Influence of enhancement and blade tenderization on beef subprimals of known categories of tenderness

Scope and method of study. Six paired subprimals (Strip loin, knuckle, clod, inside round, eye of round and top sirloin) from US Choice and Select carcasses were enhanced, blade tenderized or conventionally aged to potentially increase their tenderness values.; Findings and conclusions. Subprimal pairs with a conventionally aged 7 d steak that exhibited a WBSF ≥ 4.50 kg were classified as "tough." US Choice and Select enhanced strip loin steaks displayed a lower (P < 0.05) WBSF than blade tenderized or conventionally aged steaks. Enhanced "tough" strip loin, knuckle, and clod steaks possessed lower (P < 0.05) WBSF than blade tenderized or conventionally aged steaks regardless of postmortem aging. Blade tenderized and enhanced "tough" eye of round and top sirloin steaks displayed lower (P < 0.05) WBSF regardless of postmortem aging. Enhancement of "tender" clod steaks proved to be lower WBSF values (P < 0.05). Postmortem aging up to 14 d for "tough" strip loin and knuckles steaks proved to be effective (P < 0.05). US Choice knuckle steaks displayed a more desirable WBSF (P < 0.05) than US Select knuckle steaks. US Choice and Select "tough" blade tenderized and enhanced clod steaks possessed lower WBSF values (P < 0.05) as well as US Select "tender' enhanced clod steaks. US Choice and Select blade tenderized and enhanced eye of round steaks exhibited lower WBSF values (P < 0.05) however WBSF values would still be considered "tough". (Abstract shortened by UMI.)...