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Increasing The Value Of The Round And Sirloin Through Pre-Rigo Skeletal Separations, Bruce C. Shanks, Duane M. Wulf, Brian J. Reuter, Robert J. Maddock
Increasing The Value Of The Round And Sirloin Through Pre-Rigo Skeletal Separations, Bruce C. Shanks, Duane M. Wulf, Brian J. Reuter, Robert J. Maddock
South Dakota Beef Report, 2003
Thirty crossbred steers were utilized to explore and compare tenderness improvements in beef round and sirloin muscles resulting from various methods of pre-rigor skeletal separations. Animals were slaughtered according to industry procedures and at 60 min postmortem one of six treatments were randomly applied to each side: A) control, B) saw pelvis at the sirloin-round junction, C) separate the pelvic-femur joint, D) saw femur at mid-point, E) combination of B and C, and F) combination of B and D. After 48-h, the following muscles were excised from each side: semimembranosis (SM), biceps femoris (BF-R), semitendinosis (ST), and adductor (AD) from …