Lateral and longitudinal characterization of color stability, instrumental tenderness, and sensory characteristics in the beef semimembranosus

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• 作者：J.T. Sawyer ; R.T. Baublits ; J.K. Apple ; J.-F. Meullenet ; Z.B. Johnson ; T.K. Alpers
• 关键词：Beef round ; Semimembranosus ; Muscle profiling ; Color stability ; Sensory ; Shear force ; Lipid oxidation
• 刊名：Meat Science
• 出版年：2007
• 出版时间：April 2007
• 年：2007
• 卷：75
• 期：4
• 页码：575-584
• 全文大小：833 K

文摘

The objectives of this study were to evaluate longitudinal and lateral variations in color stability and sensory characteristics of the semimembranosus from each muscle location (dorsal = D, medial = M, ventral = V), and within each steak subsequently divided into four regions (caudal-distal = CaD, cranial-distal = CrD, caudal-proximal = CaP, cranial-proximal = CrP). Instrumental color assessment indicated that L^* (lightness) values tended to be lower for the CaD and CrD regions of all muscle locations, with higher L^* values recorded for the CrP regions of muscle sections. Instrumental tenderness measurements for Meullenet–Owens razor and Warner–Bratzler shear force values were generally lower for the CaD region of the D section, whereas regions within the V section were tougher and required greater shear force. Sensory panelists perceived lower amounts of connective tissue in the CaD of the D section, which tended to be more tender, whereas higher levels of connective tissue and greater toughness occurred in the CaP and CrP regions of the M and V sections. These results provide a detailed muscle profile of the quality variation within the semimembranosus, and may be used to further enhance the fabrication and marketability of this beef subprimal cut.