Influence Of Quality Grade, Age, Mechanical Tenderization, And Marination On Beef Bottom Sirloin Butt, Tri-Tip Steaks

In general, marination and mechanical tenderization work by disrupting connective tissue, and as a result, increasing tenderness. Considering the challenges faced by the beef industry relative to the consistency of beef palatability, it is postulated that mechanical tenderization coupled with marination can further reduce the variability associated with tenderness. The following research was conducted to 1) investigate the impact of USDA quality grade on bottom sirloin butt steaks as well as, 2) assess how great a contribution various postmortem improvement techniques (aging, mechanical tenderization and marination) have on reducing the variability of bottom sirloin steaks