We used 162 inside rounds to determine the
influence of different quality grades, postmortem
aging periods, blade tenderization passes, and
degree of doneness on thawing and cooking
losses and Warner-Bratzler Shear force (WBS,
tenderness). Select (SEL), Choice (CHO), and
Certified Angus Beef™ (CAB) inside rounds
were aged for 7, 14, or 21 days and not tenderized
(0X) or blade tenderized one (1X) or two
(2X) times. Steaks from each inside round
were assigned randomly to final endpoint cooking
temperatures of 150, 160, and 170°F.
Percentage of thawing loss was higher (P<.05)
for steaks aged 7 days than steaks aged 14 and
21 days. For CHO steaks only, cooking loss
was higher (P<.05) for the 2X group compared
to the 0X and 1X groups. Steaks aged 14 and
21 days had lower (P<.05) WBS than steaks
aged 7 days. Cooking loss and WBS were
higher (P<.05) with each increase in endpoint
cooking temperature. Postmortem aging (14 or
21 days) and lower endpoint cooking temperatures
were the most effective methods to improve
WBS of inside round steaks

George-Evins, C.D.

Kastner, Curtis L.

Marsden, James L.

Unruh, John A.

C.D. George-Evins

John A. Unruh

James L. Marsden

Curtis L. Kastner

Crossref

Kansas Agricultural Experiment Station Research Reports

Effects of quality grade, aging period, blade tenderization, and degree of doneness on tenderness of inside round steaks

We used 162 inside rounds to determine the influence of different quality grades, postmortem aging periods, blade tenderization passes, and degree of doneness on thawing and cooking losses and Warner-Bratzler Shear force (WBS, tenderness). Select (SEL), Choice (CHO), and Certified Angus Beef™ (CAB) inside rounds were aged for 7, 14, or 21 days and not tenderized (0X) or blade tenderized one (1X) or two (2X) times. Steaks from each inside round were assigned randomly to final endpoint cooking temperatures of 150, 160, and 170°F. Percentage of thawing loss was higher (P\u3c.05) for steaks aged 7 days than steaks aged 14 and 21 days. For CHO steaks only, cooking loss was higher (P\u3c.05) for the 2X group compared to the 0X and 1X groups. Steaks aged 14 and 21 days had lower (P\u3c.05) WBS than steaks aged 7 days. Cooking loss and WBS were higher (P\u3c.05) with each increase in endpoint cooking temperature. Postmortem aging (14 or 21 days) and lower endpoint cooking temperatures were the most effective methods to improve WBS of inside round steaks

