Search

Emerging infectious diseases often originate in wildlife, but the complex dynamics of wild animal populations mean that disease control is a major scientific and policy challenge. Culling and vaccination can be effective but the ecological characteristics of wild animals may confound the outcomes of simple management programs. In Britain, badgers Meles meles are a recognized reservoir of Mycobacterium bovis, the causative agent of bovine tuberculosis (bTB), and are involved in its transmission to cattle. Experiments have shown that culling badgers can increase bTB incidence in badgers and cattle, by perturbing the social structure of badger populations, and increasing contact rates. Selectively removal of infected badgers and vaccination of the remainder has recently been advocated as a potential solution. Simulation modelling suggests that this intuitively appealing policy could at best deliver only a minor advantage over thoroughly applying either vaccination or culling, but carries a risk of making the disease problem much worse. We suggest this counterintuitive outcome arises because: 1, not all animals can be caught and tested 2, some genuinely infected animals will be test negative 3, selective culling leaves a larger population of susceptible hosts than non-selective culling 4, some susceptible hosts will not respond to vaccination and 5, perturbation increases contact and transmission rates among a relatively high density population of infectious and susceptible animals.

In this time of a changing climate, it is important to know whether lake levels will rise, potentially causing flooding, or river flows will dry up during abnormally dry weather. [...]

A beef carcass instrument grading system that improves accuracy and consistency of marbling score (MS) evaluation would have the potential to advance value-based marketing efforts and reduce disparity in quality grading among USDA graders, shifts, and plants. The objectives of this study were to use output data from the Video Image Analysis-Computer Vision System (VIA-CVS, Research Management Systems Inc., Fort Collins, CO) to develop an appropriate method by which performance of video image analysis MS output could be evaluated for accuracy, precision, and repeatability for purposes of seeking official USDA approval for using an instrument in commerce to augment assessment of quality grade, and to use the developed standards to gain approval for VIA-CVS to assist USDA personnel in assigning official beef carcass MS. An initial MS output algorithm was developed (phase I) for the VIA-CVS before 2 separate preliminary instrument evaluation trials (phases II and III) were conducted. During phases II and III, a 3-member panel of USDA expert graders independently assigned MS to 1,068 and 1,242 stationary carcasses, respectively. Mean expert MS was calculated for each carcass. Additionally, a separate 3-member USDA expert panel developed a consensus MS for each carcass in phase III. In phase II, VIA-CVS stationary triple-placement and triple-trigger instrument repeatability values (n = 262 and 260, respectively), measured as the percentage of total variance explained by carcasses, were 99.9 and 99.8%, respectively. In phases II and III, 95% of carcasses were assigned expert MS for which differences between individual expert MS, and for which the consensus MS in phase III only, was [less than or equal to]96 MS units. Two differing approaches to simple regression analysis, as well as a separate method-comparability analysis that accommodates error in both dependent and independent variables, were used to assess accuracy and precision of instrument MS predictions vs. mean expert MS. Method-comparability analysis was more appropriate in assessing the bias and precision of instrument MS predictions. Ether-extractable fat percentages (n = 257; phase II) differed among MS (P < 0.05) but were not suitable to predict or validate assigned MS. The performance and reproducibility of expert MS assignment in future evaluations was considered, and an official USDA performance standard was established, to which an instrument must conform to be approved for official on-line MS assessment. The VIA-CVS subsequently was approved to assign MS to carcasses on-line after completion of a 2006 USDA instrument approval trial conducted according to methods developed during completion of this study. Key words: beef, instrumentation, marbling, prediction, United States Department of Agriculture quality grade, video image analysis doi: 10.2527/jas.2009-2593

