carcassgrade to tenderness, but
the data aroused doubt and curiosity about this
relationship.

Research information concerning this prob-
lem has been accumulating for some time at the
Texas Station as a by-product of several projects.
Carcass grades were available for all of the beef
which has been used for studies in the Foods
Laboratory in recent years, although they were
seldom referred to in previous publications on
tenderness. Data on carcass grade and tenderness
may be extracted from four studies in which
conditions had been standardized. In these
studies, the experimental animals were either
produced and fed, or were fed, and the storage
conditions of the carcasses were standardized.
However, no attempt had been made to obtain
an equal number of animals in each grade.
Instead, production variables were standardized
and the carcass grades which resulted were
one of the outcomes of research on the pro-

TENDERNESS SCORE OF 9-10-11 RIB ROASTS (1937)

USDA VERY " VERY

CARCASS TOUGH TOUGH MEDIUM TENDER TENDER

GRADE 1 2 3 l1 S
1 1 1

PRIME . _

CHOICE 1_ .8 o I u I _

coon _ , , _

MEDIUM _ Q Q Q Q Q _.

Como“ 0 o o DY o —
1 1 1

Figure 1. Carcass grade plotted against tenderness
score (5-point scale) of 9-10-11 rib roasts cooked well-done
to an internal temperature of 80°C. (176°F.) at a constant
oven temperature of l25_°C. (Z57°F.). Each dot represents
one animal.

3

TENDERNESS scour; or BROILED mm snztxs, sum c
USDA VERY
CARCASS . TOUGH TOUGH MEDIUM TENDER

GRADE O 1 g 3 l; 5 6 7 8 '
I ~ I I ‘I

CHOICE

GOOD - 0 08 1:000 0»

 

*- 00 0,0 00000080 _0_I
COMMERCIAL _ . . “ "0 ”. -_i
- - 0 0 l
* -0 1i 0
UTILITY _ ,
Figure 2. Separations of 9-10-11 rib cut into bone, fat __ . .
and lean. Top, from U. S. Prime carcass; bottom. from U. S. _ .
Standard carcass. Note the similarity in the size of the piles
of lean and bone from Prime and Standard cuts. The stack * — O
of fat from the Prime grade cut is more than twice as large CUTTER -
as that from the Standard grade. _ _
n r l 1 g
duction of these animals. In these four studies, Figure 4_- Carsass grade plotted against tel
126 animals Were produced and fed and 77 score (ll-point scale) of loin steaks broiled well-

Santa Gertrudis steers, 1954 and 1955. Each dot r

Were fed under controlled conditions. All cattle one animah

Were graded to one-third grade by the area super-
visor of the USDA Meat Grading Branch for the

Texas-Oklahoma area. The carcasses graded: 1 t9 preclse dlrectlons 1O provide uniformity.
Prime, 19 Choice, 96 Good, 7s Standard, 1s fins among many anlmals- Ssparafilonswe
Utility and 1 Cutter, made 1nto fat, lean and bone (Figure 2)‘

percentage of separable or v1s1ble fat in t

In addition t0 data on carcass grades, two Was calculated. Ether extracts the fa

measures of fatness Were obtained on the 203 stances in meat and the percentage of th
carcasses-percent separable fat in the 9-10-11 rib extracted material from muscle sample:
cut and percent ether extract of the trimmed chemical measure of marbling. Since the I
ribeye from the 9-10-11 rib cut. The 9-10-11 rib ether extract Was obtained on the trimm“
cut Was made along the bony structure according muscle from the 9-10-11 rib cut, it Was t

Figure 3. The Warner-Bratzler shearing device for testing the tenderness of meat. The V-shaped knife is co g
the dial and passes through a slot in an extension of the housing. Before shearing is begun. this slotted portion
raised above the V-shaped knife and the hands on the dial must be in the zero position. LEFT—Cylindrical samples
(cores) were taken following carefully the grain of the meat. One of these cores is held loosely in the V-shaped k '
the cut will be made across the grain of the meat. RIGHT-—Electricity has been applied and the slotted portion
pulled downward pressing the meat so tightly into the V-shaped knife that it has been cut through. Note that the
in two pieces and that the force needed to do the cutting (shearing) was registered in pounds on the dial.

4

sags

B

{i percentage of ether extract.

