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Kansas Agricultural Experiment Station Research Reports
2001; Kansas Agricultural Experiment Station contribution; no. 01-318-S; Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 873; Beef; Quality; Blade tenderization; Postmortem aging; Biceps femoris; Tenderness
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The Effects Of Quality Grade, Postmortem Aging, And Blade Tenderization On Warner-Bratzler Shear Force And Cookery Traits Of Biceps Femoris Steaks (2001), B.S. Andrews, John A. Unruh
The Effects Of Quality Grade, Postmortem Aging, And Blade Tenderization On Warner-Bratzler Shear Force And Cookery Traits Of Biceps Femoris Steaks (2001), B.S. Andrews, John A. Unruh
Kansas Agricultural Experiment Station Research Reports
We used 108 top sirloin butts to determine the influence of quality grades, postmortem aging periods, and blade tenderization passes on percentages of thawing and cooking losses and Warner-Bratzler shear (WBS) force of biceps femoris muscles. Top sirloin butts that qualified for either USDA Select (SEL, n=36), USDA Choice (CHO, n=36), or Certified Angus Beef™ Program (CAB, n=36), were aged for 14 or 21 days and blade tenderized zero (0X), one (1X), or two (2X) times. Steaks with higher quality grades (CHO and CAB) aged for 21 days had lower thawing losses than steaks aged 14 days and than SEL …