Abstract
Forty-nine Canada B3 carcasses meeting Canada quality grade requirements, but exhibiting medium to good muscling, 12 Canada A and 13 Canada AA carcasses were selected to determine the eating attributes of LL and SM steaks and their saleable meat yield. Canada B3 LL steaks had lower (P = 0.01) shear force value than Canada A and Canada AA LL steaks. For the SM steaks, there was no difference (P > 0.05). The eating attributes of Canada B3 LL steaks (softness, initial tenderness, flavour intensity, chewiness and rate of breakdown) were superior (P < 0.001) to those of Canada A or Canada AA LL steaks. Two attributes (juiciness and amount of perceptible connective tissue) were not different (P > 0.05). Differences in the eating attributes of Canada B3 SM steaks (softness, tenderness and flavour) were also observed (P < 0.05). The saleable meat yield of Canada B3 carcasses was lower (P < 0.05) than that of Canada 1 carcasses, but superior (P < 0.05) to Canada 2 or Canada 3 carcasses. Canada B3 carcasses had a higher (P < 0.05) proportion of front quarter and a lower (P < 0.05) proportion of hindquarter than Canada 1 carcasses. Canada B3 carcasses had lower yields (P < 0.05) of the more valuable cuts and higher yields (P < 0.05) of less valuable cuts, particularly, when compared to Canada 1 carcasses. Key words: Canada beef grade, quality, yield, muscling, eating attributes
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