I I I I
_ Q —
- no: 00o -
- oodlloannoo -
- o moo o -
' —|
,r- O -
g- 0 o o —
.,_ . _
" I I _I I - I

 

sums FORCE VALUE OF 512011.110 LOIN srmxs, sum osnrnnnrs
TOUGH MEDIUM | TENDER
a 17 16 15 1h 13 12 _ 11 1o 9 g 8 7 6 5 b 3
I I I _ I I I’ I I I I I I I I

_ o o -

- - o no .-
,+ - d o no noon Io o o -
- o o0 a p 0o o0 ~

 - - o o o o 0o o0 _ —
_ * - I o ol o I0 i u o 0 —
L - o o no no o o a o —
' - o o e
+ __ Q Q -
_ Q -

- - o 0 o o —
+ _ ‘ —-1

I I I I I AL I I I I I I I I

I 5 Carcass grade plotted against shear force value of loin steaks broiled well-done, 77 Santa Gertrudis steers,

Z1955. Each dot represents one animal.
osely related to the marbling of ribeye
v a major criterion of grade determina-
ese data do not include an equal number
ls with each percentage of separable fat
In these

TENDERMSS SCORE or BROILED LOIN srmxs, BLUEBONNEI‘ 1951»
vsay
TOUGH maznruu TENDER TENDER
1 2 3 h S 6 7 8 9 10
|

S. Carcass gradeé plotted against tenderness

f-POIIII scale) of loin steaks broiled well-done. 38

t steers. 1954. Each dot represents one animal.

‘ons for USDA beef carcass grades were revised in
A separating the Commercial grade into Standard

animals and Commercial for older ones. Steers
mmercial in this figure would grade Standard

‘ ent specifications.

Statistically. r = —.218. not significant.

data, as in the data on carcass grades, the per-
centages obtained were one of the outcomes of
research on the production of these animals.

For testing tenderness, loin steaks were
broiled well-done under standardized conditions

usm SHEAR FORCE VALUE or BROILEI) 1on1 STEAKS, BLUEBONNET 1951,
CARCASS TOUGH | MEDIUM | TENDER
cams 1h 13 12 11 1o 9 8 7 6
I I I I I I I I I
‘ |— —1
CHOICE . _
" - o o o o 0o o —
" - o o o 00o 0d odooo o —
coon _ o o o0 o o ~
.. _ ' _
+ _ . __
COMMERCIAL _ . . . _
.. _ . _
I I I I I I I I I
Figure 7. Carcass grade plotted against shear force

value of loin steaks broiled well-done, 38 Bluebonnet steers.
1954. Each dot represents one animal. Specifications for
USDA beef carcass grades were revised in Iune 1956. sep-
arating the Commercial grade into Standard for young
animals and Commercial for older ones. Steers grading
Commercial in this figure would grade Standard under
present specifications. Statistically, r = —-.252. not signifi-
cant

usm sum macs nun: OF anon 1on1 srmxs, swmonnm‘ 1955
CARCASS roucn 11mm: "lginza
01mm ' 1h 13 12 11 1_o 9 8 7 6
- * Q o
°°°n o o o
" I o o o 0o o Q
t 0o o o
cammcIAL . .
" o o
* o o
UTILITY . .
Figure 8. Carcass grade plotted against shear iorce

value oi loin steaks broiled well-done, 31 Bluebonnet steers,
1955. Each dot represents one animal. Specifications for
USDA beet carcass grades were revised in Iune 1956, sep-
arating the Commercial grade into Standard ior young
animals and Commercial for older ones. Steers grading
Commercial in this figure would grade Standard under
present specifications. Statistically. r = .120, not significant.

and tested for tenderness by a taste panel and by a
mechanical tester called the Warner-Bratzler
shearing device. For obtaining the shear force
values, a lé-inch cylindricalsample was taken
following carefully the grain of the meat. This
core then was cut across the grain by the knife of
the electrically-powered mechanical device. The

  
  
   
   
  
   
  
   
    
   
    
 
  

force needed t0 do the cutting (shearin
registered in pounds on a dial (Figure 3)‘

