Identifying muscle and processing combinations suitable for use as beef for fajitas

Four different treatments—control, papain, blade tenderization, and papain + blade tenderization—were applied to sixty USDA Choice M. diaphragma pars costalis, M. transversus abdominis, M. obliquus abdominis internus, M. rhomboideus, M. trapezius, M. latissimus, and M. serratus ventralis. Trained (n = 6) and consumer (n = 81) panelists scored papain samples higher for most sensory traits. Treatment tended not to affect the palatability scores of the M. diaphragma pars costalis and M. serratus ventralis, which tended to receive higher scores in comparison to the other muscles. Consumers were willing to purchase the M. latissimus and M. serratus ventralis treated with papain + blade tenderization and papain, respectively, and these muscles performed well enough to be considered as alternatives in the beef fajita market.