Various Chemical and Histological Characteristics of Beef Muscle as Related to Tenderness4

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Abstract
Longissimus muscles from the left and right wholesale rib cuts of 60 steer carcasses were used to study two marbling levels (small and moderate) and three maturity groups (A−A0, A+B− and B0B+). Warner-Bratzler shear force values showed no significant differences between sides or among maturity groups. However, “moderately” marbled steaks exhibited significantly lower shear force values than those with “small” amounts of marbling. Sarcomere lengths did not differ between sides, marbling levels or among maturity groups. Fiber diameter was not affected by side of the carcass studied, but tended to be greater for the “moderate” marbling level and significantly (P<.05) increased in size as maturity increased. Percent wavy fibers was not significantly related to the maturity group, side, or marbling level but was significantly related (r=.45) to shear value. Percent wavy fibers was the histological trait most closely related to tenderness. As maturity increased for the “small” marbling group, water-holding capacity increased; however, as maturity increased for the “moderate” marbling, the water-holding capacity decreased.

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