Difference between revisions of "Measures of Tenderness"
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Revision as of 21:23, 22 May 2019
Tenderness
Measures of tenderness are necessary to ensure overall eating satisfaction of beef produced from a carcass. Tenderness tends to be softer and easier to chew thus making it more palatable.
Two tenderness testing protocols, Warner-Bratzler Shear Force and Slice Shear Force, are generally used in the beef industry today. Both are objective tests that adequately sort the final product into accurate levels of tenderness acceptable by the consumer.
