SELECTED SKELETAL ALTERATIONS TO IMPROVE TENDERNESS OF BEEF ROUND MUSCLES

Abstract

ABSTRACT Bone (shaft ofischium, 4th/5th sacral vertebrae) and connective tissues at the round/loin junction of one randomly selected side of each of five beef carcasses (no roll, typical of US Select, 322±24 kg) were cut 45 min postmortem (Tender‐cut TM ), while companion sides served as the controls. Carcasses were suspended conventionally and chilled for 24 h. Vastus lateralis (VL), Rectus femoris (RF), and Vastus medialis (VM) muscles were removed to determine the effect of this treatment on sarcomere length, shear force, fragmentation index, collagen solubility, thawing loss, and cooking loss. The Tendercut TM treatment resulted in longer (P < 0.05) sarcomere lengths and lower shear force for all three muscles. The fragmentation index was numerically lower for the Tendercut TM samples, although the reduction was not significant (P > 0.05). No difference (P > 0.05) were determined between the control and tendercut TM steaks in collagen solubility, thawing loss, cooking loss, percentage fat and moisture content.