A Sensory Panel and Chemical Analysis of Certain Beef Chuck Muscles |
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| Authors: | B. C. PATERSON F. C. PARRISH JR. |
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| Affiliation: | Authors Paterson nd Parrish are with the Muscle Biology Group, Departments of Animal Science and Food Technology, Iowa State Univ. of Science &Technology, Ames, IA 50011. |
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| Abstract: | Sensory panel and Warner-Bratzler Shear (WBS) values of nine muscles (biceps brachii, complexus, deep pectoral, infraspinatus, longissimus, rhomboideus, serratus ventralis, supraspinatus and triceps brachii) from the beef chuck. The deep pectoral, infraspinatus and rhomboideus were used to determine myofibril fragmentation index (MFI), and the infraspinatus and rhomboideus were used to study myofibrillar protein degradation. The infraspinatus was scored the most tender and palatable, and the rhomboideus was scored least tender and palatable. Greater protein degradation differences were observed in myofibrils isolated from the infraspinatus muscle than in those from the rhomboideus for the proteins titin, nebulin and troponin-T. |
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