Relationship of Certain Chemical Constituents of Beef Muscle to Its Eating Quality

F. D. DRYDEN, John A Marchello, D. E. RAY

Research output: Contribution to journalArticle

7 Citations (Scopus)

Abstract

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.

Original languageEnglish (US)
Pages (from-to)57-61
Number of pages5
JournalJournal of Food Science
Volume34
Issue number1
DOIs
StatePublished - 1969

Fingerprint

beef
Eating
ingestion
Muscles
muscles
Red Meat
juiciness
Hereford
Acid Phosphatase
acid phosphatase
longissimus muscle
lactic acid
Alkaline Phosphatase
alkaline phosphatase
shears
sensory evaluation
Lactic Acid
flavor
adverse effects
pigments

ASJC Scopus subject areas

  • Food Science

Cite this

Relationship of Certain Chemical Constituents of Beef Muscle to Its Eating Quality. / DRYDEN, F. D.; Marchello, John A; RAY, D. E.

In: Journal of Food Science, Vol. 34, No. 1, 1969, p. 57-61.

Research output: Contribution to journalArticle

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