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Forty beef strip loins (IMPS #180) and 40 eye of rounds (IMPS #171C) were collected from a Midwest beef processor and transported to the Kansas State University Meats Laboratory. Sub-primals were divided into anatomical location (anterior, medial, and posterior for strip loins; proximal and distal for eye of rounds) and cut into three 2.54 cm thick steaks and aged 14 d. Within location, steaks were randomly assigned to WBSF, trained sensory panel evaluation, or MFI analysis. Steaks utilized for WBSF and trained sensory panel were cooked to an internal temperature of 71°C on electric clamshell grills. Steaks used for WBSF were chilled overnight at 4°C, and six 1.27-cm cores were removed parallel to the orientation of the muscle fiber and sheared once through the center using an Instron testing machine with a Warner-Bratzler shear head. Sensory panel steaks were cut into 1 cm × 1 cm × 2.54 cm samples and immediately served to sensory panelists trained per AMSA guidelines for Sensory Evaluation (2016). Myofibrillar fragmentation index was determined using the procedures described by Culler et al. (1978). Data were analyzed as a completely randomized design with muscle as the fixed effect. Sub-primal location data were analyzed muscle independent and as a completely randomized design with location as the fixed effect. Results

kansas agricultural experiment station research reports

Relationship of Myofibrillar Fragmentation Index to Warner-Bratzler Shear Force and Palatability Tenderness of Longissimus Lumborum and Semitendinosus Steaks