CUTTING YIELDS AND PALATABILITY TRAITS OF HAND-CUT OR PRESSED-CLEAVED, AND FRESH, CRUST-FROZEN OR FROZEN-TEMPERED BEEF SUBPRIMALS
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Beef carcasses of similar grade characteristics provided 15 pairs each of strip loins, top sirloin butts and tenderloins. Subprimals were prepared according to Institutional Meat Purchase Specifications (IMPS) for boneless cuts, vacuum packaged, stored for 13 days at 1C and then trimmed to steakready form. Trimmed subprimal cuts were assigned to one of three treatment groups: (I) fresh (not frozen), handcut; (II) crustfrozen (2.33 hr at 34C, 0.75 hr at 1C), pressedcleaved; and (III) frozen (8hr at 34C), tempered (24 hr at lC), pressedcleaved. Percentage yield of salable cuts from pressedcleaved subprimals (Treatments II and III) was significantly higher than that for handcut subprimals (Treatment I). Few differences in thawingcooking characteristics were observed among steaks from the three treatments. Treatment had no (P > 0.05) effect on sensory panel ratings for longissimus, biceps femoris or psoas major muscles but gluteus medius muscles from Treatment III were less tender (P < 0.05) than those from Treatment 11 and more tender (P < 0.05) than those from Treatment I. There were no differences (P > 0.05) in shear force values in 20 of 21 comparisons. Beef loin subprimals can be handcut or pressedcleaved in fresh, crustfrozen, or frozentempered form with little or no differences in cooking or palatability traits among steaks. Copyright 1980, Wiley Blackwell. All rights reserved