Prediction of meat tenderness using high resolution imaging
Tenderness plays an important role in the sensory attributes of beef products. The objective of this study was to obtain the highest quality and resolution images of cross-sections of beef Longissimus dorsi surfaces that could likely be replicated in a commercial environment; and, to develop algorithms and regression equations that predict aged beef shear force. Fifty carcasses were identified at each of three commercial beef processing facilities in Colorado, Nebraska and Texas (total N = 150). A-maturity carcasses were selected to fill an equal distribution over the entire range of beef marbling ...
(For more, see "View full record.")