Kansas State University

Kansas Agricultural Experiment Station Research Reports Volume 0 Issue 1 Cattleman's Day (1993-2014) Article 421 2000 Effects of quality grade, aging period, blade tenderization, and degree of doneness on tenderness of inside round steaks C.D. George-Evins John A. Unruh James L. Marsden See next page for additional authors This report is brought to you for free and open access by New Prairie Press. It has been accepted for inclusion in Kansas Agricultural Experiment Station Research Reports by an authorized administrator of New Prairie Press. Copyright 2000 Kansas State University Agricultural Experiment Station and Cooperative Extension Service. Contents of this publication may be freely reproduced for educational purposes. All other rights reserved. Brand names appearing in this publication are for product identification purposes only. No endorsement is intended, nor is criticism implied of similar products not mentioned. K-State Research and Extension is an equal opportunity provider and employer. Follow this and additional works at: https://newprairiepress.org/kaesrr  Part of the Other Animal Sciences Commons Recommended Citation George-Evins, C.D.; Unruh, John A.; Marsden, James L.; and Kastner, Curtis L. (2000) "Effects of quality grade, aging period, blade tenderization, and degree of doneness on tenderness of inside round steaks," Kansas Agricultural Experiment Station Research Reports: Vol. 0: Iss. 1. https://doi.org/10.4148/2378-5977.1824 Effects of quality grade, aging period, blade tenderization, and degree of doneness on tenderness of inside round steaks Abstract We used 162 inside rounds to determine the influence of different quality grades, postmortem aging periods, blade tenderization passes, and degree of doneness on thawing and cooking losses and Warner-Bratzler Shear force (WBS, tenderness). Select (SEL), Choice (CHO), and Certified Angus Beef™ (CAB) inside rounds were aged for 7, 14, or 21 days and not tenderized (0X) or blade tenderized one (1X) or two (2X) times. Steaks from each inside round were assigned randomly to final endpoint cooking temperatures of 150, 160, and 170°F. Percentage of thawing loss was higher (P<.05) for steaks aged 7 days than steaks aged 14 and 21 days. For CHO steaks only, cooking loss was higher (P<.05) for the 2X group compared to the 0X and 1X groups. Steaks aged 14 and 21 days had lower (P<.05) WBS than steaks aged 7 days. Cooking loss and WBS were higher (P<.05) with each increase in endpoint cooking temperature. Postmortem aging (14 or 21 days) and lower endpoint cooking temperatures were the most effective methods to improve WBS of inside round steaks. Keywords Cattlemen's Day, 2000; Kansas Agricultural Experiment Station contribution; no. 00-287-S; Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 850; Beef; Tenderness; Blade tenderization; Aging; Quality grade Creative Commons License This work is licensed under a Creative Commons Attribution 4.0 License. Authors C.D. George-Evins, John A. Unruh, James L. Marsden, and Curtis L. Kastner This research report is available in Kansas Agricultural Experiment Station Research Reports: https://newprairiepress.org/kaesrr/vol0/iss1/421 134Cattlemen’s Day 2000EFFECTS OF QUALITY GRADE, AGING PERIOD, BLADETENDERIZATION, AND DEGREE OF DONENESS ONTENDERNESS OF INSIDE ROUND STEAKSC. D. George-Evins, J. A. Unruh,J. L. Marsden, and C. L. KastnerSummaryWe used 162 inside rounds to determine theinfluence of different quality grades, postmortemaging periods, blade tenderization passes, anddegree of doneness on thawing and cookinglosses and Warner-Bratzler Shear force (WBS,tenderness).  Select (SEL), Choice (CHO), andCertified Angus Beef™ (CAB) inside roundswere aged for 7, 14, or 21 days and not tender-ized (0X) or blade tenderized one (1X) or two(2X) times.  Steaks from each inside roundwere assigned randomly to final endpoint cook-ing temperatures of 150, 160, and 170°F.Percentage of thawing loss was higher (P<.05)for steaks aged 7 days than steaks aged 14 and21 days.  For CHO steaks only, cooking losswas higher (P<.05) for the 2X group comparedto the 0X and 1X groups.  Steaks aged 14 and21 days had lower (P<.05) WBS than steaksaged 7 days.  Cooking loss and WBS werehigher (P<.05) with each increase in endpointcooking temperature. Postmortem aging (14 or21 days) and lower endpoint cooking tempera-tures were the most effective methods  to im-prove WBS of inside round steaks. (Key Words:  Beef, Tenderness, BladeTenderization, Aging, Quality Grade.)IntroductionCuts from the round are generally lesstender than those from the rib and loin.  