RELATION OF CARCASS GR
TO TENDERNESS 1

In the first study, 90 Santa Gertrudis
about 10 months old were purchased and l.
experimentally by “the Department of A g
Husbandry. They were divided. into ni 
Data from eight of these lots were avail
this study. Each lot was placed under a d'
system of management. Because of thi
were on test for varying lengths of‘ ti
their ages at slaughter were about 14-
months. The steers were slaughtered an
essed in the Meats Laboratory of the Dep
of Animal Husbandry under standardiz
tions. The steaks were cooked and tes
tenderness on the eighth day after slaugh
members of the taste panel were prese
time for any one lot of animals. Most, but
of the panel members were available .
entire series. The tenderness scores of the;
loin steaks were plotted against carcass gr
each dot representing one animal (Figur
slight trend may be noted toward
tenderness in the meat from the higher
grades, but the scattering within a 
very pronounced. It is evident that a ~

USDA SHEAR FORCE VALUE OF BROILED LOIN STEAKS, BLUEBONNET 1956 
CARCASS TOUGH l MEDIUM I ‘PENDEI?
01mm 21 2o 19 1a 17 16 15 1h 13 12 11 1o 9 8 7 
I I I I I I ~ I I I I I I I I
+
PRIME _ L
"’ —- O
CHQICE _ q
' - I
'* -- O Q O. OD O
GOOD ._ O O O I 0Q
- - I o o 0o o o
* ~ o o o0 00o o o an t
STANDARD e o o o o0 n a 0o
Q PO C O I
+ —-
UTILITY _
I I I I I I l I I I I I I I
Figure 9. Carcass grade plotted against shear force value of loin steaks broiled well-done, 57 Bluebonnet s‘;
Each dot represents one animal. Statistically. r = —.36U, significant at 1% level. ~

6

._4—-

w?!’

s==.'

l

sums FORCE VALUE OF 512011.210 1on1 srmxs, BLUEBONNET 195b, 61955, and 1956

TOUGH

MEDIUM TENDER

21 2O 19 18 17 16 l5

13 12 11 l0 9 8 7 6 5

l. -  . "-'='E'~~:'-'-.F' .

a l0. Carcass grade plotted against shear force value of loin steaks broiled well-done, 126 Bluebonnet steers, 1954-56.
Arepresents one animal. Statistically, r = —.226, significant at 5% level.

has not homogenous for tenderness and
j er meat was not confined to carcasses of
yer grades. Similar conclusions may be
~_r0m the shear force data (Figure 5).

s were obtained in 1954, 1955 and 1956
ubstation No. 23 at McGregor, Texas.
Iistory was known “from conception to
tion.” These yearling steers were known
1“Bluebonnet steers,” and will be so re-
g in this report. They had been on rate-
iitests and all in each year’s test were
i red within a period of 1 week and proc-
t) the Meats Laboratory. The ages at
‘r were 13 to 16 months. Specifications
u-A beef carcass grades were revised June
l parating the Commercial grade into
'1 l for young animals and Commercial for
yes. Steers grading Commercial in these

ld have graded Standard under present
" ions. The steaks were obtained on the
“day after slaughter, wrapped, frozen at
and stored at 0°F. until the tests could

~ ‘I :_

‘sires of the 1954"'Bluebonnet steers were
s and Brahmans, but all the dams were
ade Herefords. All of the taste panel
rsons) were present each time for this
e trend toward greater tenderness with
er grade carcasses shows many excep-

tions (Figure 6). The corresponding shear force
values allow a similar interpretation (Figure 7).
Note that the meat from a carcass in the lowest
of these grades (low Commercial) scored next to
the highest for tenderness and sheared the most
tender. ~

The 1955 Bluebonnet steers were of mixed
breeding. The 31 animals included: 4 Hereford,
5 Santa Gertrudis, 4 Holstein, 4 Brahman x Here-
ford, 2 Santa Gertrudis x Hereford, 3 Santa
Gertrudis x (Brahman x Hereford), 4 Red Poll
x Hereford, 4 Red Poll x (Brahman x Hereford)
and 1 Jersey x Brahman. Tenderness scores from
the taste panel are not available for these animals.
The shear force values show no indication that
the more tender meat came from carcasses of the
higher grades (Figure 8). In fact, there seems to
be a slight trend in the opposite direction.

Fifty-seven Bluebonnet steers were tested in
1956. There were 6 Santa Gertrudis, 9 Herefords,
10 Brahmans and 32 Brahman-Hereford crosses.
Figure 9 shows a trend toward more tender meat
from the higher grade carcasses, but tenderness
was not limited to the meat from such carcasses.

Because the Bluebonnet steers for 1954, 1955
and 1956 were of approximately the same age and
had been treated inga similar manner, the shear
force data for these three groups were combined.

