VARIATIONS IN THE SENSORY PROPERTIES OF BEEF AS AFFECTED BY SEX CONDITION, MUSCLE AND POSTMORTEM AGING Academic Article

abstract

• The longissimus (LD), biceps femoris (BF), psoas major (PM), semitendinosus (ST) and semimembranosus (SM) muscles from 8 bulls and 8 steers were removed from sides at 1 day postmortem and 7 days postmortem. The sensory and textural properties were evaluated and related to meat composition, meat characteristics and mineral content. Muscles were ranked in order of increasing sensory tenderness ratings: PM>ST>LD>BF>SM. The amount of intramuscular fat was found to be positively correlated to sensory panel tenderness ratings. The amount of intramuscular collagen was found to be negatively correlated to sensory panel tenderness ratings. Muscle concentrations of copper, iron and manganese were found to be positively correlated to tenderness ratings. Copyright 1989, Wiley Blackwell. All rights reserved

authors

• Cross, H Russell

published proceedings

• Journal of Food Quality

author list (cited authors)

• SEIDEMAN, S. C., CROSS, H. R., & CROUSE, J. D.

citation count

• 14

complete list of authors

• SEIDEMAN, SC||CROSS, HR||CROUSE, JD

publication date

• February 1989

publisher

• Wiley  Publisher

published in

• Journal of Food Quality  Journal

Digital Object Identifier (DOI)

• 10.1111/j.1745-4557.1989.tb00308.x

start page

• 39

end page

• 58

volume

• 12

issue

• 1

URL

• http://dx.doi.org/10.1111/j.1745-4557.1989.tb00308.x