PALATABILITY OF BEEF SKIRT STEAKS AS INFLUENCED BY GRADE MATURITY GROUP, ANATOMICAL LOCATION AND MECHANICAL TENDERIZATION Academic Article

abstract

• Beef inside and outside skirts (n = 120) obtained from 30 U.S. Choice carcasses and from 30 U.S. Utility cow carcasses were used in a study to evaluate anatomical location, grade/maturity group and method of mechanical tenderization on the palatability of cooked fajita beef. Ratings for juiciness, muscle fiber tenderness, overall tenderness, and overall palatability were higher (P < 0.05) for outside skirts than for inside skirts. Skirt steaksinside and outsidefrom U.S. Choice carcasses were juicier, more tender overall, and more palatable overall than skirt steaks from U.S. Utility carcasses. Cubing, as a method of tenderization, was more useful for skirts from U.S. Utility carcasses than for skirt steaks from U.S. Choice carcasses. Copyright 1988, Wiley Blackwell. All rights reserved

authors

• Cross, H Russell
• Savell, Jeffrey

published proceedings

• JOURNAL OF FOOD SCIENCE

author list (cited authors)

• RECIO, H. A., FRADELLA, L. C., CROSS, H. R., SMITH, G. C., & SAVELL, J. W.

citation count

• 2

complete list of authors

• RECIO, HA||FRADELLA, LC||CROSS, HR||SMITH, GC||SAVELL, JW

publication date

• January 1988

publisher

• Wiley  Publisher

published in

• JOURNAL OF FOOD SCIENCE  Journal

Digital Object Identifier (DOI)

• 10.1111/j.1365-2621.1988.tb07801.x

start page

• 1628

end page

• 1630

volume

• 53

issue

• 6

URL

• http://dx.doi.org/10.1111/j.1365-2621.1988.tb07801.x