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Effects of muscle and cookery method on palatability of beef from several breeds and breed crosses



Effects of muscle and cookery method on palatability of beef from several breeds and breed crosses



Journal of Food Science 42(5): 1322-1324



Longissimus and semimembranosus muscles were obtained from 5 carcasses of each of 13 breeds or breed crosses. These carcasses exhibited small and modest degrees of marbling and were obtained from cattle fed on an 85% concentrate ration for the same length of time. Palatability, shear force and cooking loss data were recorded after oven-roasting longissimus and semimembranosus steaks and braising semimembranosus steaks. Roasted longissimus steaks had more desirable (P < 0.05) flavor, juiciness, tenderness, amount of connective tissue and overall satisfaction scores with less cooking losses than roasted semimembranosus samples. Roasted semimembranosus steaks possessed more desirable (P < 0.05) flavor, juiciness, tenderness and overall satisfaction scores than braised semimembranosus steaks. Neither breed nor interaction involving breed with muscle location-cooking method was a significant (P > 0.05) factor affecting palatability traits. Correlation coefficients were extremely low between palatability attributes of the longissimus and those of the semimembranosus. Relationships were small in magnitude among palatability traits obtained from roasted semimembranosus vs. those noted for braised semimembranosus. Palatability values obtained for one muscle or by one method of cookery apparently have low predictive capabilities for another muscle or method of cookery when steaks are derived from cattle possessing very limited differences in maturity, marbling and preslaughter management.

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Accession: 005315202

Download citation: RISBibTeXText

DOI: 10.1111/j.1365-2621.1977.tb14488.x


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