Some Dorsal-Lateral Location Tenderness Differences in the Longissimus Dorsi Muscle of Beef and Pork

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Abstract
An objective device, the slice tenderness evaluator (STE), was used in conjunction with a materials testing instrument to puncture and then shear several ⅜-inch-diameter wafers from a slice of meat. Rib roasts from 84 cattle and loin roasts from 70 swine in one study, and rib roasts from 136 cattle in a second study were rated for tenderness by panel, the STE shear and puncture, and by the Warner-Bratzler shear. Among beef samples more panel tenderness variance was explained by Warner-Bratzler than by STE values, whereas among pork samples the STE accounted for over twice as much panel variance as the Warner-Bratzler shear. Pork and beef differed in areas of greatest tenderness. The beef STE shear values of the dorsal location were significantly lower (more tender) than those from medial or lateral locations. The STE puncture readings of the lateral position in pork were lower than those of the medial position. When nine locations within a beef slice were tested, the dorsal position again was the most tender. Pronounced differences were noted among STE values at several locations within a beef slice. An orthogonal comparison of three dorsal vs. three medial locations of beef showed dissimilarity in STE scores. The Warner-Bratzler shear and STE appeared to measure slightly different rheological properties of meat. These data emphasize the need for careful selection and control of sampling locations where tenderness is a factor being considered.

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