Abstract
The objectives of this study were to evaluate longitudinal and lateral variations in color stability and sensory characteristics of the semimembranosus from each muscle location (dorsal = D, medial = M, ventral = V), and within each steak subsequently divided into four regions (caudal-distal = CaD, cranial-distal = CrD, caudal-proximal = CaP, cranial-proximal = CrP). Instrumental color assessment indicated that L ∗ (lightness) values tended to be lower for the CaD and CrD regions of all muscle locations, with higher L ∗ values recorded for the CrP regions of muscle sections. Instrumental tenderness measurements for Meullenet–Owens razor and Warner–Bratzler shear force values were generally lower for the CaD region of the D section, whereas regions within the V section were tougher and required greater shear force. Sensory panelists perceived lower amounts of connective tissue in the CaD of the D section, which tended to be more tender, whereas higher levels of connective tissue and greater toughness occurred in the CaP and CrP regions of the M and V sections. These results provide a detailed muscle profile of the quality variation within the semimembranosus, and may be used to further enhance the fabrication and marketability of this beef subprimal cut.
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