Beef tenderness and management of calf-fed Holstein steers to meet market standards
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Tenderness is one of the most influential sensory attributes determining consumer acceptance of beef products. Beef at retail represents production of a diverse cattle population, including both beef breeds and cattle bred for milk production. Objectives of this work were to first benchmark tenderness at the retail level and then determine appropriate management strategies to maximize quality and yield of calf-fed Holstein steers. Fifty-four stores in thirty U.S. cities were sampled from June 2011 through May 2012 to benchmark tenderness of beef steaks at retail as assessed by Warner-Bratzler ...