A comparison of beef flavor intensity among major muscles

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dc.contributor.author Carmack, C.F.
dc.contributor.author Schwenke, J.R.
dc.contributor.author Kastner, Curtis L.
dc.contributor.author Dikeman, Michael E.
dc.date.accessioned 2010-10-14T18:00:29Z
dc.date.available 2010-10-14T18:00:29Z
dc.date.issued 2010-10-14T18:00:29Z
dc.identifier.uri http://hdl.handle.net/2097/6343
dc.description.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. en_US
dc.publisher Kansas State University. Agricultural Experiment Station and Cooperative Extension Service en_US
dc.relation.isPartOf Cattlemen’s Day, 1992 en_US
dc.relation.isPartOf Kansas Agricultural Experiment Station contribution; no. 92-407-S en_US
dc.relation.isPartOf Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 651 en_US
dc.subject Beef en_US
dc.subject Beef muscles en_US
dc.subject Flavor en_US
dc.subject Tenderness en_US
dc.subject Juiciness en_US
dc.title A comparison of beef flavor intensity among major muscles en_US
dc.type Conference paper en_US
dc.date.published 1992 en_US
dc.citation.epage 142 en_US
dc.citation.spage 140 en_US
dc.description.conference Cattlemen's Day, 1992, Kansas State University, Manhattan, KS, March 6, 1992 en_US
dc.contributor.authoreid ckastner en_US

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