Increasing the Tenderness of Forage-Fed Beef

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Abstract
Longissimus and semimembranosus muscles from 42 forage-fed steers were used to determine singular and combined effects of electrical stimulation (ES), delayed chilling (DC) and pelvic suspension (PS) of sides, cooler aging (CA) of wholesale loins and blade tenderization (BT) of wholesale loins and top rounds on palatability and cooking loss. ES or PS (used singularly) increased (P<.05) tenderness and decreased (P<.05) shear force of loin steaks, compared to steaks from untreated (control) sides or cuts. Maximum tenderization of the longissimus muscle was achieved by either ES or DC of sides, followed by CA and BT of shortloins. None of the initial tenderization treatments (ES; DC; or PS), used singularly, enhanced the tenderness of the semimembranosus muscle; however, combined treatments—ES + PS; PS + DC; ES + DC + PS— of sides, and use of BT (in combination with PS; ES + PS; PS + DC; or ES + DC + PS) of the wholesale cut increased (P<.05) tenderness and decreased (P<.05) shear force of top round steaks. Maximum tenderization of the semimembranosus muscle was achieved by ES + PS + DC of the side followed by BT of the top round. Effects of initial and (or) secondary tenderization techniques were minimal or nonexistent on carcass shrinkage; carcass quality grade factors; firmness, color, moisture content, fat content or water holding capacity of longissimus muscle; and flavor, juiciness and cooking loss of loin or top round steaks.