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Intramuscular Tenderness Variation Within Four Muscles Of The Beef Chuck, G.A. Searls, R.J. Maddock, D.M. Wulf
Intramuscular Tenderness Variation Within Four Muscles Of The Beef Chuck, G.A. Searls, R.J. Maddock, D.M. Wulf
Animal Science Faculty Publications
The i.m. tenderness variation was examined within four beef chuck muscles, the infraspinatus (IF), supraspinatus (SS), triceps brachii (TB), and serratus ventralis (SV). The IF, SS, TB, and SV muscles were cut into 2.5 cm thick steaks perpendicular to the long axis of the muscle. An identification tag was placed on each steak, consisting of a muscle identification number, steak number, and orientation of the steak. Steaks were vacuum-packaged and stored at −22°C until subsequent analysis. Steaks were thawed at 1°C and cooked on electric broilers to an internal temperature of 71°C. One core was removed from each 2.5-cm × …
Determining The Optimum Beef Longissimus Muscle Size For Retail Consumers, K.K. Sweeter, D.M. Wulf, R.J. Maddock
Determining The Optimum Beef Longissimus Muscle Size For Retail Consumers, K.K. Sweeter, D.M. Wulf, R.J. Maddock
Animal Science Faculty Publications
Research was conducted in two phases to determine the optimum beef LM size for retail consumers. In Phase I, 50 USDA Choice beef carcass sides were selected at a commercial packing plant and assigned to five different categories (10 sides per category) based on LM size: 61 to 68 cm2 (A), 70 to 78 cm2 (B), 80 to 90 cm2 (C), 92 to 103 cm2 (D), and 105 to 119 cm2 (E). Ribeye rolls were retrieved from all carcass sides. Steaks (2.5-cm thick; 14 per ribeye roll) were cut as needed and transported in groups of 35 steaks (seven per …
Evaluating Consumer Acceptability And Willingness To Pay For Various Beef Chuck Muscles, A.C. Kukowski, R.J. Maddock, D.M. Wulf, G.L. Taylor
Evaluating Consumer Acceptability And Willingness To Pay For Various Beef Chuck Muscles, A.C. Kukowski, R.J. Maddock, D.M. Wulf, G.L. Taylor
Animal Science Faculty Publications
In-home consumer steak evaluations, followed by centralized laboratory-setting auctions, were used to determine consumer (n = 74 consumers) acceptability and willingness to pay for various beef chuck muscles. The infraspinatus (IF), serratus ventralis (SV), supraspinatus (SS), and triceps brachii (TB) from the beef chuck were evaluated against LM steaks from the rib to determine price and trait differentials. Muscles from USDA Choice, boneless, boxed-beef subprimals were aged 14 d, frozen, and cut into 2.5-cmthick steaks. Consumers received two steaks from each muscle for in-home evaluations of uncooked steak appearance and cooked steak palatability. After in-home evaluation of steaks, consumers participated …