Relationships between behavioral and physiological symptoms of preslaughter stress and LM Warner-Bratzler shear force (WBSF) were investigated using Bos taurus steers (n = 79) and heifers (n = 77). Measurements of heart rate, respiration rate, rectal temperature, and concentrations of serum cortisol and plasma epinephrine were used as indicators of stress associated with physical handling and chute restraint, whereas concentrations of cortisol, glucose, lactate, and creatine kinase in blood samples obtained at exsanguination were measured to reflect physiological reactions of animals to transportation stress. Increased plasma epinephrine concentration, indicative of acute handling stress, was associated with elevated heart rate (r = 0.42, P < 0.001) and rectal temperature (r = 0.34, P < 0.001) during restraint, increased plasma lactate (r = 0.22, P = 0.006) and serum creatine kinase (r = 0.28, P < 0.001) concentrations at slaughter, and greater LM WBSF (r = 0.22, P = 0.006). Plasma lactate concentration at slaughter, which reflected an adrenergic stress response to transportation, was associated with lesser final LM pH (r = -0.30, P < 0.001) and greater LM WBSF (r = 0.26, P = 0.002). Categorical analyses of chute and posttransportation behavior scores (calm vs. restless vs. nervous) showed that cattle exhibiting adverse behavioral reactions to handling and chute restraint had increased (P < 0.05) values for plasma epinephrine concentration, heart rate, and rectal temperature during chute restraint, elevated (P < 0.05) plasma lactate concentration at slaughter, and increased (P < 0.05) LM WBSF. In addition, cattle showing behavioral symptoms of stress after transportation had greater (P < 0.05) plasma glucose and lactate concentrations at slaughter and produced LM steaks that were 0.34 kg tougher (P < 0.05) when compared with calm cattle. No carcasses were identified as dark cutters, and LM pH did not differ (P > 0.05) among behavior categories. Grouping cattle according to differences in plasma lactate concentration categorized them according to mean differences in LM WBSF. Moreover, steaks from cattle with the greatest plasma lactate concentrations at slaughter (91st to 100th percentile) had a delayed response to aging that persisted until 14 d postmortem. Stress-induced differences in LM tenderness observed in this study were independent of differences in muscle pH. Key words: beef, cortisol, epinephrine, sex, stress, tenderness doi:10.2527/jas.2009-2183

Calf-fed heifers (n = 72) and steers (n = 72) were supplemented with 4 levels (0, 0.25, 0.50, and 0.75%) of dietary Mg as MgO during the final 14 d of finishing and were commingled 1 d before slaughter (inducing stress by mixing unfamiliar cattle) to examine the effects of sex class and Mg supplementation on stress responses and LM quality characteristics. Heifers and steers exhibited markedly different stress responses. Heifers were more excitable than steers during preslaughter handling events and exhibited a short-term physiological stress response that involved acute sympatho-adrenal activation and resulted in increased meat toughness, without a concomitant increase in muscle pH. Steers, on the other hand, exhibited greater physical activity, associated with agonistic behavior, during the mixing period and therefore produced carcasses with lesser (P = 0.008) LM glycogen concentrations and greater (P = 0.042) 48-h LM pH values, compared with heifers. Steers also produced tougher (P = 0.008) LM steaks than did heifers. Within the range of pH values observed in this study (5.3 to 6.1), positive, linear relationships between 48-h LM pH and mean LM shear force (P < 0.05) were observed in both heifers (r = 0.25) and steers (r = 0.37). Effects of pH on LM shear force (P < 0.05), which were most pronounced at 3 and 7 d postmortem, diminished during postmortem aging and were no longer evident (P > 0.05) once LM samples had been aged for 21 d. Results suggested that toughness of LM steaks from beef carcasses with final LM pH values greater than 5.65 could be problematic unless LM cuts are aged for approximately 18 d or longer. Supplementation with dietary Mg increased (P = 0.011) serum Mg concentration, but had no effect (P > 0.05) on any of the physiological stress indicators or LM quality characteristics measured in this study. There was no evidence to support the premise that Mg supplementation of cattle lessens the effects of pre-slaughter stress on beef quality characteristics. Key words: beef, cattle, magnesium, quality, stress, tenderness doi:10.2527/jas.2009-2264

