| Abstract: | Toughness was determined instrumentally in Musculus longissimus dorsi (LD), M. semitendinosus (St) and M. semimembranosus (Sm) from 166 commercial beef animals. LD was, on average, more tender than either St or Sm, which were similar, but was also most variable in texture. St was the least variable. Toughness of one muscle was significantly correlated with that of another (r=0.4-0.7) but toughness of one muscle could not be predicted reliably from that of another. Pure Aberdeen Angus, Hereford Friesian cross or Charolais Friesian cross did not differ significantly in toughness and the relationship between muscles was not improved when breeds were considered separately. |
