Title of article :
Lateral and longitudinal characterization of color stability, instrumental tenderness, and sensory characteristics in the beef semimembranosus
Author/Authors :
Sawyer، نويسنده , , J.T. and Baublits، نويسنده , , R.T. and Apple، نويسنده , , J.K. and Meullenet، نويسنده , , J.-F. and Johnson، نويسنده , , Z.B. and Alpers، نويسنده , , T.K.، نويسنده ,
Issue Information :
روزنامه با شماره پیاپی سال 2007
Pages :
10
From page :
575
To page :
584
Abstract :
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.
Keywords :
Beef round , semimembranosus , color stability , Muscle profiling , sensory , lipid oxidation , shear force
Journal title :
Meat Science
Serial Year :
2007
Journal title :
Meat Science
Record number :
1485608
Link To Document :
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