Postprint version. Published in Meat Science, Volume 77, Issue 3, November 1, 2007, pages 357-364.
The definitive version is available at https://doi.org/10.1016/j.meatsci.2007.03.024.
Beef from retail and foodservice establishments in 11 US cities was evaluated using Warner–Bratzler shear (WBS) and consumer evaluation panels. Postmortem aging times ranged from3 to83d for retail and7 to 136d for foodservice with mean aging times of 22.6d and 30.1 d, respectively. For retail, the three cuts from the round – top round, bottom round, and eye of round – had the highest (P < 0.05) WBS values compared to cuts from the chuck, rib, and loin. Top loin steaks had the lowest(P < 0.05) WBS value compared to ribeye and top sirloin foodservice steaks. Retail bone-in top loin, top loin, ribeye, T-bone, and porterhouse received the highest (P < 0.05) ratings by consumers for overall like and like tenderness. Quality grade had little or no effect on foodservice sensory evaluations. Improvements in round tenderness are needed to increase consumer acceptability.