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CHEMICAL, PHYSICAL AND SENSORY CHARACTERISTICS OF BOVINE MUSCLE FROM FOUR QUALITY GROUPS
Author(s) -
HUNT M. C.,
HEDRICK H. B.
Publication year - 1977
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.1365-2621.1977.tb12586.x
Subject(s) - medius , tenderness , longissimus , sensory system , food science , longissimus muscle , chemistry , longissimus dorsi , significant difference , water holding capacity , anatomy , zoology , biology , medicine , neuroscience
Chemical, physical and sensory characteristics were investigated for the longissimus, gluteus medius and semitendinosus muscles from beef carcasses which exhibited musculature of four quality groups as follows: (1) normal in color, firmness and exudation; (2) normal in color but soft and exudative; (3) pale in color, soft and exudative; and (4) dark color, firm and dry. Significant differences were observed among the quality groups for myoglobin, hemoglobin, water‐holding capacity, transmission value, tenderness and cooking losses.