effect of angle of cut on thaw-drip and cooking losses and palatability attributes of steaks from specific muscles

Steaks cut at three angles (approximately 0, 45, and 90°) to the longitudinal axis of the muscle fibers of three muscles (biceps femoris (BF), semitendinosus (ST) and psoas major (PM) were evaluated. The magnitude of differences observed among angles of cut in certain muscles suggest that angle of cut should be considered as a source of variation in measurements of cooking losses and taste panel evaluations. Key words: Angle of cut, palatability, cooking losses, thaw-drip losses, beef