Tenderness and sensory attributes of the longissimus lumborum muscles with different quality grades from Chinese fattened yellow crossbred steers

• We determined the quality traits and sensory attribute of Chinese fattened beef.
• WBSF (N) > 55.43 and < 41.4 allow classification of tough and tender beef.
• Grade A4 is recommended as the suitable top grade for beef fattening in China.

The objectives were to investigate intramuscular fat (IMF) content, Warner–Bratzler shear force (WBSF) and sensory attributes of Chinese fattened yellow crossbred steer beef with different quality grades, and to determine the relationship between WBSF and Chinese consumers' sensory tender. WBSF of grades A1 to A5 decreased from 50.6 N to 33.1 N with IMF % increased from 4.26 to 24.55 (P < 0.05). Consumer panelists showed more likeability with grades A4 and A5 with no difference between them. Grades A2 and A3 were slightly preferred (P < 0.05). Grade A1 was undesirable. A regression relationship between WBSF and sensory tender was found, which indicated that consumers disliked beef when WBSF > 55.43 N and preferred those with WBSF < 41.4 N. The range of 41.4 N to 55.43 N was intermediate. Hence, WBSF > 55.43 & < 41.4 N allow classification of tough and tender for beef tenderness for Chinese consumers, and grade A4 was recommended as suitable top grade.