Carcasses that do not conform to mainstream specifications (i.e., those with nonconforming ribeye area) may not achieve their full potential value. Research was conducted to evaluate the relationship between beef carcass LM area at the 12th and 13th rib interface (LMA) and portion size acceptability of other muscles in the carcass. Sixty beef carcass sides of varying LMA sizes (between 67.74 and 116.13 [cm.sup.2]) were fabricated to generate 14 individual muscle cuts (triceps brachii long head, infraspinatus, chuckeye complexus, pectoralis profundus, longissimus thoracis, latissimus dorsi, gluteus medius, longissimus lumborum, tensor fasciae latae, psoas major, semimembranosus, biceps femoris, semitendinosus, and vastus lateralis). Retail portion size (g/1.27-cm-thick steak) as well as face surface area and dimensions were recorded for each steak cut perpendicular at the midpoint of the longitudinal axis of each muscle. Subsequently, a nationwide survey was conducted with foodservice chefs and retail meat merchandisers to evaluate acceptability of portion sizes and dimensions of individual muscle cuts. Simple linear regression and nonparametric regression analyses were used to evaluate results of the carcass muscle evaluation and survey, respectively. Results demonstrated that LMA did not affect (P < 0.05) retail portion size of 7 of the 14 muscles (chuckeye complexus, pectoralis profundus, psoas major, semimembranosus, tensor fasciae latae, triceps brachii, and vastus lateralis). Similarly, LMA did not affect (P < 0.05) surface area of steak cross-sectional face areas from 7 of the 14 muscles (chuckeye complexus, psoas major, semimembranosus, tensor fasciae latae, infraspinatus, vastus lateralis, and latissimus dorsi). Muscles for which carcass LMA (P < 0.05) was related to portion size or surface area of portion steaks, or both, were included in the survey. Results of the survey demonstrated that portion size for many muscles were still acceptable to retail merchandisers and foodservice chefs, even though carcass LMA was outside the range of commercially acceptable sizes. Results of this study demonstrated that carcass LMA is not an accurate determinant of the size, and subsequent acceptability, of many other muscles of beef in the carcasses, and may not be a good determinant of value of the beef carcass. Key words: beef, muscle, portion, prediction, ribeye area

A study was conducted in 2 phases to evaluate the effectiveness of 1) the VIAscan Beef Carcass System (BCSys; hot carcass system) and the CVS BeefCam (chilled carcass system), used independently or in combination, to predict Uruguayan beef carcass fabrication yields; and 2) the CVS BeefCam to segregate Uruguayan beef carcasses into groups that differ in the Warner-Bratzler shear force (WBSF) values of their LM steaks. The results from the meat yield phase of the present study indicated that the prediction of saleable meat yield percentages from Uruguayan beef carcasses by use of the BCSys or CVS BeefCam is similar to, or slightly better than, the use of USDA yield grade calculated to the nearest 0.1 and was much more effective than prediction based on Uruguay National Institute of Meat (INAC) grades. A further improvement in fabrication yield prediction could be obtained by use of a dual-component video image analysis (VIA) system. Whichever method of VIA prediction of fabrication yield is used. a single predicted value of fabrication yield for every carcass removes an impediment to the implementation of a value-based pricing system. Additionally, a VIA method of predicting carcass yield has the advantage over the current INAC classification system in that estimates would be produced by an instrument rather than by packing plant personnel, which would appeal to cattle producers. Results from the tenderness phase of the study indicated that the CVS BeefCam output variable for marbling was not (P > 0.05) able to segregate steer and heifer carcasses into groups that differed in WBSF values. In addition, the results of segregating steer and heifer carcasses according to muscle color output variables indicate that muscle maturity and skeletal maturity were useful for segregating carcasses according to differences in WBSF values of their steaks (P > 0.05). Use of VIA to predict beef carcass fabrication yields could improve accuracy and reduce subjectivity in comparison with use of current INAC grades. Use of VIA to sort carcasses according to muscle color would allow for the marketing of more consistent beef products with respect to tenderness. This would help facilitate the initiation of a value-based marketing system for the Uruguayan beef industry. Key words: instrument grading, Uruguayan beef, video image analysis

