Objective Tenderness and Maturity Measurements of Beef Steers2

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Abstract
Tenderness is one of the most important factors influencing the acceptability of beef. A correlation coefficient of .904 between consumer acceptability and tenderness was reported by Means and King (1959). A number of instruments have been developed to measure tenderness objectively. Warner (1928) developed an apparatus to determine tenderness, later refined and described as the Warner-Bratzler shear by Bratzler (1949). Another method of determining tenderness was reported by Miyada and Tappel (1956) using a grinder. Later Sperring, Platt and Hiner (1959) reported on a tenderness measuring device using the Carver press. High correlations have been shown to exist between these instruments and palatability committees (Blatzler and Smith, 1963; Goll et al., 1965; Sharrah, Kunze and Pangborn, 1965a, b; Alsmeyer et al., 1966). Decreased tenderness of beef has been attributed to increasing age of cattle (Hiner and Hankins, 1950; Jacobson and Felton, 1956; King, Butler and Simms, 1958; Tuma et al., 1962, 1963; Webb, Kahlenberg and Naumann, 1964; Goll et al., 1965).

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