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affect tenderness. Meat from two-year-old the mean improvement in shear with aging
Angus/Wagyu heifers was as tender and over the first week differed depending on the
juicy as that from yearlings. However, meat shear value starting point (original shear
from two-year-old pure Angus lines was less value); however, no differences occurred
tender and juicy than that from yearlings or between 7 and 14 days. Rentfrow et al. (2004)
that from Angus/Wagyu animals (Rentfrow reported that Warner Bratzler shear values
et al. 2004). decreased and tenderness increased in beef
from one- and two-year-old heifers during
aging; however, maximum improvement
Aging occurred after only 7 days of aging. Bruce et
al
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