Prion diseases such as bovine spongiform encephalopathy, chronic wasting disease, and scrapie pose serious risks to human and animal health due to a host of disease-specific factors, including the resistance of infectious prions ([PrP.sup.Sc]) to natural degradation and to most commercial inactivation procedures. In an attempt to address this concern, a mouse model was used to compare the efficacy of an alkaline hydrolysis process with a simulated continuous-flow rendering treatment for disposal of [Prp.sup.Sc]-infected biological material. Female C57/BL6 mice (N = 120) were randomly divided into 4 treatment groups (n = 30), and each mouse was injected intraperitoneally with their designated treatment inoculum. Treatment groups 1 and 2 served as the positive and negative controls, respectively. Group 3 was inoculated with rendered scrapie-positive mouse brain material to investigate the effectiveness of simulated continuous-flow rendering practices to reduce or eliminate [PrP.sup.sc]. Group 4 was inoculated with hydrolyzed scrapie-positive mouse brain material to determine the sterilizing effect of alkaline hydrolysis on [PrP.sup.sc]. Mice were monitored for overt signs of disease, and those showing clinical signs were killed to prevent undue suffering. Brains were obtained from all mice that died (or were killed) and analyzed with an ELISA for the presence of [PrP.sup.Sc]. Results indicated that the simulated continuous-flow rendering treatment used for preparing the rendering treatment group inoculum failed to completely eliminate [PrP.sup.Sc] Rendering delayed, but did not stop, clinical mouse-adapted scrapie transmission. Compared with positive controls, the rendering treatment group experienced an approximate 45-d average delay in days to death (250 vs. 205 d for positive controls; P < 0.0001) and a death loss of 73.9% (P = 0.0094). Positive controls suffered 100% death loss. The results validated the efficacy of the alkaline hydrolysis treatment to inactivate all [PrP.sup.Sc] because no alkaline hydrolysis treatment group mice succumbed to the disease (P < 0.0001). Based on our results, alkaline hydrolysis should be considered by the animal rendering and beef packing industries as an alternative to incineration, landfill burial, and rendering for disposing of biological material potentially infected or contaminated with prion disease. Key words: alkaline hydrolysis, commercial rendering, mouse model, prion inactivation

The National Beef Quality Audit 2005 assessed the current status of quality and consistency of US fed steers and heifers. Hide colors or breed type were black (56.3%), red (18.6%), Holstein (7.9%), gray (6.0%), yellow (4.9%), brown (3.0%), white (2.3%), and brindle (1.0%). Identification method and frequency were lot visual tags (63.2%), individual visual tags (38.7%), metal-clip tags (11.8%), electronic tags (3.5%), bar-coded tags (0.3%), by other means (2.5%), and without identification (9.7%). Brand frequencies were no (61.3%), 1 (35.1%), and 2 or more (3.6%), and brands were located on the butt (26.5%), side (7.4%), and shoulder (1.2%). There were 22.3% of cattle without horns, and the majority of those with horns (52.2%) were between 2.54 and 12.7 cm in length. Percentages of animals with mud or manure on specific body locations were none (25.8%), legs (61.4%), belly (55.9%), side (22.6%), and top-line (10.0%). Permanent incisor number and occurrence were zero (82.2%), 1 (5.2%), 2 (9.9%), 3 (0.4%), 4 (1.2%), 5 (0.1%), 6 (0.3%), 7 (0.0%), and 8 (0.7%). Most carcasses (64.8%) were not bruised, 25.8% had one bruise, and 9.4% had multiple bruises. Bruise location and incidence were round (10.6%), loin (32.6%), rib (19.5%), chuck (27.0%), and brisket, flank, and plate (10.3%). Condemnation item and incidence were liver (24.7%), lungs (11.5%), tripe (11.6%), heads (6.0%), tongues (9.7%), and carcasses (0.0%). Carcass evaluation revealed these traits and frequencies: steer (63.7%), heifer (36.2%), bullock (0.05%), and cow (0.04%) sex classes; dark-cutters (1.9%); A (97.1%), B (1.7%), and C or older (1.2%) overall maturities; and native (90.9%), dairy-type (8.3%), and Bos indicus (0.8%) estimated breed types. Mean USDA yield grade (YG) traits were USDA YG (2.9), HCW (359.9 kg), adjusted fat thickness (1.3 cm), LM area (86.4 [cm.sup.2]), and KPH (2.3%). The USDA YG were YG 1 (16.5%), YG 2 (36.3%), YG 3 (33.1%), YG 4 (11.8%), and YG 5 (2.3%). Mean USDA quality grade traits were USDA quality grade ([Select.sup.90]), marbling score ([Small.sup.32]), overall maturity ([A.sup.64]), lean maturity ([A.sup.57]), and skeletal maturity ([A.sup.68]). Marbling. score distribution was Slightly Abundant or greater (2.7%), Moderate (4.3%), Modest (14.4%), Small (34.5%), Slight (41.2%), and Traces or less (2.9%). This information helps the beef industry measure progress and provides a benchmark for future educational and research activities. Key words: beef quality, carcass, market survey, meat grade

