Relationship of beef longissimus tenderness classes to tenderness of gluteus medius, semimembranosus, and biceps femoris.

The objective of this study was to determine the relationship of longissimus tenderness classes to tenderness of three other major muscles. Ninety-eight crossbred steers and heifers (14 to 17 mo of age) were humanely slaughtered over 9 wk and the carcasses were chilled 48 h at 0 degrees C. At 48 h postmortem, carcasses were assigned to one of three tenderness classes (tender < or = 26 kg, intermediate = 26 to 42 kg, tough > or = 42 kg) using slice shear force from the MARC Beef Classification System (n = 20, 67, and 11, respectively). The longissimus thoracis, gluteus medius, semimembranosus, and biceps femoris were removed, aged at 2 degrees C, and frozen at -30 degrees C at 14 d postmortem. Two 2.54-cm-thick steaks were obtained from each muscle, thawed to 5 degrees C, cooked with a belt grill at 163 degrees C for 5.5 min, and served warm to an eight-member trained descriptive attribute panel. Panelists evaluated each sample for tenderness, connective tissue amount, juiciness, and beef flavor intensity on 8-point scales. The mean 2-d longissimus slice shear force values were 20.7, 34.4, and 46.3 kg, respectively, for the "tender," "intermediate," and "tough" classes. Tenderness ratings were lowest (P < 0.05) for the "tough" class and highest (P < 0.05) for the "tender" class for all muscles except the gluteus medius, for which the "tender" and "intermediate" classes were not different (P > 0.05; longissimus, 7.7, 7.1, 6.3, and 7.1; semimembranosus, 6.4, 5.8, 5.1, and 5.8; biceps femoris, 5.9, 5.4, 4.8, and 5.4; gluteus medius, 6.8, 6.5, 5.8, and 6.5 for the "tender," "intermediate," "tough," and "unsorted" classes, respectively). The magnitude of the differences in tenderness ratings between the "tender" and "intermediate" classes and between the "intermediate" and "tough" classes was similar for all muscles. The percentages of tenderness ratings greater than 5.0 (slightly tender) for the "tender" and "unsorted" classes, respectively, were as follows: longissimus, 100 and 95%; semimembranosus, 95 and 85%; gluteus medius, 100 and 94%; and biceps femoris, 95 and 81%. The simple correlations between longissimus and the other muscles for tenderness ratings were as follows: semimembranosus, 0.58; biceps femoris, 0.43; and gluteus medius, 0.68. These data indicate that early-postmortem longissimus slice shear force could be used to classify top sirloin, top round, and bottom round cuts for tenderness.