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Kansas Agricultural Experiment Station Research Reports
1992; Kansas Agricultural Experiment Station contribution; no. 92-407-S; Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 651; Beef; Beef muscles; Flavor; Tenderness; Juiciness
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Full-Text Articles in Life Sciences
A Comparison Of Beef Flavor Intensity Among Major Muscles, C.F. Carmack, J.R. Schwenke, Curtis L. Kastner, Michael E. Dikeman
A Comparison Of Beef Flavor Intensity Among Major Muscles, C.F. Carmack, J.R. Schwenke, Curtis L. Kastner, Michael E. Dikeman
Kansas Agricultural Experiment Station Research Reports
Twelve muscles from eight Select/Choice grade steers were evaluated for beef flavor intensity, tenderness, and juiciness. Sample steaks were cut, and evaluation was performed by a five-member professional panel. The biceps femoris ranked highest in beef flavor intensity but was not different (P>.05) from the psoas major, gluteus medius, semimembranosus, and triceps brachii (scores of 7.8, 7.5, 7.4, 7.4, and 7.3, respectively). The rectus femoris, longissimus lumborum, serratus ventralis, infraspinatus, semitendinosus, deep pectoral, and supraspinatus were less intense in beef flavor (7.1, 7.1, 7.0, 6.8, 6.8, 6.7, and 6.6, respectively). The psoas major was most tender (P<.05) of all muscles, followed by the infraspinatus, longissimus lumborum, rectus femoris, and serratus ventralis, which were all similar (P>.05). Muscles …