Effects of the dark-cutting condition were examined on commercially slaughtered beef carcass sides that were classified into groups exhibiting 1/ 3, 1/2, and full degrees of the dark-cutting (DEGDC) condition, as evaluated by a USDA-Agricultural Marketing Service grader (n = 20 per group). Twenty-nine muscles of each carcass side were evaluated to determine the ultimate pH and color ([L.sup.*], [a.sup.*], and [b.sup.*]). Fourteen beef muscles (biceps femoris, deep pectoral, chuck complexus, gluteus medius, infraspinatus, latissimus dorsi, psoas major, longissimus thoracis, longissimus lumborum, semimembranosus, semitendinosus, triceps brachii long head, tensor fasciae latae, and vastus lateralis) were evaluated using Warner-Bratzler Shear force (WBSF) and a trained sensory panel. The muscle x DEGDC interaction was significant for ultimate pH, [L.sup.*], [a.sup.*], and [b.sup.*] values (P < 0.05). When ultimate pH values of individual muscles were compared with the same muscles evaluated in a previous study, the 1/3, 1/2, and full DEGDC had 7, 9, and 5 muscles, respectively, that fell within a computed 95% prediction limit of what would be considered as a normal pH but were more variable as measured by within-class CV. Color values ([L.sup.*], [a.sup.*], and [b.sup.*]) of the muscles from dark-cutting carcasses were numerically lower than those from the normal carcasses. A survey designed to determine the ideal color range of beef lean for retail meat merchandisers (n = 34) and food service chefs (n = 33) across the United States resulted in data analyzed using principal components analysis of [L.sup.*], [a.sup.*], and [b.sup.*] values for muscles dissected in the study to estimate the true values for dark-cutting carcasses. Muscles that were within an acceptable color value range for food service chefs had the potential to add between $42.29 to $26.44 and $14.71 to $8.11 per side when valued at Choice and Select prices, respectively. Muscles that were within an acceptable color value range had the potential to add between $30.39 to $16.74 and $10.37 to $5.03 per side for retail meat merchandisers when acceptable muscles were valued at Choice and Select prices, respectively. No muscle x DEGDC interactions were detected for WBSF and sensory panel scores (P > 0.05), but differences were detected among muscles (P < 0.05). Several muscles were considered salvageable from the dark-cutting carcasses that were evaluated, and no significant differences in sensory scores or WBSF between DEGDC classes suggested equal sensory expectations for muscles from dark-cutting carcasses. Key words: beef, color, pH, value, quality

Forty USDA Select and 40 upper two-thirds USDA Choice beef carcasses were used to determine the effects of postmortem aging on tenderness of 17 individual beef muscles. Biceps femoris--long head, complexus, gluteus medius, infraspinatus, longissimus dorsi, psoas major, rectus femoris, semimembranosus, semitendinosus, serratus ventralis, spinalis dorsi, supraspinatus, tensor fasciae latae, teres major, triceps brachii--long head, vastus lateralis, and vastus medialis muscles were removed from each carcass. Seven steaks (2.54-cm thick) were cut from every muscle, and each steak was assigned to one of the following postmortem aging periods: 2, 4, 6, 10, 14, 21, or 28 d postmortem. After completion of the designated aging period, steaks were removed from storage (2[degrees]C, never frozen), cooked to a peak internal temperature of 71[degrees]C, and evaluated using Warner-Bratzler shear force (WBSF). Analysis of WBSF revealed a 3-way interaction (P = 0.004) among individual muscle, USDA quality grade, and postmortem aging period. With the exception of the Select teres major, WBSF of all muscles (both quality grades) decreased with increasing time of postmortem storage. Nonlinear regression was used to characterize the extent (aging response) and rate of decrease in WBSF from 2 through 28 d postmortem for each muscle within each quality grade. In general, WBSF of upper two-thirds Choice muscles decreased more rapidly from 2 to 10 d postmortem than did corresponding Select muscles. Muscles that had greater aging responses generally had greater 2-d WBSF values. The upper two-thirds Choice psoas major, serratus ventralis, and vastus lateralis muscles required similar aging times to complete a majority of the aging response (less than or equal to]0.1 kg of aging response remaining) compared with analogous Select muscles. The upper two-thirds Choice complexus, gluteus medius, semitendinosus, triceps brachii--long head, and vastus medialis muscles required 4 to 6 d less time to complete a majority of the aging response than did comparable Select muscles. Aging times for Select biceps femoris--long head, infraspinatus, longissimus dorsi, rectus femoris, semimembranosus, spinalis dorsi, supraspinatus, and tensor fasciae latae muscles were [greater than or equal to]7 d longer than those for corresponding upper two-thirds Choice muscles. Results from this study suggest that muscle-to-muscle tenderness differences depend on quality grade and aging time and that postmortem aging should be managed with respect to individual muscle and USDA quality grade. Key words: aging, beef, meat grade, muscle, tenderness