7

TABLE 1. CORBELATION OF SHEAR FORCE VALUE OF‘ LOIN STEAKS BROILED WELL-DONE WITH U. S. CARCA 
AND FATNESS f

Coefficients of correlation

Shear force value‘ versus ' Needed for significa.
Identity of Nmb“. °l
the Steers $1911’: mt U s Percent Percent /
99¢ e5 ' ' separable fat ether extract 5° 1°,
“fggzs in 9-10-11 of ribeye, gear/El 191,91
g 2 3 ribscut dry basis ‘ "1 **
Santa Gertrudis ‘ 77 —.218 —.080 -.247* .232 .302
Bluebonnet 1954 38 —.252 —.296 —.330* .325 .418 
Bluebonnet 1955 31   —.238* .349  3;?
Bluebonnet 1956 57 —. ** —. * —.304 . 73 . 
Bluebonnet 1954,55 126 —.226* —.259** —.312** .195 .254 ‘l

*, **, *** indicate significance at 5%, 1% and 0.1% levels, respectively. v
‘Shear force values were in pounds needed to shear a l/g-inch core of meat. Low shears mean tender meat, high shed
meat.

“U. S. carcass grades were coded to one-third of each grade as follows: Canner 1-3, Cutter 4-6, Utility 7-9, Commer
Standard 13-15, Good 16-18, Choice 19-21, Prime 22-24. =

“Positive correlations between tender meat and high carcass grade or fatness are represented by negative coefficients:
tender meat is indicated by low shear force value, and tough meat by high shear force value.

SEPARABLE FAT SH§AR FORCE VALUE OF BROILED LOIN STEAKS, SANTA GERTRUDIS

IN 9-10-11 TOUGH l 11mm | TENDER
RIB c111‘ 18 17 16 ' 15 1h 13 12 11 1o 9 8 7 6 5
l l I l l l l l l l l l l

K

60 —

o

55 —-

50 —

115 —-

l
110 1- .
o
. b . 9 Q
35 — o ‘ 9
o a .0
9 9 '0 o
30 - Q
' ' ‘ n o“ ‘ . 9o o
25 _ . . . . . ‘ q Q .
9 9 o O
’ . . Q . Q
2o ~ o L o”
o o I .
1S '-' . ' .
1o . . . '
' o
‘ I
5 _ o
0 1 1 1 1 1 1 1 1 1 A 1 1 1 1

Figure ll. Percentage separable fat in 9-10-11 rib cut plotted against shear force value of loin steaks broiled '
77 Santa Gertrudis steers, 1954-55. Each dot represents one animal. Statistically, r = —.O8U, not significant. ’

8

s1

    
  
 
 
  
   
  
   
   
  
  
  

fa total of 126 yearling steers. There
1e a trend toward more tender meat in
carcass grades, but tenderness 0f loin
_iled well-done, was not limited t0 meat
"carcasses (Figure 10).

earch workers who are familiar with
art of this story may be told concisely
tioh coefficients. The closeness of the
p between tenderness score and shear
j e is indicated by the correlation
j; -*.839 (loin steaks, broiled well-done,
f1 nnet steers). This was not only highly
 , but it indicates that the shear force
‘unts for more than 70 percent of the
in tenderness score. In contrast, the
'p between shear force value and U. S.
it ade in the same carcasses is low
' It is higher and statistically significant
i} Bluebonnet data, but high grade was
1 with tough meat in the 1955 data and

with tender meat in the 1956 data (Table 1).
When the Bluebonnet data from the 3 years were
combined, the relationship was low (—.226).
A correlation coefficient of —.226 indicates that
less than 5 percent of the variation in shear force
value was associated with carcass grade, leaving
more than 95 percent unaccounted for. Thus,
carcass grade appeared to be unsatisfactory as
an indicator of tenderness in the meat of this
sample of 126 yearling steers. '

It would be highly desirable to be able to
identify tenderness variations more adequately
than is now possible with carcass grades. Carcass
grades are based on conformation, finish and qual-
ity. Conformation denotes shapes and is indicated
by the degree of fullness, plumpness, thickness and
width of the rounds, loins, ribs and chucks.
Finish is indicated by thickness of fat covering,
uniformity in the distribution of fat, firmness of
fat and amount of internal fats. Quality is indi-

