Characterization of Certified Angus Beef steaks from the round, loin, and chuck

• Published in: Journal of animal science Vol. 82; no. 5; pp. 1437 - 1444
• Main Authors: Nelson, J. L, Dolezal, H. G, Ray, F. K, Morgan, J. B
• Format: Journal Article
• Language: English
• Published: Savoy, IL Am Soc Animal Sci 01.05.2004; American Society of Animal Science; Oxford University Press
• Subjects: Adipose Tissue - metabolism; Animal productions; Animals; Beef; Biological and medical sciences; Body Composition - physiology; Cattle - anatomy & histology; Cattle - physiology; Consumer Behavior; Food industries; Food Technology; Fundamental and applied biological sciences. Psychology; Humans; Male; Meat - classification; Meat - standards; Meat and meat product industries; Meat processing; Muscle, Skeletal - anatomy & histology; Muscle, Skeletal - physiology; Quality; Quality Control; Random Allocation; Taste; Terrestrial animal productions; United States; United States Department of Agriculture; Vertebrates; United States; Characterization; Quality; Tenderness; Meat product; Steak; Beef; Quality Grade; Loin; Marbling
• ISSN: 0021-8812; 1525-3163
• DOI: 10.2527/2004.8251437x

Beef carcasses (n = 150) of A-maturity were selected randomly to determine baseline shear force and sensory panel ratings, assess variation in tenderness, and evaluate mean value differences between Certified Angus Beef (CAB), commodity Choice, and Select steaks. Three steaks were removed from the triceps brachii (TB), longissimus lumborum (LL), gluteus medius (GM), semimembranosus (SM), biceps femoris (BF), and quadriceps femoris complex (QF), and assigned to Warner-Bratzler shear (WBSF) and sensory panel analyses. As anticipated, marbling score and measured percentage of i.m. fat were greatest (P < 0.05) for CAB, intermediate (P < 0.05) for Choice, and least (P < 0.05) for Select carcasses. A muscle x quality level interaction (P < 0.05) was observed for WBSF values and sensory panel tenderness ratings. The TB, LL, GM, and BF steaks from CAB carcasses had lower (P < 0.05) WBSF than Select steaks from the same muscles. Even though WBSF values did not differ (P > 0.05) between CAB and Choice QF and TB steaks, the LL and GM steaks from CAB carcasses were more tender (P < 0.05) than Choice-grade LL and GM steaks. The TB from Select carcasses had higher (P < 0.05) WBSF values than TB steaks from CAB or Choice carcasses, but sensory panel ratings indicated that quality level showed little consistency among the GM, SM, BF, and QF. Trained sensory panelists rated CAB LL steaks more tender (P < 0.05) than LL steaks from Choice and Select carcasses, and Choice LL steaks were evaluated as more (P < 0.05) tender than those from Select carcasses. These results demonstrate that the influence of marbling on tenderness was more evident in muscles of middle meats than in end cuts, particularly in muscles of the round.