The effects of quality grade, aging, and location within muscle on Warner-Bratzler shear force in beef muscles of locomotion

C. L. Bratcher, D. D. Johnson, R. C. Littell, B. L. Gwartney

Research output: Contribution to journalArticle

50 Scopus citations

Abstract

Aging patterns of nine muscles from the chuck and round from two quality classifications of beef: USDA Select and upper 2/3 of USDA Choice grade were determined. The following muscles were evaluated: infraspinatus, triceps brachii - lateral head, triceps brachii - long head, serratus ventralis, complexus, splenius, rhomboideus, vastus lateralis and rectus femoris. Muscles were divided into four portions, progressing from anterior to posterior or dorsal to ventral orientation to the carcass depending on muscle fiber orientation. One steak was removed from each portion and aged for 7, 14, 21, or 28 d postmortem, then Warner-Bratzler shear force (WBSF) analysis was conducted. Consistent aging recommendations can be given for all muscles studied, as there was no aging by muscle interaction. An aging by USDA grade interaction was noted (P < 0.05). The upper 2/3 of USDA Choice need not be aged beyond 7 d. USDA Select should be aged at least 14 d. Steak location within muscle had an effect (P < 0.05) on WBSF values in four muscles. These data indicate that fabrication and merchandizing decisions should be made on an individual muscle basis.

Original languageEnglish
Pages (from-to)279-284
Number of pages6
JournalMeat Science
Volume70
Issue number2
DOIs
StatePublished - Jun 2005

Keywords

  • Aging
  • Beef
  • Location
  • Tenderness
  • Warner-Bratzler shear force

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