  

p; SHEAR FORCE VALUE OF BROILED 1on1 STEAKS, SANTA GERTRUDIS
T“ TRACT TOUGH I MEDIUM | TENDER
' 1a 17 16 15 111 13 12 11 1o 9 8 7 6 5 h 3
f I l I I I I I I I l I l l I
27 _ Q “
2a - -
25 - —
2h - Q _
23 -
t .
22 — -
21 - ‘l —
2O — Q “
19 "' Q "
1a — ‘ —
17 - 9 l D ‘
. a
16 - Q -
15 _ o _
1h - . "
13 - . o o ‘
12 “ o o “
11 - z 0 .° —
1Q 1- ' v . . . . . "'
9 ~ a ‘ o ' ‘
8 _ O . _.
Q ' Q
_ . o I 0 _
7 ' ' : a
6 __ Q . . . _
5 __ . V. . . __
h _ 9 o a . . ' _
i '01 I
3 _ a. Q . ~
2 “ Q “
'1 1 1 1 1 1 1 1 Q 1 l’ 1 1 1 1 1

  
 

"l2. Percentage ether extract 0t ribeye. a chemical test for marbling. plotted against shear lorce value of loin steaks
J-done, 77 Santa Gertrudis steers, 1954-55. eEach dot represents one animal. Statistically. r = —.247, significant

9

SEPARABLE FAT SHEAR macs VALUE 01-" 1111011111) 1.0111 srmxs, 51.111111011111111‘ 19511
n1 9-10-11 TOUGH | 111121111111 I 1111mm
RIB CUT 111 13 12 11 10 9 B 7 6
F l I I - l I l I I
5
11o .
r - '
Q o o
35 _ Q . Q 1
9 '9 o o
,0 _ o. a. i a
o a
a
25 ,__ . . Q Q . _
o o

2o - o —
15 — —
10 — —
5 ,_ _1
o 1 1 1 1 1 1 1 1 1

Figure l3. Percentage separable lat in 9-10-11 rib cut

plotted against shear iorce value of loin steaks broiled well-
done, 38 Bluebonnet steers, 1954. Each dot represents one

animal. Statistically, r = —.296, not significant.
£13111 macs VALUE o1" 130mm 1.0111 srmxs, BLUEBONNEI‘ 19511
mm‘ “we? TOUGH I- 11mm I 1151mm

n“ “SIS 111 13 12 11 1o 9 a 1 6

f I I l I I I l I I
17 - —
16 — Q "‘
1s - o —
1h _ Q _.
13 -' 9 "
l2 - . Q . "‘
11 - o . , ° -

o o .
1° " o c “
9 '“ Q "
8 '- QQ . “
7 _ . ' .0 ‘R _
_ o o _
5 . o o .

5 - 9 "
l1 P o 0 ‘
3 _ _
2 _ g _

‘I I l I I I I I I I
Figure 14. Percentage ether extract of ribeye, a chemical

test ior marbling, plotted against shear iorce value oi loin
steaks broiled well-done, 38 Bluebonnet steers, 1954. Each
dot represents one animal. Statistically, r = —.330, sig-
niiicant at 5% level.

l0

 

 

 

 

sumn 1011c: ‘Q1101: or 311011.110 1on1 sum,
szrmmm FAT 1 swnaounm 1955
n1 9-10-11 M1111 ' l” I
m cm" 1h 13 12 11 1o 9 . a
i
I10 $ .
35
o
o
30 . o o .
. . o 0
25 Q Q
- I
Q Q Q Q
2o
Q Q Q
0
1s ,
o o

1o ~

S

o

 

Figure 15. Percentage separable iat in 9-10-11
plotted against shear iorce value oi loin steaks bro'
done, 31 Bluebonnet steers, 1955. Each dot repret
Statistically, r = —.064, not significant. I

animal.

    
 

  
 

 

SHEAR macs VALUE or 311011.111) 110111 smrs, n 1»:-
mrm manor 10111111 11mm I -- 
n11! msrs 111 13 12 11 1o 9 a 1 

1%

16

l; O

ll-l Q

13

12 o

11 9

1o Q Q Q ‘Q

9 o ‘ o 0' '

2 '-

6 .' Q Q Q .-

5 . o . o

h

"a

-2

1 1

Figure l6. Percentage ether extract oi ribeye, a '

test for marbling, plotted against shear iorce val U
steaks broiled well-done, 31 Bluebonnet steers, l A ~
dot represents one animal.

niiicant.

