From: Cluster analysis application identifies muscle characteristics of importance for beef tenderness
 | Low | Medium | High |
---|---|---|---|
Tenderness (0–10 Scale) | 4.6c± 0.6* (N=1019) | 5.9b± 0.4 (N=2078) | 7.1a± 0.5 (N=1269) |
4.7c± 0.5 (N=871) | 6.1b± 0.3 (N=1749) | 7.1a± 0.5 (N=1154) | |
WBSF1 (N/cm2) | 46.1a± 1.6 (N=619) | 40.1b± 1.3 (N=1645) | 35.9c± 1.1 (N=1054) |
45.7a± 0.3 (N=619) | 40.0b± 0.2 (N=1645) | 36.0c± 0.3 (N=1054) | |
Total collagen (mg/g dry matter) | 29.0a± 1.4 (N=335) | 27.6b± 1.5 (N=296) | 27.7b± 1.9 (N=134) |
25.5a± 1.4 (N=136) | 23.7b± 1.3 (N=132) | 20.5c± 1.1 (N=62) | |
Insoluble collagen (mg/g dry matter) | 22.6a± 1.3 (N=335) | 22.5a± 1.2 (N=296) | 20.7b± 1.2 (N=134) |
19.0a± 1.1 (N=136) | 19.0a± 1.1 (N=132) | 17.0b± 0.7 (N=62) | |
ICDH2 (μmole/min per g muscle) | 1.4b± 0.03 (N=382) | 1.6a± 0.03 (N=372) | 1.6a± 0.04 (N=180) |
1.5b± 0.04 (N=176) | 1.7a± 0.04 (N=149) | 1.75a± 0.06 (N=76) | |
LDH3 (μmole/min per g muscle) | 938a± 10 (N=382) | 941a± 10 (N=372) | 941a± 14 (N=180) |
978a± 15 (N=176) | 957a± 16 (N=149) | 940a± 22 (N=76) | |
FG4 (%) | 54a± 1.5 (N=261) | 53ab± 1.6 (N=267) | 52b± 1.3 (N=132) |
52a± 1.2 (N=141) | 50a± 1.1 (N=103) | 50a± 1.3 (N=59) | |
SO5 (%) | 23b± 2.5 (N=261) | 25a± 2.4 (N=267) | 25a± 2.4 (N=132) |
33a± 1.1 (N=141) | 33a± 0.9 (N=103) | 33a± 1.2 (N=59) | |
CSA6 (μm2) | 3336a± 18 (N=903) | 3057b± 15 (N=1912) | 2903c± 16 (N=1186) |
3070a± 12 (N=690) | 2960b± 13 (N=1748) | 2814c± 13 (N=1112) |