Thispresents a merchandising challenge. Differentquality grades, aging periods, bladetenderization passes, and endpoint cookingtemperatures may affect tenderness.   Ourobjective was to determine the influence ofthese variables on tenderness of inside roundsteaks.Experimental ProceduresThe procedures for this study followedthose described in a previous article (strip loin,pg. 127), except we used 162 inside rounds(IMPS 168) to obtain inside round(semimembranosus) steaks.   Results and DiscussionThawing losses were similar  (P>.05) forsteaks of all quality grades and blade ten-derization treatments (Table 1).   Steaks aged14 and 21 days had less (P<.05) thawing lossthan steaks aged 7 days.  Cooking losses weresimilar (P>.05) for all postmortem aging peri-ods.  A USDA quality grade × blade tender-ization interaction (P<.05) was observed forcooking loss (Table 2).  For SEL and CABsteaks, cooking loss was similar (P>.05) amongblade tenderization treatments.  However, CHOsteaks tenderized 2X had greater (P<.05)cooking loss than CHO steaks not tenderized.For the 0X group, SEL steaks had more(P<.05) cooking loss than CHO and CABsteaks.  However, quality grade treatments hadsimilar (P>.05) percentages of cooking lossesfor steaks blade tenderized either 1X or 2X.Warner-Bratzler Shear values (WBS) weresimilar (P>.05) for quality grades and bladetenderization treatments (Table 1).  Steaks aged14 or 21 days had lower (P<.05) WBS valuesthan those aged 7 days.  As endpoint cookingtemperature increased (Table 3), percentage ofcooking loss and WBS increased (P<.05).135For foodservice, a WBS of 8.6 lbs (3.9 kg)has been used as a limit for a rating of at least“slightly tender”.   Although many treatmentcombinations had steaks that didn’t meet thislimit (Table 4), increasing endpoint temperaturesresulted in increasing numbers of steaks withWBS over 8.6 lbs.  The CAB grade had fewersteaks with WBS values above 8.6 lbs thanCHO or SEL grades, and steaks blade tender-ized 2X had fewer values above this limit thansteaks in the 0X or 1X groups.  Select andChoice steaks aged 14 or21 days tended to have fewer steaks with WBSvalues above 8.6 lbs than steaks aged 7 days. Quality grade and blade tenderization treat-ments had minimal effect on tenderness (WBS)of inside round (semimembranosus) steaks.Aging for at least 14 days and lower endpointcooking temperatures (150°F) were the mosteffective ways to improve tenderness (WBS).Table 1. Thawing Loss, Cooking Loss, and Warner-Bratzler Shear Force (WBS) Means ofInside  Round Steaks for Different Quality Grades, Aging Periods, and BladeTenderization PassesaQuality Grade Aging Period, days Blade TenderizationItem SEL CHO CAB 7 14 21 0X 1X 2X SEThawing loss, % 1.93 1.83 1.72 2.37c 1.62b 1.47b 2.07 1.72 1.68 .15WBS, kg 3.69 3.71 3.58 3.84c 3.59b 3.55b 3.74 3.67 3.58 .06aQuality Grades (SEL=Select, CHO=Choice, CAB=Certified Angus Beef™); Blade Tender-ization(0X=not blade tenderized, 1X=blade tenderized one time, 2X=blade tenderized two times).b,cMeans within a row within postmortem age with different superscripts differ (P<.05).Table 2. Cooking Loss Means of Inside Round Steaks as Affected by Interaction ofUSDA Quality Grade and Blade TenderizationBlade Tenderization TreatmentaGradeb 0X 1X 2X SESEL 31.81e 31.09 30.80 .51CHO 29.44cf 31.05cd 31.56d .51CAB 30.16f 30.68 31.29 .51a0X= not blade tenderized, 1X=blade tenderized one time, 2X=blade tenderized two times.bSEL=Select, CHO=Choice, CAB=Certified Angus Beef™.c,dMeans within CHO row with same superscript letter do not differ (P>.05).e,fMeans within a column with different superscripts differ (P<.05).136Table 3. Cooking Loss and Warner-Bratzler Shear Force (WBS) Means of Inside RoundSteaks at Different Endpoint Cooking TemperaturesEndpoint Cooking Temperature, °FItem 150 160 170 SECooking loss, % 25.31a 31.11b 36.20c .27WBS, kg 3.28a 3.73b 3.97c .05a,b,cMeans within a row with different superscripts differ (P<.05).Table 4. Number of Inside Round Steaks with Warner-Bratzler Shear Force ValuesGreater than 8.6 lbs (3.9 kg)BT Cooked SELa CHO CABTreatmentb Temp., °F 7c 14 21 7 14 21 7 14 21 Total150 0 2 0 1 0 0 0 1 1 50X 160 3 4 3 5 0 3 2 2 1 23170 4 4 3 5 4 3 3 4 2 32150 2 0 0 2 0 0 0 2 1 71X 160 2 2 4 3 4 2 1 2 2 22170 3 1 4 5 5 4 3 3 5 33150 0 0 0 3 1 0 1 0 0 52X 160 3 1 1 3 1 0 1 0 2 12170 5 2 3 3 2 1 2 1 1 20Total 22 16 18 30 17 13 13 15 15 159aSEL=Select, CHO=Choice, CAB=Certified Angus Beef™.b0X = not blade tenderized, 1X = blade tenderized one time, 2X = blade tenderized two times.cDays of postmortem aging.