Two experiments were conducted to determine the effects of sex on carcass traits and cooked beefsteak palatability. In Exp. 1, steers (n = 99), heifers (n = 51), and intravaginally spayed heifers (n = 46) were fed a high-energy diet for 161 d. No implants were administered, and heifers were hot fed melengestrol acetate to suppress estrus. In Exp. 2, 60 steers and 60 intact heifers from the same ranch source used in Exp. 1 were fed in 2 locations (sites 1 and 2). All management factors were equal across experiments except that intact heifers were fed melengestrol acetate to suppress estrus in Exp. 2. Steers in Exp. 1 were 25 kg heavier (P < 0.01) in HCW than heifers at comparable (P = 0.39) carcass fat thickness. Spayed heifers (Exp. 1) had a 5.7% smaller (P < 0.05) LM area compared with steers and intact heifers, which were similar. In Exp. 2, there was no difference (P = 0.2) in carcass weight, and heifers had greater (P < 0.01) 12th rib fat thickness compared with steers. Calculated yield grades were similar (P = 0.21) among treatments in Exp. 1 and tended (P = 0.08) to be greater for heifers compared with steers in Exp. 2. In Exp. 1, USDA quality grades and marbling scores were lower (P < 0.01) for steers compared with intact and spayed heifers, which were similar. The effects of sex on tenderness were examined at a common level of fat-thickness and marbling by covariate analysis. Steaks from steers, compared with those from nonimplanted, intact heifers, in the 2 experiments combined were: (a) superior (P < 0.05) in 2 of 9 palatability assessments when subcutaneous fat thickness (at the 12th rib) was adjusted to a common level, and (b) superior (P < 0.05) in 6 of 9 palatability assessments when marbling score was adjusted to a common level. In Exp. 1, steaks from nonimplanted steers compared with those from nonimplanted spayed heifers were: (a) superior (P < 0.05) in 0 of 8 palatability assessments when subcutaneous fat thickness (at the 12th rib) was adjusted to a common level, and (b) superior (P < 0.05) in 3 of 8 palatability assessments when marbling score was adjusted to a common level. These findings suggest that sex should be added to the list of antemortem factors contributing to variation in cooked beef steak tenderness. However, more research is needed to precisely identify those factors contributing to the lower tenderness observed for steaks from heifer carcasses. Key words: heifer, palatability, steer

Experimental economic procedures were used to measure the effects of changes in marbling score and Warner-Bratzler shear force (WBSF) value on consumer purchasing behavior and willingness to pay for beef strip loin steaks (n = 541). Consumers were more likely to bid on a steak during the experimental auction if the steak had a high marbling score or low WBSF value. Averaging across all consumers in the study (n = 489), the predicted odds that consumers would submit a nonzero bid were favorable for steaks with a marbling score greater than Modest (50) or a WBSF value less than 3.9 kg. Bid prices for steaks were analyzed with respect to changes in steak marbling score, WBSF value, quality grade marketing category classification (Select, Low Choice, Premium Choice, and Prime), and WBSF marketing category classification (very tender, [less than or equal to] 3.4 kg; slightly tender, 3.41 to 4.40 kg; slightly tough, 4.41 to 5.40 kg; or very tough, >5.40 kg). The percentage of bids that were zero was highest (P < 0.05) for Select steaks, intermediate (P < 0.05) for Low Choice steaks, and lower (P < 0.05) for Premium Choice or Prime steaks. Steaks in the very tender category had the lowest (P < 0.05) percentage of zero bids, and steaks in the slightly tough and very tough categories had the highest (P < 0.05) percentage of zero bids submitted from 'buyers' in the auction. Premium Choice and Prime steaks were valued higher (P Key Words: Beef, Marketing, Prices, Quality, Tenderness, Valuation