Animal Products

Round Muscle Profiling: Influence of Aging on the Palatability of Specific Wholesale Round Cuts

Authors
  • Mark J. Anderson (Iowa State University)
  • Kathy Mou (Iowa State University)
  • Edward Steadham (Iowa State University)
  • Christine Ann Fedler (Iowa State University)
  • Kenneth J. Prusa (Iowa State University)
  • Steven M. Lonergan (Iowa State University)

Abstract

Sensory characteristics differed between the muscles of the round. Some of the muscles of the round had characteristics similar to the LD, which is generally accepted as a tender cut by consumers. The tenderness values of the GR, SAR, and VI were similar to or better than the LD at all aging periods. The juiciness values of the GR, SAR, and VI were similar to the LD at all times periods except 7 d postmortem where the SAR was less juicy than the LD. As a result of this the GR, SAR, and VI are all muscles that might be suitable to add value by marketing them as individual cuts. However, the tenderness and juiciness values of the AD, SM, and VL were generally lower than the LD and would not be good candidates to add value to by marketing as individual cuts.

Keywords: ASL R2266

How to Cite:

Anderson, M. J., Mou, K., Steadham, E., Fedler, C. A., Prusa, K. J. & Lonergan, S. M., (2008) “Round Muscle Profiling: Influence of Aging on the Palatability of Specific Wholesale Round Cuts”, Iowa State University Animal Industry Report 5(1). doi: https://doi.org/10.31274/ans_air-180814-748

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Published on
01 Jan 2008
Peer Reviewed