Lateral and longitudinal characterization of color stability, instrumental tenderness, and sensory characteristics in the beef semimembranosus

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,...

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Bibliographic Details
Published in:Meat science 2007-04, Vol.75 (4), p.575-584
Main Authors: Sawyer, J.T., Baublits, R.T., Apple, J.K., Meullenet, J.-F., Johnson, Z.B., Alpers, T.K.
Format: Article
Language:English
Subjects:
beef
beef quality
Beef round
Biological and medical sciences
chemical composition
color
Color stability
Food industries
food storage
Fundamental and applied biological sciences. Psychology
Lipid oxidation
Meat and meat product industries
meat tenderness
Muscle profiling
oxidative stability
retail display
Semimembranosus
Sensory
sensory evaluation
Shear force
shear strength
steaks
texture
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Summary: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.
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2006.09.012