Biopsy Sample Analysis to Predict Bovine Muscle Palatability with Emphasis on Tenderness

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Abstract
Yearling bulls were biopsied to predict meat palatability with emphasis on tenderness. Protein solubilities of the biopsy sample were determined as were ether extract, moisture and total protein. Three days after surgery, the bulls were slaughtered and carcass data obtained 72 hr. postmortem. Steaks were removed for shear and taste panel evaluation. The bull steaks were acceptable in eating characteristics. Correlations of protein solubilities with tenderness and acceptability were low (range −.39 to 0.28) and inconsistent. Ether extract was slightly negatively correlated (− .20) with shear force; correlations between ether extract and all taste panel scores were also negative (range −.20 to −.49). Taste panel tenderness scores were not related to shear values (r=0.06), partially because of a lack of tenderness variation. There were no differences among sire groups for tenderness, although there was a significant sire effect for taste panel juiciness. Mutiple regression equations were low in predictive value for tenderness and acceptability. Biopsy ether extract accounted for 56% of carcass grade variation while 76% was accounted for by a regression equation using ether extract values and protein solubilities. Considerably more information is needed before biopsy sample analyses could be used to predict meat tenderness. However, the biopsy procedure may have research application for studying muscle fiber types, connective tissue content or intramuscular fat deposition. Copyright © 1972. American Society of Animal Science. Copyright 1972 by American Society of Animal Science

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