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<blockquote data-quote="Frankie" data-source="post: 79598" data-attributes="member: 13"><p>I've never heard of ultrasound being used that way, but they are improving it every year. The only test that I know of for actual tenderness is the WB shear force test. The animal has to be dead, of course, for that and it's just not practical in a packing plant. I'm of the opinion that we're a long way from really understanding the tenderness gene, but wouldn't hesitate to use a bull carrying it if he had other qualities that I liked.</p><p></p><p>The "accepted" influence of marbling on tenderness is only about 10%, but I've heard meat scientists from OK State say they believe it's much higher than that. At this point, breeding for marbling seems to still be the best way to provide tender beef for our consumers, unless you want to mechanically tenderize it. Carcass characteristics are pretty heritable, one way or another, so a produce can make good progress by using bulls known to have good carcass.</p></blockquote><p></p>
[QUOTE="Frankie, post: 79598, member: 13"] I've never heard of ultrasound being used that way, but they are improving it every year. The only test that I know of for actual tenderness is the WB shear force test. The animal has to be dead, of course, for that and it's just not practical in a packing plant. I'm of the opinion that we're a long way from really understanding the tenderness gene, but wouldn't hesitate to use a bull carrying it if he had other qualities that I liked. The "accepted" influence of marbling on tenderness is only about 10%, but I've heard meat scientists from OK State say they believe it's much higher than that. At this point, breeding for marbling seems to still be the best way to provide tender beef for our consumers, unless you want to mechanically tenderize it. Carcass characteristics are pretty heritable, one way or another, so a produce can make good progress by using bulls known to have good carcass. [/QUOTE]
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