Life Sciences Commons^™

Investigating The Contribution Of Mature Collagen Crosslinks To Cooked Meat Toughness Using A Stewed Beef Shank Model, W. Wu, A. A. Welter, C. K. Chun, T. G. O'Quinn, G. Magnin-Bissel, M. D. Chao

Kansas Agricultural Experiment Station Research Reports

Objective: The objective of this study was to investigate mature collagen crosslink densities and their relationship to connective tissue texture using a stewed beef shank model.

Study Description:Connective tissue texture, Warner-Bratzler shear force, and collagen content and characteristics were measured for six different beef shank cuts from eight U.S. Department of Agriculture Low Choice beef carcasses (n = 48).

Results: Deep digital flexor from the foreshankhad the toughest connective tissue texture, greatest Warner-Bratzler shear force value, most cooked collagen content, one of the greatest insoluble collagen percentages, as well as greatest raw and cooked pyridinoline densities …

Sensory Evaluation From Asian Consumers Of Six Different Beef Shank Cuts, W. Wu, E. A. Rice, B. A. Olson, T. G. O'Quinn, T. A. Houser, E. A. Boyle, M. D. Chao

Kansas Agricultural Experiment Station Research Reports

Objective:The objective of this study was to evaluate factors affecting Asian consumers’ purchasing decisions and eating preferences of six different beef shank cuts.

Study Description:Six different beef shank cuts, three from the forequarter [biceps brachii (shank A); a combination of deep digital flexor and flexor digitorum superficialis (shank B); extensor carpi radialis (shank C)], and three from the hindquarter [flexor digitorum superficialis (shank D); deep digital flexor (shank E); and a combination of long digital extensor, medial digital extensor and peroneus tertius (shank F)] were collected from 12 U.S. Department of Agriculture Low Choice beef carcasses. …