Beef tenderness predictor works for pork

Tuesday, October 2, 2012

A beef tenderness predictor also works on pork chops, says the Agricultural Research Service (ARS) of the U.S. Department of Agriculture (USDA).The technology is based on visible and near-infrared reflectance (Vis/NIR) spectroscopy and predicts tenderness without destroying the valuable parts of the carcass. The tenderness predictor was validated using a shear cutting test to measure tenderness. It can be used to predict which USDA Select grade beef steaks will be tender when cooked.

Pork isn't presented for grading the same way, so the challenge was different. A computer model was used to predict tenderness and that test was validated using 1,800 boneless loin chops during the boning and trimming process in commercial meat plants. The test also predicts which cuts of meat will look fresh longest in the grocery store.  

If the industry adopts the technology, the ARS' news service says, genetic selection might be based on predictions of the colour of the meat and also of tenderness. BP