Relationships between USDA camera-based quality grades and beef sensory attributes
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This study quantified relationships of recently adopted camera-based USDA beef quality grades to LM sensory attributes and shear force. Heifer and steer carcasses (n = 718, all A-maturity) were selected at beef processing plants in CO, KS, NE, and TX, using marbling scores determined by on-line camera grading systems, to represent 7 marbling degrees: Traces (TR), Slight (SL), Small (SM), Modest (MT), Moderate (MD), Slightly Abundant (SA), and Moderately Abundant (MA). Strip loin steaks were obtained from both sides of each carcass and aged for 14 d. One steak was used to obtain Warner-Bratzler ...