title: Sensory evaluation of beef-flavor-intensity, tenderness, and juiciness among major muscles.
abstract: Twelve muscles from eight USDA Select/Choice grade steers were evaluated for beef-flavor intensity, tenderness, and juiciness. The biceps femoris, psoas major, gluteus medius, semimembranosus, and triceps brachii were similar in beef-flavor-intensity (P > 0·05) and were ranked as the most intensely flavored of all muscles. The rectus femoris, longissimus lumborum, serratus ventralis, infraspinatus, semitendinosus, pectoralis profundus, and supraspinatus generally were less intense in beef-flavor than the other muscles and were ranked from highest to lowest intensity in that order. The psoas major was the most tender (P > 0·05) followed by the infraspinatus, longissimus lumborum, and rectus femoris, which were similar (P > 0·05). Generally, muscles from the chuck and loin were juicier than those from the round.
authors: Department of Animal Sciences and Industry, Weber Hall, Kansas State University, Manhattan, KS 66506-0201, USA.
authors: C F
authors: CF
authors: Carmack
authors: C L
authors: CL
authors: Kastner
authors: M E
authors: ME
authors: Dikeman
authors: J R
authors: JR
authors: Schwenke
authors: C M
authors: CM
authors: García Zepeda