Color stability and tenderness variations within the gluteus medius from beef top sirloin butts

被引：11
作者：
Apple, Jason K. [1 ]
Machete, James B. [1 ]
Stackhouse, Ryan J. [1 ]
Johnson, Tim M. [1 ]
Keys, Can A. [1 ]
Yancey, Janeal W. S. [1 ]
机构：
[1] Univ Arkansas, Dept Anim Sci, Div Agr, Fayetteville, AR 72701 USA
来源：
MEAT SCIENCE | 2014年 / 96卷 / 01期
关键词：
Beef; Color stability; Gluteus medius; Quality grade; Shear force; Yield grade; WARNER-BRATZLER SHEAR; FIBER-TYPE COMPOSITION; SENSORY PANEL RATINGS; INTRAMUSCULAR TENDERNESS; MAJOR MUSCLES; COOKING CHARACTERISTICS; BOVINE MUSCLES; SEMIMEMBRANOSUS; CHUCK; FORCE;
D O I：
10.1016/j.meatsci.2013.06.015
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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 degrees 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. (C) 2013 Elsevier Ltd. All rights reserved.
引用
收藏
页码：56 / 64
页数：9
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