Chuck Muscles Research Articles

Length of Aging has Greater Effect than Lactic Acid Treatment on Color Stability of Beef Chuck Muscles

Length of Aging has Greater Effect than Lactic Acid Treatment on Color Stability of Beef Chuck Muscles

Freezing, thawing and aging improves the tenderness of chuck muscles from young bulls of different phenotypes

We evaluated eleven chuck muscles from phenotypically selected Brahman (BR, n =10) and Charolais (CH, n =10) young bull carcasses for the effect of freezing, thawing, and aging for 2, 9, 16, and 23 days on Warner-Bratzler shear force(WBSF) Splenius, infraspinatus, teres major, rhomboideus, and subscapularis from both phenotypes, and complexus from CH had tender (≤ 40 N) 9 d WBSF values. No further improvement in WBSF was observed beyond 9 days of aging. Overall, we observed freezing, thawing and aging of several chuck muscles from young bulls significantly improves beef tenderness. Further studies would help optimizing this tenderization strategy and assess its potential impact on other meat quality attributes.

Freezing, thawing and aging improves the tenderness of chuck muscles from young bulls of different phenotypes

We evaluated eleven chuck muscles from phenotypically selected Brahman (BR, n =10) and Charolais (CH, n =10) young bull carcasses for the effect of freezing, thawing, and aging for 2, 9, 16, and 23 days on Warner-Bratzler shear force (WBSF). Splenius , infraspinatus , teres major , rhomboideus , and subscapularis from both phenotypes, and complexus from CH had tender (≤ 40 N) 9 d WBSF values. No further improvement in WBSF was observed beyond 9 days of aging. Overall, we observed freezing, thawing and aging of several chuck muscles from young bulls significantly improves beef tenderness. Further studies would help optimizing this tenderization strategy and assess its potential impact on other meat quality attributes .

The impact of beef chuck muscle isolation on color of ground chuck

The impact of beef chuck muscle isolation on color of ground chuck

Characteristics of beef from intensively fed western Baggara cattle: carcass yield and composition

Sixteen heifers and an equal number of bull calves of western Baggara type were used to study the characteristics of carcass and wholesale cuts at Kuku Livestock Research Station, Khartoum North, Sudan. Each of the two sex groups was subdivided into 4 subgroups of 4 animals. All the animals were fed, ad libitum , a similar complete diet for 16 weeks from 4 November 2002 to 24 February 2003. Bulls carcass had significantly (P< 0.05) greater proportion of forequarter than that of the heifers, whereas heifers carcass had significantly (P< 0.05) greater proportion of hindquarter than that of the bulls. Heifer’s carcass had more primal cuts proportion than that of bulls, though the difference was not significant. Bulls carcass had significantly (P< 0.001) greater muscle proportion and significantly (P< 0.01) lower fat proportion in the forequarter than in that of heifers. Bone weight proportion of the heifers carcass forequarter was lower than that of the bulls, though the difference was not significant. Similarly hindquarter of the bulls carcass had higher proportion of muscle and bone, though the differences were not significant while the heifer carcasses hindquarter fat proportion was significantly (P<0.01) higher compared with that of bull carcasses. No significant differences were found in the yield of wholesale cuts weight as % of carcass weight other than the neck, chuck and blade and rump. The former two cuts were significantly (P<0.01) heavier in bull carcass, while the rump cut was significantly (P<0.05) heavier in heifer carcass. The proportion of muscle weight of the cuts as % of carcass weight was generally higher in all cuts except in the shin and rump cuts obtained from bulls as compared with that of heifers. On the other hand heifers gained higher proportion of fat in all carcass cuts as compared with that of bulls. Bulls had significantly (P<0.01) higher proportion of neck muscle and significantly (P<0.001) very high proportion of chuck and blade muscle and neck bone than that of heifers.

PRE‐RIGOR MANIPULATION OF BEEF FORESHANK ALTERS SARCOMERE LENGTH OF INDIVIDUAL CHUCK MUSCLES

ABSTRACT Sixteen beef carcasses were harvested to determine the effect of pre‐rigor foreshank positioning on the ultimate sarcomere length and objective tenderness values of seven chuck muscles. After final inspection, the left side foreshank was positioned caudal to the point of the shoulder and secured until the completion of rigor. The right side foreshank served as the control and was allowed to hang in the normal position, cranial to the point of the shoulder. Biceps brachii, infraspinatus, pectoralis profundus, serratus ventralis, supraspinatus, teres major and triceps brachii muscles were excised from each carcass half for sarcomere length and Warner–Bratzler shear force determinations. Results indicate that sarcomere length was altered (P &lt; 0.05) for all muscles. When the foreshank was placed in the caudal position pre‐rigor, both the serratus ventralis and triceps brachii muscles had higher (P &lt; 0.05) shear values than when the foreshank was allowed to remain in its natural position.PRACTICAL APPLICATIONSAs the beef industry continues to search for methods to add value to the chuck, these data may offer insight into a practical method to increase sarcomere length and enhance palatability and marketability of underutilized muscles.

