Muscle profiling: Characterizing the muscles of the beef chuck and round.

To fully characterize properties of the muscles of the beef chuck and round, and to reveal potential opportunities to upgrade the value, 39 different muscles were dissected from 142 beef carcasses differing in carcass weight, yield grade, and quality grade. Numerous physical and chemical properties of the muscles were determined. Muscle effects were observed for all traits (objective color, expressible moisture, proximate composition, emulsion capacity, pH, total collagen content, total heme-iron concentration, and Warner-Bratzler shear force). USDA quality grade generally had the most effect on muscle traits, with carcass weight and yield grade having lesser effects. These muscle profile data will allow for more informed decisions to be made in the selection of individual muscles from the beef chuck and round for the production of value-added products.

[1]  R. Lawrie.  Some observations on factors affecting myoglobin concentrations in muscle , 1950, The Journal of Agricultural Science.

[2]  T. N. Blumer,et al.  Quantitative Estimations of Myoglobin and Hemoglobin in Beef Muscle Extracts , 1960 .

[3]  M. Dikeman,et al.  Sensory evaluation of beef-flavor-intensity, tenderness, and juiciness among major muscles. , 1995, Meat science.

[4]  K. Kolar,et al.  Colorimetric determination of hydroxyproline as measure of collagen content in meat and meat products: NMKL collaborative study. , 1990, Journal - Association of Official Analytical Chemists.

[5]  R HAMM,et al.  Biochemistry of meat hydration. , 1960, Advances in food research.

[6]  C. O. Chichester,et al.  Advances in food research , 1948 .

[7]  W. Garrett,et al.  Fat Content of Trimmed Beef Muscles as Influenced by Quality Grade, Yield Grade, Marbling Score and Sex1 , 1971 .

[8]  V. L. Singleton,et al.  Phenolic substances in grapes and wine, and their significance. , 1969, Advances in food research. Supplement.

[9]  E. J. Strandine,et al.  Comparative tenderness and identification of muscles in wholesale beef cuts. , 1948, Food Research.

[10]  A. Bailey,et al.  The rôle of epimysial, perimysial and endomysial collagen in determining texture in six bovine muscles. , 1985, Meat science.

[11]  O. G. Hankins,et al.  The tenderness of beef in relation to different muscles and age in the animal. , 1950, Journal of animal science.

[12]  A. Kotula,et al.  Quality Characteristics of Bovine Meat. I. Content of Connective Tissue in Relation to Individual Muscles, Age and Sex of Animals and Carcass Quality Grade , 1975 .

[13]  J. Regenstein,et al.  A Simple Centrifugal Method for Measuring Expressible Moisture, A Water-Binding Property of Muscle Foods , 1981 .

[14]  D. E. Hood,et al.  Biochemical factors influencing metmyoglobin formation on beef from muscles of differing colour stability. , 1982, Meat science.

[15]  J. Wiles,et al.  Influence of Marbling and Carcass Grade on the Physical and Chemical Characteristics of Beef , 1967 .

[16]  J. Hill.  The Solubility of Intramuscular Collagen in Meat Animals of Various Ages , 1966 .

[17]  F. C. Parrish,et al.  A Sensory Panel and Chemical Analysis of Certain Beef Chuck Muscles , 1986 .

[18]  J. Carpenter,et al.  A Simple Method of Estimating the Emulsifying Capacity of Various Sausage Meats , 1964 .

[19]  H. Hornsey.  The colour of cooked cured pork. I.—Estimation of the Nitric oxide‐Haem Pigments , 1956 .

[20]  D. E. Goll,et al.  Age-associated changes in muscle composition. The isolation and properties of a collagenous residue from bovine muscle. , 1963 .

[21]  F. J. Ivey,et al.  THE MEASUREMENT OF EMULSIFYING CAPACITY BY ELECTRICAL RESISTANCE , 1970 .

[22]  W. L. Tucker,et al.  INFLUENCE OF CARCASS MATURITY AND MARBLING ON THE PHYSICAL AND CHEMICAL CHARACTERISTICS OF BEEF. I. PALATABILITY, FIBER DIAMETER AND PROXIMATE ANALYSIS. , 1965, Journal of animal science.

[23]  S. Shackelford,et al.  Variation in palatability and biochemical traits within and among eleven beef muscles. , 2004, Journal of animal science.

[24]  G. Smith,et al.  Lamb carcass quality. III. Chemical, physical and histological measurements. , 1970 .

[25]  D. L. Huffman,et al.  Physical and Compositional Characteristics of Beef Carcasses Selected for Leanness , 1990 .

[26]  D. Johnson,et al.  The effect of breed of sire and age at feeding on muscle tenderness in the beef chuck. , 1991, Journal of animal science.

[27]  J. Wismer‐Pedersen.  QUALITY OF PORK IN RELATION TO RATE OF pH CHANGE POST MORTEM , 1959 .

