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Relationship of Certain Chemical Constituents of Beef Muscle to Its Eating Quality
Author(s) -
DRYDEN F. D.,
MARCHELLO J. A.,
RAY D. E.
Publication year - 1969
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1969.tb14362.x
Subject(s) - tenderness , longissimus dorsi , flavor , food science , lactic acid , longissimus , zoology , chemistry , biology , anatomy , genetics , bacteria
SUMMARY— The levels of certain chemical and physical constituents of the Longissimus dorsi (LD), Semimembranosus (SM) and Triceps brachii (TB) muscles from 10 half‐sib Hereford steer carcasses were determined and related to sensory evaluations made by a laboratory panel. Highly significant (P < .01) differences due to animals and panel members were found. However, no statistically significant differences in tenderness, juiciness, flavor and an overall acceptability score were observed between the muscles. This was apparently the result of the large panel member × muscle interaction (P < .01). Certain significant differences (P < .01) in tenderness between the muscles were detected by the Warner‐Bratzler (WB) shear. Sensory panel evaluations strongly suggested an undesirable effect of lactic acid and pigment concentration on muscle acceptability. These were the only muscle constituents studied which varied significantly (P < .05) in concentration between muscles. Variable, but small, negative correlations between panel traits and the acid and alkaline phosphatase concentrations of the muscle were determined.