Specific gravity of the longissimus dorsl muscle from the 9-10-11 rib section as an objective measure of beef carcass eating quality

Specifically the objectives of this study were:

1. To determine if the specific gravity of the longissimus dorsi muscle from the 9-10-11 rib section of the beef carcass can be used as an objective measure of eating quality.

2. To determine if the specific gravity of the longissimus dorsi muscle of the 9-10-11 rib section of the beef carcass can be correlated with physical and chemical determinations of the edible portion of the beef carcass.

3. To determine eating preference among grades of beef by a trained taste panel.

4. To study cooking losses and Warner-Bratzler shear values for tenderness among grades of beef.