[28]  H. Cross,et al.  PALATABILITY OF INDIVIDUAL MUSCLES FROM OVINE LEG STEAKS AS RELATED TO CHEMICAL AND HISTOLOGICAL TRAITS , 1972 .

[29]  E. J. Strandine,et al.  A Study of Variations in Muscles of Beef and Chicken , 1949 .

[30]  M. Solberg,et al.  The basis of color in muscle foods. , 1977, CRC critical reviews in food science and nutrition.

[31]  I. Bergman,et al.  Two Improved and Simplified Methods for the Spectrophotometric Determination of Hydroxyproline. , 1963 .

[32]  T. R. Carr,et al.  Chemical and Sensory Properties of Thirteen Major Beef Muscles , 1985 .

[33]  H. B. Hedrick,et al.  Beef muscle tenderness as influenced by days on feed, sex, maturity and anatomical location. , 1970 .

[34]  D. L. Huffman,et al.  Chemical and Physical Characteristics of Beef Chuck Muscles: Effect of Electrical Stimulation, Hot Boning and High Temperature Conditioning , 1988 .

[35]  A. Murray.  FACTORS AFFECTING BEEF COLOR AT TIME OF GRADING , 1989 .

[36]  W. Horwitz.  Official Methods of Analysis , 1980 .

[37]  R. W. Bray,et al.  Influence of Marbling and Maturity on the Palatability of Beef Muscle. I. Chemical and Organoleptic Considerations , 1968 .

[38]  E. J. Strandine,et al.  Comparative tenderness of representative beef muscles. , 1945, Food research.

[39]  L. E. Jeremiah,et al.  PALATABILITY OF INDIVIDUAL MUSCLES FROM OVINE LEG STEAKS AS RELATED TO CHRONOLOGICAL AGE AND MARBLING , 1971 .

[40]  R. Cassens,et al.  THE BIOCHEMICAL BASIS FOR DISCOLORATION IN FRESH MEAT: A REVIEW , 1990 .

[41]  A. Kotula,et al.  Quality Characteristics of Bovine Meat. II. Beef Tenderness in Relation to Individual Muscles, Age and Sex of Animals and Carcass Quality Grade , 1975 .

[42]  R. L. Saffle,et al.  Meat emulsions. , 1968, Advances in food research.

[43]  J. R. Stouffer,et al.  Measurement and Content of Nonheme and Total Iron in Muscle , 1982 .

[44]  J. B. Fox.  Chemistry of Meat Pigments , 1966 .

[45]  G. Smith,et al.  Lamb carcass quality. II. Palatability of rib, loin and sirloin chops. , 1970 .

[46]  T. R. Carr,et al.  Relationship between longissimus composition and the composition of other major muscles of the beef carcass. , 1991, Journal of animal science.

[47]  C. Calkins,et al.  Physical and Chemical Properties of 39 Muscles from the Beef Chuck and Round , 2005 .

[48]  Kenneth Helrick,et al.  Official methods of analysis , 1990 .

[49]  R. Johnson,et al.  Characterization of the Muscles within the Beef Forequarter , 1988 .

[50]  Giddings Gg.  The basis of color in muscle foods. , 1977 .

[51]  P. H. Phillips,et al.  The effect of age and grade on the collagen and elastin content of beef and veal. , 1954 .

[52]  N. D. May,et al.  Muscles of the Ox , 1983 .

[53]  G. M. Weiss,et al.  CHARACTERISTICS OF YOUTHFUL BEEF CARCASSES IN RELATION TO WEIGHT, AGE AND SEX: III. MEAT QUALITY ATTRIBUTES , 1971 .

[54]  D. M. Doty,et al.  Beef Muscle Characteristics as Related to Carcass Grade, Carcass Weight, and Degree of Aging , 1961 .

[55]  B. Lee,et al.  Antioxidant Effects of Carnosine and Phytic Acid in a Model Beef System , 1998 .

[56]  H. B. Hedrick,et al.  CHEMICAL, PHYSICAL AND SENSORY CHARACTERISTICS OF BOVINE MUSCLE FROM FOUR QUALITY GROUPS , 1977 .

[57]  G. M. Weiss,et al.  CHARACTERISTICS OF YOUTHFUL BEEF CARCASSES IN RELATION TO WEIGHT, AGE AND SEX: I. ORGAN WEIGHTS, SLAUGHTER LOSS AND COOLER SHRINK IN PRODUCTION OF THE DRESSED CARCASS , 1971 .

[58]  B. Mclean,et al.  Studies on veal. 2. Variations between some muscles of the hind quarter. , 1946 .

[59]  R. Henrickson,et al.  Total Pigments and Myoglobin Concentration In Four Bovine Muscles , 1967 .

[60]  G. Smith,et al.  Lamb Carcass Quality. 1. Palatability of Leg Roasts , 1970 .