English

K-State Research Exchange

134Cattlemen’s Day 2000EFFECTS OF QUALITY GRADE, AGING PERIOD, BLADETENDERIZATION, AND DEGREE OF DONENESS ONTENDERNESS OF INSIDE ROUND STEAKSC. D. George-Evins, J. A. Unruh,J. L. Marsden, and C. L. KastnerSummaryWe used 162 inside rounds to determine theinfluence of different quality grades, postmortemaging periods, blade tenderization passes, anddegree of doneness on thawing and cookinglosses and Warner-Bratzler Shear force (WBS,tenderness).  Select (SEL), Choice (CHO), andCertified Angus Beef™ (CAB) inside roundswere aged for 7, 14, or 21 days and not tender-ized (0X) or blade tenderized one (1X) or two(2X) times.  Steaks from each inside roundwere assigned randomly to final endpoint cook-ing temperatures of 150, 160, and 170°F.Percentage of thawing loss was higher (P<.05)for steaks aged 7 days than steaks aged 14 and21 days.  For CHO steaks only, cooking losswas higher (P<.05) for the 2X group comparedto the 0X and 1X groups.  Steaks aged 14 and21 days had lower (P<.05) WBS than steaksaged 7 days.  Cooking loss and WBS werehigher (P<.05) with each increase in endpointcooking temperature. Postmortem aging (14 or21 days) and lower endpoint cooking tempera-tures were the most effective methods  to im-prove WBS of inside round steaks. (Key Words:  Beef, Tenderness, BladeTenderization, Aging, Quality Grade.)IntroductionCuts from the round are generally lesstender than those from the rib and loin.  Thispresents a merchandising challenge. Differentquality grades, aging periods, bladetenderization passes, and endpoint cookingtemperatures may affect tenderness.   Ourobjective was to determine the influence ofthese variables on tenderness of inside roundsteaks.Experimental ProceduresThe procedures for this study followedthose described in a previous article (strip loin,pg. 127), except we used 162 inside rounds(IMPS 168) to obtain inside round(semimembranosus) steaks.   Results and DiscussionThawing losses were similar  (P>.05) forsteaks of all quality grades and blade ten-derization treatments (Table 1).   Steaks aged14 and 21 days had less (P<.05) thawing lossthan steaks aged 7 days.  Cooking losses weresimilar (P>.05) for all postmortem aging peri-ods.  A USDA quality grade × blade tender-ization interaction (P<.05) was observed forcooking loss (Table 2).  For SEL and CABsteaks, cooking loss was similar (P>.05) amongblade tenderization treatments.  However, CHOsteaks tenderized 2X had greater (P<.05)cooking loss than CHO steaks not tenderized.For the 0X group, SEL steaks had more(P<.05) cooking loss than CHO and CABsteaks.  However, quality grade treatments hadsimilar (P>.05) percentages of cooking lossesfor steaks blade tenderized either 1X or 2X.Warner-Bratzler Shear values (WBS) weresimilar (P>.05) for quality grades and bladetenderization treatments (Table 1).  Steaks aged14 or 21 days had lower (P<.05) WBS valuesthan those aged 7 days.  As endpoint cookingtemperature increased (Table 3), percentage ofcooking loss and WBS increased (P<.05).135For foodservice, a WBS of 8.6 lbs (3.9 kg)has been used as a limit for a rating of at least“slightly tender”.   