   

Statistically, r = —.23$q

    
  
   
  
 
   
   
  

A degree of marbling, texture, firmness of
I1 color 0f flesh. Degree of bone ossifica-
Qysed to estimate the maturity classification
z rcass. Since fatness is an essential part
10f the three bases on which carcasses are
1 it seemed possible that fatness might be
losely related to tenderness than was
egrade.

liRELATION 01-" FATNESS TO
a   TENDERNESS

t the tenderness of beef increases with
_ has been believed widely for a long time.
l ry measurements of fatness at the Texas
V included percent separable fat in the 9-10-
lut and percent either extra of the trimmed
in the 9-10-11 rib cut. Separable fat is a
- of fat deposition between the muscles
the surface of the rib cut. It is one indica-
h “finish.” Percent ether extract may be
(>1 as a chemical measure of marbling,
n turn is a major indication of “quality.”

   
   
  
  
 
  
   
   
  

Santa Gertrudis steers differed widely in
j grade (Choice to Cutter). This variation
ociated with d i f f e r e n c e s in fatness
 had been subjected to different systems
gement which allowed wide differences
"s. Yet separable fat in the 9-10-11 rib
'ch ranged from 6 to 57 percent, seemed
 no measurable effect on tenderness of the
, loin steaks of these animals (Figure 11).
l}: ee of marbling, as measured by percent
>1 ract and which ranged from 1.2 to 26.9

percent, seemed to have some effect on the tender-
ness of the meat of these steers (Figure 12). Yet
the tenderest meat came from a carcass with 28
percent separable fat and 15.8 percent ether ex-
tract.

The 1954 Bluebonnet steers were produced
under uniform conditions. They were Herefords
and Brahman x Hereford crossess. The Brahman
x Hereford steers were longer of leg and body
than the Herefords. These considerations af-
fected the grade; therefore, grade differences
were not due entirely to variations in fatness.
Separable fat of the 9-10-11 rib cut did not appear
to influences the tenderness of the broiled loin
steaks from these animals (Figure 13), yet there
seemed to be a slight trend toward greater tender-
ness with the higher degree of marbling (Figure
14).

The 1955 Bluebonnet steers differed even
more widely in breeding than those in 1954.
Greater tenderness was not obtained from car-
casses having the higher percent separable fat
(Figure 15). In fact, the opposite trend toward
greater tenderness with lower fatness was indi-
cated. But there was a slight trend toward
greater tenderness with the higher degree of
marbling (Figure 16).

The 1956 Bluebonnet steers were from three
breeds and the crosses of two of these breeds.
With these data, there appeared to be a trend to-
ward more tender meat from carcasses with the
higher percentages of separable fat (Figure 17)
and the higher percentages of ether extract

   

" m; FAT SHEAR FORCE VALUE or BROILED LOIN STEAKS, BLUEBONNET 1956
A 10-11 rouon l MEDIUM I TENDER
(CUT 21 2o 19 1e 17 16 15 1h 13 12 11 1o 9 8 7 6 S
. x 1 r 1 1 1 1 1 1 1 1 1 1 1 1 1
210 - d o . L -
Q Q '
35 - .. 0 o ' -
I 0
' 0
30 . g
. . . . ..
25 - . ~
' ' o 0
0 ' o
2o — . . 0 B o -
0 o“ E
9 o
15 I _
I‘ I
10 - O -
‘ya
5 .. -_
0 A 1 1 1 1 1 1 1 n 1 1 1 1 1 1

 

7 17. Percentage separable tat in 9-10-11 rib cut plotted against shear force value of loin steaks broiled well-done.

 et steers. 1956. Each dot represents one animal. Statistically. r = -—.299, significant at 5% level.

 

11

snma FORCE VALUE OF BROILED mm STEAKS, BLUEBONNET 1956
ETHER EXTRACT TOUGH I MEDIUM |
DRY BASIS 21 2o 19 18 17 16 1S 1h 13 12 11* I» 1o 9 a

5 I I I I I I I I I I 'l |..L|
31,-

30 -
29 -
28 -
27 -
26 ‘-
25 -
2h — ’
23 I-
22 —
21 -
20 —
19 —
18 — q
17 ~
16 —
15 — -
1n — '
13 - , o
l2 "

11 — Q

t—'
o
l
I

O
O

I- o

l I I I I I I I l 1.1 1|

   

