Muscle profiling: Characterizing the muscles of the beef chuck and round

Muscle profiling: Characterizing the muscles of the beef chuck and round

To fully characterize properties of the muscles of the beef chuck and round, and to reveal potential opportunities to upgrade the value, 39 different muscles were dissected from 142 beef carcasses differing in carcass weight, yield grade, and quality grade. Numerous physical and chemical properties...

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Bibliographic Details
Published in:Meat science Vol. 71; no. 1; pp. 39 - 51
Main Authors: Seggern, D.D. Von, Calkins, C.R., Johnson, D.D., Brickler, J.E., Gwartney, B.L.
Format: Journal Article Conference Proceeding
Language:English
Published: Oxford Elsevier Ltd 01-09-2005
Elsevier
Subjects:
beef
beef carcasses
Beef chuck
Beef muscle profiling
beef quality
Beef round
Biological and medical sciences
Bovine myology
carcass characteristics
carcass composition
carcass grading
Food industries
Fundamental and applied biological sciences. Psychology
Meat and meat product industries
meat cuts
meat grades
Muscle characterization
Muscle traits
USDA
Beef muscle profiling
Muscle traits
Beef chuck
Beef round
Muscle characterization
Bovine myology
Bovine
Meat product
Vertebrata
Mammalia
Muscle
Artiodactyla
Beef
Ungulata
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Summary:To fully characterize properties of the muscles of the beef chuck and round, and to reveal potential opportunities to upgrade the value, 39 different muscles were dissected from 142 beef carcasses differing in carcass weight, yield grade, and quality grade. Numerous physical and chemical properties of the muscles were determined. Muscle effects were observed for all traits (objective color, expressible moisture, proximate composition, emulsion capacity, pH, total collagen content, total heme-iron concentration, and Warner–Bratzler shear force). USDA quality grade generally had the most effect on muscle traits, with carcass weight and yield grade having lesser effects. These muscle profile data will allow for more informed decisions to be made in the selection of individual muscles from the beef chuck and round for the production of value-added products.
Bibliography:ObjectType-Article-1
SourceType-Scholarly Journals-1
ObjectType-Feature-2
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ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2005.04.010