Although many treatmentcombinations had steaks that didn’t meet thislimit (Table 4), increasing endpoint temperaturesresulted in increasing numbers of steaks withWBS over 8.6 lbs.  The CAB grade had fewersteaks with WBS values above 8.6 lbs thanCHO or SEL grades, and steaks blade tender-ized 2X had fewer values above this limit thansteaks in the 0X or 1X groups.  Select andChoice steaks aged 14 or21 days tended to have fewer steaks with WBSvalues above 8.6 lbs than steaks aged 7 days. Quality grade and blade tenderization treat-ments had minimal effect on tenderness (WBS)of inside round (semimembranosus) steaks.Aging for at least 14 days and lower endpointcooking temperatures (150°F) were the mosteffective ways to improve tenderness (WBS).Table 1. Thawing Loss, Cooking Loss, and Warner-Bratzler Shear Force (WBS) Means ofInside  Round Steaks for Different Quality Grades, Aging Periods, and BladeTenderization PassesaQuality Grade Aging Period, days Blade TenderizationItem SEL CHO CAB 7 14 21 0X 1X 2X SEThawing loss, % 1.93 1.83 1.72 2.37c 1.62b 1.47b 2.07 1.72 1.68 .15WBS, kg 3.69 3.71 3.58 3.84c 3.59b 3.55b 3.74 3.67 3.58 .06aQuality Grades (SEL=Select, CHO=Choice, CAB=Certified Angus Beef™); Blade Tender-ization(0X=not blade tenderized, 1X=blade tenderized one time, 2X=blade tenderized two times).b,cMeans within a row within postmortem age with different superscripts differ (P<.05).Table 2. Cooking Loss Means of Inside Round Steaks as Affected by Interaction ofUSDA Quality Grade and Blade TenderizationBlade Tenderization TreatmentaGradeb 0X 1X 2X SESEL 31.81e 31.09 30.80 .51CHO 29.44cf 31.05cd 31.56d .51CAB 30.16f 30.68 31.29 .51a0X= not blade tenderized, 1X=blade tenderized one time, 2X=blade tenderized two times.bSEL=Select, CHO=Choice, CAB=Certified Angus Beef™.c,dMeans within CHO row with same superscript letter do not differ (P>.05).e,fMeans within a column with different superscripts differ (P<.05).136Table 3. Cooking Loss and Warner-Bratzler Shear Force (WBS) Means of Inside RoundSteaks at Different Endpoint Cooking TemperaturesEndpoint Cooking Temperature, °FItem 150 160 170 SECooking loss, % 25.31a 31.11b 36.20c .27WBS, kg 3.28a 3.73b 3.97c .05a,b,cMeans within a row with different superscripts differ (P<.05).Table 4. Number of Inside Round Steaks with Warner-Bratzler Shear Force ValuesGreater than 8.6 lbs (3.9 kg)BT Cooked SELa CHO CABTreatmentb Temp., °F 7c 14 21 7 14 21 7 14 21 Total150 0 2 0 1 0 0 0 1 1 50X 160 3 4 3 5 0 3 2 2 1 23170 4 4 3 5 4 3 3 4 2 32150 2 0 0 2 0 0 0 2 1 71X 160 2 2 4 3 4 2 1 2 2 22170 3 1 4 5 5 4 3 3 5 33150 0 0 0 3 1 0 1 0 0 52X 160 3 1 1 3 1 0 1 0 2 12170 5 2 3 3 2 1 2 1 1 20Total 22 16 18 30 17 13 13 15 15 159aSEL=Select, CHO=Choice, CAB=Certified Angus Beef™.b0X = not blade tenderized, 1X = blade tenderized one time, 2X = blade tenderized two times.cDays of postmortem aging.

Effects of quality grade, aging period, blade
tenderization, and degree of doneness on
tenderness of inside round steaks

http://krex.k-state.edu/dspace/bitstream/2097/4691/1/cattle00pg134-136.pdf

Effects of quality grade, aging period, blade tenderization, and degree of doneness on tenderness of inside round steaks

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