Intramuscular tenderness variation within four muscles of the beef chuck1

G. A. Searls, R. J. Maddock, D. M. Wulf
2005 Journal of Animal Science  
The i.m. tenderness variation was examined within four beef chuck muscles, the infraspinatus (IF), supraspinatus (SS), triceps brachii (TB), and serratus ventralis (SV). The IF, SS, TB, and SV muscles were cut into 2.5 cm thick steaks perpendicular to the long axis of the muscle. An identification tag was placed on each steak, consisting of a muscle identification number, steak number, and orientation of the steak. Steaks were vacuum-packaged and stored at −22°C until subsequent analysis.
more » ... ent analysis. Steaks were thawed at 1°C and cooked on electric broilers to an internal temperature of 71°C. One core was removed from each 2.5-cm × 2.5cm section parallel to the muscle fiber and sheared once to determine Warner-Bratzler shear force (WBSF). The SS had an overall WBSF mean of 5.43 kg (SD = 2.20
doi:10.2527/2005.83122835x pmid:16282622 fatcat:paay56xeszfhfkka7jyuzd35je