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Full-Text Articles in Agriculture
Effects Of Postmortem Aging Time And Muscle Location On Objective Measures Of Semitendinosus Steak Tenderness, M. B. Da Silva, L. D. F. Miranda, K. J. Phelps, S. M. Ebarb, C. L. Van Bibber, T. G. O'Quinn, J. S. Drouillard, J. M. Gonzalez
Effects Of Postmortem Aging Time And Muscle Location On Objective Measures Of Semitendinosus Steak Tenderness, M. B. Da Silva, L. D. F. Miranda, K. J. Phelps, S. M. Ebarb, C. L. Van Bibber, T. G. O'Quinn, J. S. Drouillard, J. M. Gonzalez
Kansas Agricultural Experiment Station Research Reports
Beef tenderness is the most important trait affecting consumer beef eating satisfaction. Cuts from muscles with superior tenderness (tenderloin, ribeye, striploin) are consequently most highly valued, but because of recent record-high beef prices, the need to identify more economical cuts that will meet consumer expectations for tenderness is greater than ever. The eye of round (Semitendinosus) has traditionally been marketed as a lower-value cut, primarily owing to its inherent toughness. Tenderness improves throughout postmortem aging and continues to improve in muscles aged for greater than 35 days. Retail steaks from theSemitendinosusreceive, on average, 17 days of …