•  
  •  
 

Keywords

Cattlemen's Day, 1992; Kansas Agricultural Experiment Station contribution; no. 92-407-S; Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 651; Beef; Beef muscles; Flavor; Tenderness; Juiciness

Abstract

Twelve muscles from eight Select/Choice grade steers were evaluated for beef flavor intensity, tenderness, and juiciness. Sample steaks were cut, and evaluation was performed by a five-member professional panel. The biceps femoris ranked highest in beef flavor intensity but was not different (P>.05) from the psoas major, gluteus medius, semimembranosus, and triceps brachii (scores of 7.8, 7.5, 7.4, 7.4, and 7.3, respectively). The rectus femoris, longissimus lumborum, serratus ventralis, infraspinatus, semitendinosus, deep pectoral, and supraspinatus were less intense in beef flavor (7.1, 7.1, 7.0, 6.8, 6.8, 6.7, and 6.6, respectively). The psoas major was most tender (P<.05) of all muscles, followed by the infraspinatus, longissimus lumborum, rectus femoris, and serratus ventralis, which were all similar (P>.05). Muscles from the chuck and loin were generally juicier than those from the round. This information may be useful in assisting processors in raw material selection for restructured, value-added processing and in assisting purveyors and consumers in selecting steaks and roasts for specific characteristics such as beef flavor intensity.

COinS
 

Rights Statement

In Copyright - Educational Use Permitted.
 

To view the content in your browser, please download Adobe Reader or, alternately,
you may Download the file to your hard drive.

NOTE: The latest versions of Adobe Reader do not support viewing PDF files within Firefox on Mac OS and if you are using a modern (Intel) Mac, there is no official plugin for viewing PDF files within the browser window.