The Effects of Quality Grade, Aging, and Location Within Muscle on WBSF in Beef Muscles of Locomotion1
نویسندگان
چکیده
Warner-Bratzler shear force for muscles from the upper 2/3 of USDA Choice grade was not significantly improved after 7 d postmortem aging, muscles from the USDA Select grade should be aged a minimum of 14 d postmortem to achieve optimum tenderness, and muscles need to be treated on an individual basis during fabrication and merchandizing of individual retail cuts or portions from muscles of the chuck and round.
منابع مشابه
Effects of postmortem aging and USDA quality grade on Warner-Bratzler shear force values of seventeen individual beef muscles.
Forty USDA Select and 40 upper two-thirds USDA Choice beef carcasses were used to determine the effects of postmortem aging on tenderness of 17 individual beef muscles. Biceps femoris-long head, complexus, gluteus medius, infraspinatus, longissimus dorsi, psoas major, rectus femoris, semimembranosus, semitendinosus, serratus ventralis, spinalis dorsi, supraspinatus, tensor fasciae latae, teres ...
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Top sirloin butts (n = 162) were used to investigate the influence of quality classification, aging period, blade tenderization passes, and endpoint cooking temperature on the tenderness of gluteus medius steaks. Top sirloin butts (gluteus medius) from Select (SEL), Choice (CHO), and Certified Angus Beef (CAB) carcasses were obtained, aged for 7, 14, or 21 d, and either not tenderized or blade ...
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تاریخ انتشار 2004