Comparative Tenderness of Representative Beef Muscles

Ramsbottom, J. M.; Strandine, E. J.; Koonz, C. H.

doi:10.1111/j.1365-2621.1945.tb16198.x

Cited by 125 publications

(60 citation statements)

References 5 publications

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“…This is consistent with the findings of Belew et al (2003) and Johnson et al (1988). In contrast, Ramsbottom et al (1945) reported the flat as having lower shear force values than the point. This inconsistency could be attributed to the varying cook methods and postmortem aging durations among these studies.…”

Section: Warner-bratzler Shear Forcesupporting

confidence: 81%

“…In contrast, we used a commercial pit barbecue smoker to cook product to approximately 85°C. Additionally, the briskets evaluated by Ramsbottom et al (1945) and Johnson et al (1988) were aged 5 d and 21 d, respectively, compared to the 7 d, 21 d, and 35 d aging periods we used. These factors created differences among the studies that are important to consider when comparing results.…”

Section: Warner-bratzler Shear Forcementioning

confidence: 99%

“…This inconsistency could be attributed to the varying cook methods and postmortem aging durations among these studies. Ramsbottom et al (1945) cooked the brisket portions in lard to an internal temperature of 76.7°C, and Johnson et al (1988) cooked briskets to 70°C in a water bath. In contrast, we used a commercial pit barbecue smoker to cook product to approximately 85°C.…”

Section: Warner-bratzler Shear Forcementioning

confidence: 99%

“…In addi-tion, there have been multiple studies that have evaluated tenderness of beef brisket by Warner-Bratzler Shear (WBS) force (Belew et al, 2003, Johnson et al, 1988, Ramsbottom et al, 1945. In one of the earliest studies characterizing muscles in the beef carcass, Ramsbottom et al (1945) ranked muscles from most to least tender, with the deep and superficial pectoral muscles falling in the bottom 25% for shear force and organoleptic ratings. This same study identified the deep pectoral as being more tender than the superficial pectoral, whereas Johnson et al (1988) found the superficial pectoral to be more tender than the deep pectoral.…”

Section: Introductionmentioning

confidence: 99%

“…pectorales superficiales: M. pectoralis transversus and M. pectoralis descendens or more simply known as the superficial pectoral) and flat (M. pectoralis profundus or deep pectoral) portions that make up the brisket, were ranked by a trained sensory panel as 2 of the least tender of the muscles studied (Jeremiah et al, 2003). In addi-tion, there have been multiple studies that have evaluated tenderness of beef brisket by Warner-Bratzler Shear (WBS) force (Belew et al, 2003, Johnson et al, 1988, Ramsbottom et al, 1945. In one of the earliest studies characterizing muscles in the beef carcass, Ramsbottom et al (1945) ranked muscles from most to least tender, with the deep and superficial pectoral muscles falling in the bottom 25% for shear force and organoleptic ratings.…”

Section: Introductionmentioning

confidence: 99%

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Assessment of Postmortem Aging Effects on Texas-style Barbecue Beef Briskets

Harris

Riley

Arnold

et al. 2017

Meat and Muscle Biology

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Palatability traits (tenderness, juiciness, flavor, and overall liking) of beef briskets (n = 48) were evaluated for 3 different postmortem aging period comparisons: 7 d vs. 21 d (Set 1), 21 d vs. 35 d (Set 2), and 7 d vs. 35 d (Set 3). Briskets were prepared as Texas-style barbecue by seasoning with salt and pepper and smoking with oak wood over a long period (approx. 11 h) using a commercial oven designed for such purposes until deemed tender (approx. 85°C internal temperature). Within each treatment set, Warner-Bratzler shear (WBS) force measurements did not differ (P > 0.05) between aging days; however, WBS force measurements for point (Mm. pectorales superficiales composed of the M. pectoralis transversus and M. pectoralis descendens) were lower (P < 0.05) compared to the flat portions (M. pectorals profundus) within each aging set. Consumer panelists did not (P > 0.05) detect differences between aging days within each set for overall liking, flavor liking, tenderness liking, and juiciness liking. Conversely, differences were found between brisket point and flat portions; Set 1 differed for flavor liking (flat > point; P = 0.0348) and juiciness liking (point > flat; P = 0.0004), Set 2 differed for overall liking (flat > point; P = 0.0499) and juiciness liking (point > flat; P < 0.0001), and Set 3 differed for overall liking (flat > point; P = 0.0296) and juiciness liking (point > flat; P = 0.0112). Our findings indicate postmortem aging did not improve beef brisket palatability, but we did note differences between point and flat portions. Preparing beef briskets as Texas-style barbecue resulted in products with low WBS values and high consumer palatability ratings, which helps demonstrate why barbecued briskets are so popular.

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Section: Warner-bratzler Shear Forcesupporting

confidence: 81%

Section: Warner-bratzler Shear Forcementioning

confidence: 99%

Section: Warner-bratzler Shear Forcementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Assessment of Postmortem Aging Effects on Texas-style Barbecue Beef Briskets

Harris

Riley

Arnold

et al. 2017

Meat and Muscle Biology

View full text Add to dashboard Cite

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Carcass and meat characteristics of the Nile crocodile (Crocodylus niloticus)

Hoffman

Fisher

Sales

2000

J. Sci. Food Agric.

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The connective‐tissue content and toughness of sheep muscles

Nottingham¹

1956

J Sci Food Agric

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The metabolizable energy values found for rations 16 and 17 have been used to demonstrate that apparent discrepancies in the standards for the requirements of other nutrients in a ration may disappear when these are calculated ' per metabolizable calorie ' rather than as a percentage of the total weight of ration.l8 In this case, 11-12% of protein appeared to be an adequate level in ration 17 when fed to laying birds, whereas for high-energy rations similar to No. 16 a level of 15% of crude protein was usually regarded as minimal. Using the metabolizable energy data of Table I, this would correspond for ration 17 to 45-50 g. of crude protein per 1000 kg.-cal. metabolizable energy, and for ration 16 to 48 g. per 1000 kg.-cal., so that there is no real disagreement between the two estimates of protein requirement.Since this paper was prepared, further work has been published by Bolton on the digestibility for poultry of the carbohydrate fraction in ~ereals.1~ There is no contradiction between his conclusions and our own.The connective-tissue content of a number of sheep muscles was determined by extraction of the muscle with o-IN-sodium hydroxide in the cold, and determination of nitrogen in the residual tissue. The toughness of these muscles as determined by measurement of shear force parallel to the muscle fibres appears to be related to connective-tissue content, but no such correlation was found with shear force across the fibres.

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Comparative Tenderness of Representative Beef Muscles

Cited by 125 publications

References 5 publications

Assessment of Postmortem Aging Effects on Texas-style Barbecue Beef Briskets

Assessment of Postmortem Aging Effects on Texas-style Barbecue Beef Briskets

Carcass and meat characteristics of the Nile crocodile (Crocodylus niloticus)

The connective‐tissue content and toughness of sheep muscles

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