I-Jmwrmmwoow
I
I
I11
O
I
O
0O
I

Figure 18. Percentage ether extract of ribeye. a chemical test for marbling. plotted against shear iorce valiie oili
broiled well-done. 57 Bluebonnet steers, 1956. Each dot represents one animal. Statistically, r = —.304. significant at :

12

  
   
  
   
 
  
   
   
 
  
  
   
  
   
    
 

' 18), although one carcass with extremely
rcent ether extract (31.4) had meat no
A der than others with much lower ether
,I-(9.0, 10.0 and 12.6 percent).

f the Bluebonnet steers were yearlings, 13
p inths of age, and all were produced under

conditions, although they differed widely
ing. When the data were combined, there
tendency toward greater tenderness in
H carcasses with higher percent separ-
F‘ (Figure 19) and higher ether extract
g 20). But some animals with less
 (as low as 3.8 percent ether extract)
I tender as the one with" the most marbling
rcent ether extract). ‘

statistical treatment of tenderness versus
for loin steaks broiled well-done is given
_;- 1. Although some of the coefficients of
ion for separable fat versus shear force
ere significant, the highest (—.299) ac-
for less than 9 percent of the total varia-
iving more than 91 percent of the varia-
jshear force value unaccounted for. Not
 e the coefficients low for these individual
janimals, but one of them carried a dif-
ign.

 
  
   
   
  
 

tr extract often seemed to be significantly
_ d with shear force value, but here too the
 (—.330) accounted for less than 11
‘of the total variation, leaving more than
nt of the variation in shear force value
 ted for. These coefficients were not only
tones for separable fat were not consistent

in sign. Cover, Butler and Cartwright (3) re-
ported more details for the 1954 Bluebonnet
cattle. Hankins and Ellis (7) in 1939 reported
even lower correlations (—0.108i.025) between
ether extract of ribeye and shear force value
of 9-10-11 ribs roasted rare.

The agreement between fatness and tender-
ness was low enough so that it is not surprising
that a consumer who buys fat or even well-
marbled loin steaks is sometimes disappointed in
their tenderness. Conversely, a consumer who
buys loin steaks lower in fat and marbling from
carcasses of lower grade sometime may be pleased
with their tenderness.

DISCUSSION

Tenderness probably is controlled by many
factors. Although a few of these factors may be
included among those used in determining car-
cass grade, some not considered also must be
important. This must be so because different
animals within a carcass grade had tenderness
ratings which differed widely instead of being
close together or homogenous within a grade.
Carcass grades are designed to classify things
other than tenderness and exact tenderness
classification should not be expected in the
absence of exact indicators of tenderness. How-
ever, if an exact indicator of tenderness were
available, it might be incorporated in the carcass
grade standards. This puts on research Workers
the burden of finding the causes of tenderness

   

‘ m; FAT same FORCE VALUE OF 212011.210 mm STEAKS, BLUEBONNET 1951i, 1955, and 1956
‘ 10-11 TOUGH MEDIUM TENDER
4 21 2o 19 1e 1? 1e 15 1h 13 12 11 1o 1 6 5

S

ho y or 0

. 0O q '
35 0 o no" .
5 d . o
o .0 o ,
3° o. o o 9
25 . o o. ' '0'.‘
, o o o ,
. ' o ' ” ‘I r
20 . Q Q. U .
. 0 .00”
9 . I 0
15 Q '
o o
1o
it» “
5
o

  
 

 l9. Percentage separable fat in 9-10-11 rib cut plotted against shear force value of loin steaks broiled well-done.
nnet steers. 1954-56. Each dot represents one animal. Statistically, r = —.259. significant at 1% level.

13

 

ETHER EXTRACT TQUGH
DRY BASIS 21 2o 19 18 17 16

SHEAR FORCE VALUE OF BROILED 1.0m STEAKS, BLUEBONNEI‘ 19511, 1955, and 1956

I MEDIUM I T 1r

i
31

3o
29
28
27
26
2S
2h
23
22
21
2o
19
18
17
16
15
1h
13
12
11

l-'
O

pmwrrmmuoow
O
O

11,1312111o 9 87

l:

o ogo.g' .

Figure 20. Percentage ether extract oi ribeye, a chemical test for marbling, plotted against shear force value oi 
broiled well-done, 126 Bluebonnet steers, 1954-56. Each dot represents one animal. Statistically, r = —.312, signifi

level.

or toughness and developing satisfactory methods
of identifying them.

