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.
