Tenderness of Beef.

SUMMARY Panel scores for juiciness and six components of tenderness were considered in relation to possible multiple causes of tenderness or toughness and to certain histological, chemical, and physical data. One‐inch steaks from Longissimus dorsi and biceps femoris from 180 young cattle in nine lots were eooked to 61°C (rare) and to 80°C (well‐done) by dry heat, and to 100°C by moist heat. Connective tissue in longissimus dorsi was scored tender at 61°C, and was tendered only slightly by increases in temperature, whereas in biceps femoris it was scored tough at 61°C and became progressively more tender at 80 and 100°C. Collagen content was greater in biceps femoris than in Longissimus dorsi at 61 and 80°C, but there was little difference in the two muscles at 100°C; the losses in both muscles increased with increasing meat temperatures. The relation of panel scores for tenderness of connective tissue to collagen content and to the loss of collagen on heating is discussed.