Evaluation of the Tenderometer for Predicting Bovine Muscle Tenderness

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Abstract
The Tenderometer was evaluated as an objective method of predicting beef tenderness. Sixty Hereford and 60 Angus male calves in six different treatment groups were fed in a commercial feedlot and slaughtered in a commercial packing plant. The longissimus muscle was probed with the Tenderometer and seventh and eighth rib steaks were evaluated for tenderness by a taste panel and the Warner-Bratzler shear. Least-squares means for Tenderometer values within breed and breed-treatment subclasses were not consistent with means for shear values or with taste panel data. Although correlations of Tenderometer values with shear and taste panel scores were significant (P<.05), they were low (r=0.29 and −.30, respectively). The Tenderometer is simple to operate and would be practical and useful for predicting tenderness if it could be proved to have a high correlation with Warner-Bratzler shear values and taste panel tenderness scores of cooked muscle. With the population in this study, it accounted for only 10% of the variation in tenderness. Copyright © 1972. American Society of Animal Science . Copyright 1972 by American Society of Animal Science.

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