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

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

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 14days, GM steaks were cut, with 2 steaks removed from the anterior (ANT), middle (MID) and posterior (POST) sections of the GM. One steak from...

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Veröffentlicht in:Meat science 2014-01, Vol.96 (1), p.56-64
Hauptverfasser: Apple, Jason K., Machete, James B., Stackhouse, Ryan J., Johnson, Tim M., Keys, Cari A., Yancey, Janeal W.S.
Format: Artikel
Sprache:eng
Schlagworte:
Animals
Beef
Cattle
Color
Color stability
Cooking
Endpoint Determination
Food Quality
Gluteus medius
Hydrogen-Ion Concentration
Meat - analysis
Muscle, Skeletal - chemistry
Quality grade
Shear force
Temperature
United States
United States Department of Agriculture
Yield grade
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Zusammenfassung: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 14days, 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 7days, whereas the second steaks were cooked to 71°C for WBSF. Top Choice-steaks were redder and more yellow (P
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2013.06.015