Abstract
Beef top sirloin butts (n=48) from USDA quality grade (QG; upper 2/3 US Choice vs. US Select) and yield grade categories (YG; 1 and 2 vs. 4 and 5) were aged 14days, GM steaks were cut, with 2 steaks removed from the anterior (ANT), middle (MID) and posterior (POST) sections of the GM. One steak from each section was cut into lateral (LAT), central (CENT) and medial (MED) portions, packaged aerobically, and displayed for 7days, whereas the second steaks were cooked to 71°C for WBSF. Top Choice-steaks were redder and more yellow (P<0.05) than Select steaks during display. Cooking losses were greatest (P<0.05) in the MED, and least (P<0.05) in the CENT, portions of GM steaks. Neither QG nor YG category affected WBSF, but differences within the GM were found for (P<0.05) WBSF. Results of this experiment indicate tenderness and color stability gradients exist within the GM.
Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
