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FRAGMENTATION INDEX OF RAW MUSCLE AS A TENDERNESS PREDICTOR OF STEAKS FROM USDA COMMERCIAL AND UTILITY CARCASSES
Author(s) -
CALKINS C. R.,
DAVIS G. W.,
SANDERS W. L.
Publication year - 1980
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.1365-2621.1980.tb03882.x
Subject(s) - tenderness , loin , longissimus , zoology , longissimus muscle , fragmentation (computing) , meat tenderness , chemistry , anatomy , food science , biology , ecology
Loin steaks were removed from USDA Commercial (n=38) and Utility (n=42) beef carcasses to facilitate study of Fragmentation Index (PI). Tenderness was assessed by the Warner‐Bratzler shear (WBS) and a trained, 8‐member sensory panel. To determine the minimum time required to obtain the FI for fresh and frozen raw longissimus muscle, three drying times were studied (10 min, 40 min, and 22 hr). Simple correlation coefficients relating FI to WBS force value and sensory tenderness rating were: fresh muscle FI (10 min), 0.60 and ‐0.60; frozen muscle FI (40 min), 0.73 and ‐0.69, respectively. USDA grade factors and simultaneous consideration of all all measures of fragmentation accounted for 14.1 and 61.1%, respectively, of the observed variation in WBS force values. PI determined from frozen longissimus muscle accounted for 18.6‐23.8s more of the observed variation in cooked meat tenderness than FT of fresh muscle. The best two‐variable regression model accounted for 56.6% of the observed variation in WBS force value.