Comparative Tenderness and Identification of Muscles in Wholesale Beef Cuts

Ramsbottom, J. M.; Strandine, E. J.

doi:10.1111/j.1365-2621.1948.tb16627.x

Cited by 79 publications

(39 citation statements)

References 3 publications

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“…Tenderness between muscles within a carcass has been shown to differ greatly (Shackelford et al, 1995;Gruber et al, 2006). Ramsbottom and Strandine (1948) reported a range from 3.22 to 7.39 kg (WBSF) in fifty beef muscles that had been aged five days from the chuck, rib, loin, and round. Traditionally, tenderness studies have applied a common aging period to all samples (Davis et al, 1979;Shackelford et al, 1995;Reuter et al, 2002;Von Seggern et al, 2005), potentially preventing certain muscles from achieving a maximum aging response.…”

Section: Resultsmentioning

confidence: 99%

“…However, the tenderness of this muscle has been shown to be a weak to moderate indicator of tenderness in the rest of the carcass (Shackelford et al, 1995;. Individual muscle tenderness has been shown to vary greatly, as demonstrated by Ramsbottom and Strandine (1948), who reported a range from 3.22 to 7.39 kg (WBSF) in fifty beef muscles, aged five days, from each primal of the carcass. Smith et al (1978) performed WBSF testing on 20 muscles from the chuck, rib, loin, and round and observed a range from 2.2 to 5.0 kg after 14 days of postmortem aging.…”

Section: Measuring Postmortem Tendernessmentioning

confidence: 96%

“…Many early studies (Ramsbottom and Strandine, 1948;Smith et al, 1978) also cooked the samples to a higher peak internal temperature, 75°C and 76.7° ± 2°C, respectively, than the end point temperature used in this study. Higher peak internal temperatures have been shown to increase shear force values , and this, combined with institution and cooking method variation, likely explains the disparity between the studies.…”

Section: Variation Among Wbsf Values Obtained From Different Institutmentioning

confidence: 99%

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Quantifying the aging response and nutrient composition for muscles of the beef round

Dixon

Woerner

Tokach

et al. 2012

Journal of Animal Science

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OF THESIS QUANTIFYING THE "AGING RESPONSE" AND NUTRIENT COMPOSITION FOR MUSCLES OF THE BEEF ROUNDThe objective of this study was to determine the optimal postmortem aging period and nutrient composition for Beef Value Cuts of the round. For the postmortem aging study, 40 USDA Select and 40 premium USDA Choice beef carcasses were selected from a commercial beef packing plant in Colorado over a 12-week period. The bottom and inside rounds were collected from both sides of each carcass for further fabrication into the following muscles: Adductor, Gastrocnemius, Gracilis, Pectineus, and Superficial digital flexor. Each pair of muscles was cut into seven steaks, approximately 2.54 cm in thickness, and vacuum packaged. All steaks were randomly assigned to one of the following aging periods: 2, 4, 6, 10, 14, 21, and 28 days, and placed in refrigerated storage (2°C, never frozen). Upon completion of the designated aging period, steaks were removed from storage, cooked to a peak internal temperature of 72°C, and evaluated using Warner-Bratzler shear force (WBSF). A two-way interaction was detected and Superficial digital flexor were analyzed for dry matter, moisture, crude protein, and ash percentages. All muscles were evaluated for lipid percentage and fatty acid and cholesterol composition. When quality grades were combined, all muscles fell into the "extra lean" or "lean" categories specified by USDA guidelines based on the total fat, saturated fat, and cholesterol content present in each cut. Results of this study illustrate the potential for Beef Value Cuts of the round to be sold in foodservice operations and retail stores with marketing emphasis being placed on the exceptional leanness and acceptable tenderness of these cuts.iv

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Section: Resultsmentioning

confidence: 99%

Section: Measuring Postmortem Tendernessmentioning

confidence: 96%

Section: Variation Among Wbsf Values Obtained From Different Institutmentioning

confidence: 99%

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Quantifying the aging response and nutrient composition for muscles of the beef round

Dixon

Woerner

Tokach

et al. 2012

Journal of Animal Science

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“…This prompted the beef industry to reconsider marketing strategies and appreciate the relevance of qualitative other than merely quantitative approaches in the design of breeding programs or in other terms, to privilege body composition traits over growth rates and productivity. In this frame, predicting meat tenderness has been identified as one of the major goals in the ambitious agenda of the beef industry, though more than sixty years of research in the field have provided both encouraging and contradictory results [1][2][3].…”

Section: Introductionmentioning

confidence: 99%

Chianina beef tenderness investigated through integrated Omics

D’Alessandro

Marrocco

Rinalducci

et al. 2012

Journal of Proteomics

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“…Connective tissue of the muscle is mainly collagen, although in certain muscles there are rather large quantities of elastin as well (Ramsbottom and Strandine 1948). Several studies have indicated that there is no systematic increase in the amount of collagen as age increases (Wilson et al 1954, Goll et al 1963, Hill 1966.…”

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confidence: 99%

Tenderness of beef as affected by the age of animal

Laakkonen

Wellington

Sherbon

1969

AFSci

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Samples from longissimus dorsi and rectus femoris muscles from three old Holstein cows and three young Hereford steers were heated at a rate of 0.1 C/min from 30 to 60 C, and held for 4hr at the latter temperature to obtain total heating time of 10 hr. The young Hereford steer muscles were more tender, and showed better water-holding capacity throughout the experiments than the same muscles from the old Holstein cows. The same differences were also seen in samples heated to 80 C at a rate of 0.8 C/min, and held for 1 hr.

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Comparative Tenderness and Identification of Muscles in Wholesale Beef Cuts

Cited by 79 publications

References 3 publications

Quantifying the aging response and nutrient composition for muscles of the beef round

Quantifying the aging response and nutrient composition for muscles of the beef round

Chianina beef tenderness investigated through integrated Omics

Tenderness of beef as affected by the age of animal

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