Abstract
Loin steaks, rib roasts, kidney and livers from papain-injected cattle were significantly more tender than those from noninjected control cattle. A marked difference in tenderness was found between breed groups. In general, Angus and Angus × Hereford cattle were more tender than other breed groups while Brahman were the least tender. A significant interaction was found between breed group and papain injection, indicating a differential response by breeds to papain injection. Steaks and roasts from full-fed steers were more tender than those from equalized-fed steers. The effect of level of feeding on tenderness was more pronounced in some breed groups than others as indicated by a significant breed group × feed level interaction.
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