title: Muscle profiling to improve the value of retail meat cuts.
abstract: Nutrition and meat quality are always important to consumers, but vary by individual muscle or muscle groups in retail meat cuts. Muscle profiling of nutrient content and palatability for all retail beef cuts is necessary to suggest healthy and tasty beef cuts and to inform consumers of the benefits of beef consumption. The current paper reviews numerous studies that provide muscle profiles for nutrients and palatability attributes of muscles or muscle groups in retail beef cuts. The composition of nutrients including protein, fat, moisture, vitamins, and minerals in beef cuts is documented as well as the nutritive role as a part of a healthy diet. In addition, this review presents knowledge in relation to innovative carcass fabrication and value-added cuts to improve the value of beef carcass. Finally, the current work emphasize the palatability assessment of individual beef muscles, and concludes that all retail beef cuts should be merchandised for proper cooking according to the palatability profiles of beef muscles.
authors.affiliation: Division of Applied Life Science (BK21 Program), Gyeongsang National University, Jinju 52828, South Korea.
authors.forename: E Y
authors.initials: EY
authors.lastname: Jung
authors.affiliation: Meat Science Laboratory, Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52828, South Korea.
authors.forename: Y H
authors.initials: YH
authors.lastname: Hwang
authors.affiliation: Division of Applied Life Science (BK21 Program), Gyeongsang National University, Jinju 52828, South Korea; Meat Science Laboratory, Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52828, South Korea. Electronic address: stjoo@gnu.ac.kr.
authors.forename: S T
authors.initials: ST
authors.lastname: Joo
mesh_terms: D000818:Animals; D001823:Body Composition; D002417:Cattle; D003296:Cooking; D004041:Dietary Fats / Q000032:analysis; D004044:Dietary Proteins / Q000032:analysis; D063427:Food Quality; D018977:Micronutrients / Q000032:analysis; D018482:Muscle, Skeletal / Q000737:chemistry*; D009753:Nutritive Value; D000069466:Red Meat / Q000032:analysis*; D013649:Taste
chemical_list: D004041:Dietary Fats; D004044:Dietary Proteins; D018977:Micronutrients
keywords: Meat nutrients; Muscle profiling; Palatability; Retail beef cuts; Value-added cuts