RANKING BEEF MUSCLES FOR WARNER–BRATZLER SHEAR FORCE AND TRAINED SENSORY PANEL RATINGS FROM PUBLISHED LITERATURE

摘要: ABSTRACT Meat scientists have long studied palatability traits of beef muscles, but few characterized numerous muscles over significant numbers animals. The objective this project was to rank the major for Warner–Bratzler shear force (WBS) and sensory based on a comprehensive study literature, thereby compiling large number observations each muscle. Muscles with three or more literature sources were ranked WBS (n = 40), tenderness (n = 14), juiciness (n = 13) flavor (n = 9). Psoas infraspinatus top mechanical tenderness. Semitendinosus, gluteus medius, supraspinatus pectoralis profundus that among least tender. Pearson correlation coefficient means −0.84 (P = 0.001). These rankings may be useful as reference relative muscles. PRACTICAL APPLICATIONS Knowledge individual muscle can serve resource at retail foodservice establishment better meet consumers' needs, through use in educational materials. popularity demand flat iron (infraspinatus) petite tender (teres major) steaks are examples utilizing merchandizing carcass. Furthermore, it aid processors product development specialists identifying additional suitable value-added processing possibilities acceptable substitutions. Utilization by academics will research needs classroom instruction. results ranking utilized all sectors meat industry ultimately provide an improved consumer.