Sensory evaluation of beef-flavor-intensity, tenderness, and juiciness among major muscles.


Twelve muscles from eight USDA Select/Choice grade steers were evaluated for beef-flavor intensity, tenderness, and juiciness. The biceps femoris, psoas major, gluteus medius, semimembranosus, and triceps brachii were similar in beef-flavor-intensity (P > 0·05) and were ranked as the most intensely flavored of all muscles. The rectus femoris, longissimus lumborum, serratus ventralis, infraspinatus, semitendinosus, pectoralis profundus, and supraspinatus generally were less intense in beef-flavor than the other muscles and were ranked from highest to lowest intensity in that order. The psoas major was the most tender (P > 0·05) followed by the infraspinatus, longissimus lumborum, and rectus femoris, which were similar (P > 0·05). Generally, muscles from the chuck and loin were juicier than those from the round.


Citations per Year

63 Citations

Semantic Scholar estimates that this publication has 63 citations based on the available data.

See our FAQ for additional information.

Cite this paper

@article{Carmack1995SensoryEO, title={Sensory evaluation of beef-flavor-intensity, tenderness, and juiciness among major muscles.}, author={C F Carmack and Curtis L Kastner and Michael E. Dikeman and James R. Schwenke and C M Garc{\'i}a Zepeda}, journal={Meat science}, year={1995}, volume={39 1}, pages={143-7} }