Abstract
This study was designed to investigate differences in the eating quality of braised beef produced from three different muscles: thin flank, chuck roll, and shin-shank. Eating quality was based on analysis of the Warner-Bratzler shear force (WBSF), texture profile analysis (TPA), volatile compounds, free amino acids (FAAs), microstructure, and sensory evaluation of each product. The flavor (according to both volatile compounds and FAAs) of chuck roll was significantly higher than that of the other two muscles, though there was no significant difference in textural properties according to WBSF and TPA among the three braised beef preparations. These observations differ from those based on the raw materials of the three muscles. Our results demonstrated that chuck roll is the most appropriate for the preparation of braised beef. This study may contribute to the standardization and industrialization of braised beef production.
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