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Table 3 Numbers (N), means and standard errors (SE) of three tenderness groups determined by the FASTCLUS procedure of SAS and the corresponding WBSF, collagen, muscle fibre, and biochemical traits in all five muscles combined (upper row) and in LT muscle only (lower row)

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)

  1. Differences between means were determined by ANOVA.
  2. * Mean ± SE.
  3. 1WBSF: Warner-Bratzler Shear Force; 2ICDH: isocitrate dehydrogenase; 3LDH: lactate dehydrogenase; 4FG: proportion of fast glycolytic muscle fibres; 5SO: proportion of slow oxidative muscle fibres; 6CSA: cross-sectional area of muscle fibres.
  4. a, b, c : P < 0.05 as determined by ANOVA.