In this study the relationship between sensory evaluation and several objective metrics of beef tenderness was tested. Objective metrics included shear force, sarcomere length, collagen content, myofibrillar and sarcoplasmic protein solubility and particle size analysis. These results were compared to consumer panel scores of tenderness for the same aged beef striploin (longissimus lumborum muscle) samples. There was found to be a significant relationship between sarcomere length, shear force and particle size with tenderness scores. Collagen content and protein solubilities were not associated to tenderness scores (P > 0.05). Sarcomere length contributions for explaining tenderness variation were overlapped by the contributions of shear force (collinearity). Independent models demonstrated that the lower 95% confidence interval of the fitted regression line exceeded 50% acceptance of tenderness when shear force values < 42.6 N and when particle size values < 198 μm. We can recommend these as thresholds for consumer acceptance of beef tenderness, although considerations of sample type, analytical methodology, and consumer demographics should be made prior to their adoption. This provision was based on the variation in tenderness scores evident between individual panellists and experimental striploins. This article is protected by copyright. All rights reserved.

中文翻译：

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使用剪切力、肌节长度、粒度、胶原蛋白含量和蛋白质溶解度指标来预测消费者对陈年牛肉嫩度的接受程度

在这项研究中，测试了感官评价与牛肉嫩度的几个客观指标之间的关系。客观指标包括剪切力、肌节长度、胶原蛋白含量、肌原纤维和肌浆蛋白溶解度和粒度分析。将这些结果与消费者小组对相同陈年牛里脊肉（腰最长肌）样品的嫩度评分进行比较。发现肌节长度、剪切力和粒径与压痛评分之间存在显着关系。胶原含量和蛋白质溶解度与压痛评分无关（P > 0.05）。用于解释压痛变化的肌节长度贡献与剪切力（共线性）的贡献重叠。独立模型表明，当剪切力值 < 42.6 N 和粒径值 < 198 μm 时，拟合回归线的较低 95% 置信区间超过了 50% 的压痛接受度。我们可以推荐这些作为消费者接受牛肉嫩度的阈值，尽管在采用它们之前应考虑样本类型、分析方法和消费者人口统计数据。这一规定是基于个体小组成员和实验条状腰肉之间明显的嫩度评分差异。本文受版权保护。版权所有。尽管在采用之前应考虑样本类型、分析方法和消费者人口统计数据。这一规定是基于个体小组成员和实验条状腰肉之间明显的嫩度分数差异。本文受版权保护。版权所有。尽管在采用之前应考虑样本类型、分析方法和消费者人口统计数据。这一规定是基于个体小组成员和实验条状腰肉之间明显的嫩度评分差异。本文受版权保护。版权所有。