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.
