title: Color stability and tenderness variations within the gluteus medius from beef top sirloin butts.
abstract: Beef top sirloin butts (n=48) from USDA quality grade (QG; upper 2/3 US Choice vs. US Select) and yield grade categories (YG; 1 and 2 vs. 4 and 5) were aged 14 days, GM steaks were cut, with 2 steaks removed from the anterior (ANT), middle (MID) and posterior (POST) sections of the GM. One steak from each section was cut into lateral (LAT), central (CENT) and medial (MED) portions, packaged aerobically, and displayed for 7 days, whereas the second steaks were cooked to 71°C for WBSF. Top Choice-steaks were redder and more yellow (P<0.05) than Select steaks during display. Cooking losses were greatest (P<0.05) in the MED, and least (P<0.05) in the CENT, portions of GM steaks. Neither QG nor YG category affected WBSF, but differences within the GM were found for (P<0.05) WBSF. Results of this experiment indicate tenderness and color stability gradients exist within the GM.
authors.affiliation: Department of Animal Science, University of Arkansas Division of Agriculture, Fayetteville, AR 72701, USA. Electronic address: japple@uark.edu.
authors.forename: Jason K
authors.initials: JK
authors.lastname: Apple
authors.forename: James B
authors.initials: JB
authors.lastname: Machete
authors.forename: Ryan J
authors.initials: RJ
authors.lastname: Stackhouse
authors.forename: Tim M
authors.initials: TM
authors.lastname: Johnson
authors.forename: Cari A
authors.initials: CA
authors.lastname: Keys
authors.forename: Janeal W S
authors.initials: JW
authors.lastname: Yancey
mesh_terms: D000818:Animals; D002417:Cattle; D003116:Color; D003296:Cooking; D023381:Endpoint Determination; D063427:Food Quality; D006863:Hydrogen-Ion Concentration; D008460:Meat / Q000032:analysis*; D018482:Muscle, Skeletal / Q000737:chemistry; D013696:Temperature; D014481:United States; D016885:United States Department of Agriculture
keywords: Beef; Color stability; Gluteus medius; Quality grade; Shear force; Yield grade