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February 2, 2001

Tenderness study shows promise

Applying a combination of tenderness-enhancement methods to certain beef cuts can reduce costs while adding value, a recent beef checkoff-funded study shows.

That finding has important implications for packers, processors and retailers who want to achieve optimum tenderness and maximum shelf life with their beef products.

Texas A&M University meat science researchers examined the effects of high-voltage electrical stimulation and postmortem aging on various cuts of beef from the round, chuck, rib and loin. Their objective was to determine if the combined methods had a compounding impact on improving beef's palatability.

The research showed that cuts from the loin and rib responded favorably to a combination of the methods, with high-voltage electrical stimulation reducing aging time by as much as nine days.

From an economic standpoint, that finding has great significance. A shorter aging period means getting optimally tender product to market more quickly. In turn, that economy in time reduces inventory costs and extends shelf life.

"The research showed that high-voltage electrical stimulation of the carcass has major effects on most cuts," said Dr. Jeff Savell, section leader of Texas A&M University's meat science section. "Importantly, it showed that electrical stimulation helps loin and rib cuts achieve optimal tenderness in a shorter period of time. An added result is a longer shelf life in the meat case without compromising the effect of aging on tenderness."