Open AccessAn Exploratory Observational Study of Variability Within Rib, Loin, and Brisket Subprimals
Author(s) -
T. M. Loyd,
T. E. Lawrence,
T. J. McEvers
Publication year - 2017
Publication title -
meat and muscle biology
Language(s) - English
Resource type - Journals
ISSN - 2575-985X
DOI - 10.22175/rmc2016.021
Subject(s) - loin , marbled meat , medius , mathematics , tenderness , zoology , orthodontics , medicine , anatomy , biology
Five boxes of USDA Choice subprimals (SUB) were utilized including IMPS 112A Rib Ribeye Roll Lip-On, 120 Brisket Deckle-Off Boneless, 180 Loin Strip Loin Boneless, and 184 Loin Top Sirloin Butt Boneless. Each SUB was cut into 2.54-cm thick steaks and photographed against a 6.90 × 6.65cm standard for analysis of longissimus muscle area (LMA, cm2), gluteus medius muscle area (GMMA, cm2), pectoralis profundus muscle area (PPMA, cm2), and percentage lean (PL,%).
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