Flavor Relationships among Muscles form the Beef Chuck and Round

Abstract

This research compared off-flavor notes and the relationship of pH and heme-iron content to off-flavor for different beef muscles. After grading, knuckles and shoulder clods were removed from 16 USDA Choice and 14 USDA Select beef carcasses, vacuum-packaged, and aged for 7 d. The rectus femoris (REC), vastus medalis (VAM), vastus lateralis (VAL), teres major (TER), infraspinatus (INF), and triceps brachii-long head (TRI) were separated, cut into steaks, and frozen (−16°C). Sensory analysis was conducted using a trained taste panel, with steaks grilled to an internal temperature of 65°C. Heme-iron concentration and pH were determined. The INF had lower (P < 0.05) off-flavor intensity ratings and less frequent sour flavor than the other muscles, and the VAL had the most intense (P < 0.05) off-flavor ratings and among the greatest frequency of sour, charred, and oxidized flavors. The frequencies of liver-like, bloody, and rancid flavors were not affected by muscle type. Heme-iron concentration did not differ among muscles. Three USDA Select carcasses had intense off-flavor in the muscles. Liver-like flavor was highly negatively correlated with off-flavor intensity for each of the muscles

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Cite this paper

@inproceedings{Meisinger2013FlavorRA, title={Flavor Relationships among Muscles form the Beef Chuck and Round}, author={Jessica L. Meisinger and Chris R. Calkins}, year={2013} }