That fatness is related t0 tenderness has been
believed for a long time. However; this relation-
ship apparently is not as direct as Was formerly
believed. Other factors may have as great or
greater importance in determining tenderness or
toughness.

Research on more reliable methods of detect-
ing tenderness is urgently needed. One promising
lead is that tenderness may be inherited. This
phase of the Work is receiving considerable
attention, Cartwright, Cover and Butler, (1),
Cover, Cartwright and Butler, (4). The chemical

14

compounds which cause tenderness or
need to be identified. The reactions of g
pounds must belstudied under conditio A
to those used i11 household methods of l;
that tendering or toughening under th
tions may be understood, Cover and S u
Cover, Banister and Kehlenbrink, (6).

ACKNOWLEDGMENT

The authors are grateful to the St
tion Branch, Livestock Division, A.‘
Marketing Service, U. S. Department o.
ture, for the use of the color ph
representative of the carcass grades of a

  
   
   
      
  
   
   
   

    
    
    
   

it, T. c., Cover, Sylvia and Butler, o. D. The
 of inheritance to tenderness of the meat
1 steers. Journal of Animal Science 16:1026,

ilvia. The effect of temperature and time of
‘n the tenderness of roasts. Texas Station
2, 1937.

Llvia, Butler, O. D. and Cartwright, T. C. The
’V'p of fatness in yearling steers to juiciness
i, ess of broiled and braised steaks. Journal
 Science 15:464, 1956.

ilvia, Cartwright, T. C; and Butler, O. D.

onship of ration and inheritance to eating

,-._.\g

REFERENCES

quality of the meat from yearling steers. Journal of
Animal Science 16:946, 1957.

. Cover, Sylvia and Smith, W. H. Jr. The effect of two

methods of cooking on palatability scores, shear force
values and collagen content of two cuts of beef. Food
Research 21:312, 1956.

. Cover, Sylvia, Banister, J o Anne and Kehlenbrink, Ella.

Effect of four conditions of cooking on the eating
quality of two cuts of beef. Food Research 22:635,
1957.

. Hankins, O. G. and Ellis, N. R. Proc. Am Soc. Animal

Production, 314, 1939.

15

Location of field research units oi the Texas
Agricultural Experiment Station and cooperating
agencies

IN THE MAIN STATION, with headquarters at College Station, are 16
matter departments, 2 service departments, 3 regulatory services;
administrative staff. Located out in the major agricultural areas of 
21 substations and 9 field laboratories. In addition, there are 14 co,
stations owned by other agencies.
Forest Service, Game and Fish Commission of Texas, Texas Priso
U. S. Department of Agriculture, University of Texas, Texas Tec
College, Texas College of Arts and Industries and the King Ran 
experiments are conducted on farms and ranches and in rural h

ORGANIZATION

THE TEXAS STATION is conducting about 400 active research projects,
in 25 programs, which include all phases of agriculture in Texas. ,

these are:

OPERATION

Conservation and improvement of soil Beef cattle

Conservation and use of water Dairy cattle

Grasses and legumes Sheep and goats

Grain crops Swine

Cotton and other fiber crops Chickens and turkeys
Vegetable crops Animal diseases and par
Citrus and other subtropical fruits Fish and game l

Fruits and nuts
Oil seed crops
Ornamental plants
Brush and weeds

Insects

Two additional programs are maintenance and upkeep, and centr

Research results are carried to Texas farmers,
ranchmen and homemakers by county agents
and specialists of the Texas Agricultural Ex-

tension Service

  
  
 
     
    
   
  
    
    
   
  
  

State-wide Researc

m’
,.

The Texas Agricultural Experiment St,
is the public agricultural research age§
of the State of Texas. and is one 0t 
parts oi the Texas AGM College Sy l

Cooperating agencies include

Farm and ranch enginee
Farm and ranch businessf
Marketing agricultural p 
Rural home economics i
Rural agricultural econo
Plant diseases '

AGRICULTURAL RESEARCH seeks the WHATS.
WHYS. the WHENS. the WHERES and the HO I
hundreds oi problems which conlront operators 01-»
and ranches. and the many industries depending‘
or serving agriculture. Workers of the Main St
and the field units of the Texas Agricultural Experi
Station seek diligently to iind solutions to
problems.

   
 
    
  

3016C? ,5 fiedearcé ~95 jOIWLOPVOl/U l4 P0518 

Texas Agricultural Experiment Station, R. D Lewis, Director, College Station, Texas.