Specific Gravity as an Objective Measure of Beef Eating Quality

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Abstract
TENDERNESS is probably the most “looked for” trait in meat. Ultimate consumer acceptability and satisfaction for a particular cut of meat can be largely attributed to this trait. Meat tenderness, or the lack of tenderness, has been attributed to various factors. Lehmann (1907), Mitchell et al. (1928), Mackintosh, Hall and Vail (1936), and Cover (1937) have reported that tenderness is inversely related to the amount of connective tissue present in meat. The muscle fiber, itself, has also been studied (Moran and Smith, 1929; Hiner et al., 1953; Wang et al., 1956). The influence of the fat content of meat (marbling) upon its ultimate tenderness is obscured by contradictory reports. Hankins and Ellis (1939) found insignificant relationships between tenderness and certain fat indexes. Cover, Butler and Cartwright (1956) reported that degree of finish was the more indicative of juiciness in broiled steaks, whereas, with either broiled or braised bottom round steaks, tenderness showed a higher relationship to finish. Copyright © . .

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