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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 × …
Evaluating Consumer Acceptability Of Various Muscles From The Beef Chuck And Rib, A.C. Kukowski, R.J. Maddock, D.M. Wulf
Evaluating Consumer Acceptability Of Various Muscles From The Beef Chuck And Rib, A.C. Kukowski, R.J. Maddock, D.M. Wulf
Animal Science Faculty Publications
One hundred thirty-eight consumers evaluated steaks from the complexus (CX), infraspinatus (IF), serratus ventralis (SV), supraspinatus (SS), and triceps brachii (TB) from the wholesale beef chuck; the deep pectoral (DP) from the wholesale brisket; and the longissimus thoracis (LT) from the wholesale rib. The LT was used as a reference for comparison to the other muscles. Ten USDA Choice and ten USDA Select boneless boxed beef subprimals were used for each muscle. Subprimals were aged 14 d from box date, frozen, and cut into 2.5-cm-thick steaks. Consumers rated the IF highest (P < 0.05) for overall like, tenderness, juiciness, and flavor, and assigned it the highest (P < 0.05) price/0.45 kg. The TB also was rated higher (P < 0.05) than the LT for overall like, tenderness, juiciness, flavor, and price/0.45 kg. The SV and CX were rated as being similar (P < 0.05) to the LT for overall like, tenderness, juiciness, flavor, and price/0.45 kg. Consumers rated the SS lower (P < 0.05) than the LT for tenderness, juiciness, flavor, and price. The DP was rated as the toughest, driest, and blandest (P < 0.05), resulting in assignment of the lowest (P < 0.05) price/0.45 kg. Differences in palatability ratings due to quality grade were found for several muscles; USDA Choice SV and SS were rated higher (P < 0.05) for overall like, tenderness, and juiciness than USDA Select SV and SS. For the IF, USDA Choice was rated higher (P < 0.05) for tenderness and juiciness than USDA Select. The USDA Choice TB was rated higher (P < 0.05) for juiciness, and the USDA Choice DP was rated higher (P < 0.05) for overall like, than their USDA Select counterparts. Tenderness, juiciness, and flavor ratings were correlated with overall like ratings (r = 0.84, 0.77, and 0.76, respectively) and with price (r = 0.73, 0.70, and 0.68, respectively). These results indicate the IF, TB, SV, and CX were acceptable, whereas and the SS and DP were unacceptable as steaks.