Mapping intramuscular tenderness variation in four major muscles of the beef round.

@article{Reuter2002MappingIT,
  title={Mapping intramuscular tenderness variation in four major muscles of the beef round.},
  author={Ben Reuter and Duane M. Wulf and Robert Maddock},
  journal={Journal of animal science},
  year={2002},
  volume={80 10},
  pages={2594-9}
}
The objective of this study was to quantify intramuscular tenderness variation within four muscles from the beef round: biceps femoris (BF), semitendinosus (ST), semimembranosus (SM), and adductor (AD). At 48 h postmortem, the BF, ST, SM, and AD were dissected from either the left or right side of ten carcasses, vacuum packaged, and aged for an additional 8 d. Each muscle was then frozen and cut into 2.54-cm-thick steaks perpendicular to the long axis of the muscle. Steaks were broiled on… CONTINUE READING

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