Abstract
AbstractThe objective of this study was to determine the foodservice potential of muscles from the chuck. US Department of Agriculture Select chucks and briskets (n = 25) were fabricated to produce the following muscles: Complexus (C), Serratus ventralis (SV), Rhomboideus (R) and Pectoralis superficialis (PS). Yield, drip loss, marinade uptake, thiobarbituric acid reactive substances (TBARS) and proximate analysis were performed. Chef focus group (n = 12) determined the desirability for foodservice, and an economic analysis was conducted. SV had the highest yield of the chuck (13%), followed by C (7%) and R (4%). PS was 28% of the brisket. SV had higher drip loss (P < 0.05) than C, and the highest (P < 0.05) marinade uptake. TBARS values were low, with no differences between muscles (P > 0.05). Proximate analysis differed by muscle (P < 0.05). The threshold values for the muscles chosen were $5.51/kg and $6.61/kg for R and C respectively. The breakeven price for R and C combined was $6.06/kg. Other muscles were not perceived as candidates.
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