Effect of muscle type and cooking temperature on liver‐like off‐flavour of five beef chuck muscles

SummarySteaks (1.9 cm thick) from the US Department of Agriculture (USDA) Select grade beef chuck muscles (Infraspinatus, Longissimus dorsi, Serratus ventralis, Supraspinatus and Terres major) were cooked to two temperatures commonly applied in US restaurants (71 °C and 82 °C) and evaluated for liver‐like off‐flavour by trained panel. Pigment content of raw muscles were determined to establish its effect on liver‐like off‐flavour. Mean myoglobin content of Serratus (9.26 mg g−1) was significantly lower than other beef chuck muscles analysed in this study. Infraspinatus had highest (P &lt; 0.05) mean liver flavour of 2.08 where other muscles had &lt;2. Rancid flavour was slightly but significantly increased from 1.34 to 1.58 as internal cook temperature increased from 71 °C to 82 °C; however mean thiobarbituric acid (TBA) values were not affected by cooking temperature. Infraspinatus had small but significant incidence of liver‐like off‐flavour. Cooking temperature had a clear impact on rancidity as evaluated by trained panel but no direct impact on liver‐like off flavour was observed.

The effect of sodium lactate, potassium lactate, carrageenan, whey protein concentrate, yeast extract and fungal proteinases on the cook yield and tenderness of bovine chuck muscles

This study evaluated the efficacy of injection with enhancement solutions containing sodium lactate (NaLac), potassium lactate (KLac), carrageenan, whey protein concentrate (WPC), yeast extract or fungal proteinases alone or in combination with NaCl at increasing the tenderness and cook yield of bovine M.supraspinatus and M. tricepsbrachii caput longum. Muscle sections (400g) were injected with enhancement solutions at an injection rate of 110% to give specific residual concentrations as follows: 0.5% NaCl; 2% NaLac; 2% KLac; 0.5% NaCl+1 or 2% NaLac; 0.5% NaCl+1% KLac; 0.5% NaCl+0.4% sodium tripolyphosphate (STPP)+2% NaLac; 0.5% NaCl+0.4% STPP, 1.5% WPC+/-0.5% NaCl, 1.0% carrageenan+/-0.5% NaCl, 0.5% yeast extract or 0.0005% and 0.001% fungal enzymes. Injection with solutions containing sodium or potassium lactates (alone or in combination with NaCl and STPP), WPC, carrageenan and yeast extract significantly (P<0.05) decreased WBSF values and increased sensory tenderness ratings, compared to non-injected controls. All of these ingredients in water also significantly (P<0.05) increased cook yield with the exception of yeast extract which had no significant effect. The fungal enzymes in a water carrier acted as effective tenderising agents in both muscles but when used at the higher level resulted in a significant decrease in percentage cook yield. Injection of the chuck muscles with these ingredients and water represents an effective method of improving their tenderness and in most cases also increasing percentage cook yield.

Intramuscular tenderness variation within four muscles of the beef chuck1

The i.m. tenderness variation was examined within four beef chuck muscles, the infraspinatus (IF), supraspinatus (SS), triceps brachii (TB), and serratus ventralis (SV). The IF, SS, TB, and SV muscles were cut into 2.5 cm thick steaks perpendicular to the long axis of the muscle. An identification tag was placed on each steak, consisting of a muscle identification number, steak number, and orientation of the steak. Steaks were vacuum-packaged and stored at -22 degrees C until subsequent analysis. Steaks were thawed at 1 degrees C and cooked on electric broilers to an internal temperature of 71 degrees C. One core was removed from each 2.5-cm x 2.5-cm section parallel to the muscle fiber and sheared once to determine Warner-Bratzler shear force (WBSF). The SS had an overall WBSF mean of 5.43 kg (SD = 2.20 kg) with no tenderness difference (P = 0.43) among steak locations. The IF had an overall WBSF mean of 3.16 kg (SD = 1.01 kg) with no tenderness difference (P = 0.51) among steak locations. The SV had a mean WBSF value of 4.37 kg (SD = 1.27 kg) with tenderness variation (P < 0.05) among steak locations; however, tenderness variations were not dispersed in a discernible pattern. The TB had a mean WBSF value of 4.12 kg (SD = 1.26 kg) with lower (P < 0.05) shear force in the middle region of the TB, and the distal and proximal ends were tougher (P < 0.05). Results of this study provided a reasonably detailed mapping of the tenderness regions within the IF, SS, TB, and SV muscles, and this information could be used to add value to the beef chuck by cutting and marketing consistently tender regions.

Evaluating consumer acceptability and willingness to pay for various beef chuck muscles1

In-home consumer steak evaluations, followed by centralized laboratory-setting auctions, were used to determine consumer (n = 74 consumers) acceptability and willingness to pay for various beef chuck muscles. The infraspinatus (IF), serratus ventralis (SV), supraspinatus (SS), and triceps brachii (TB) from the beef chuck were evaluated against LM steaks from the rib to determine price and trait differentials. Muscles from USDA Choice, boneless, boxed-beef sub-primals were aged 14 d, frozen, and cut into 2.5-cm-thick steaks. Consumers received two steaks from each muscle for in-home evaluations of uncooked steak appearance and cooked steak palatability. After in-home evaluation of steaks, consumers participated in a random nth price auction session to determine willingness to pay for those steaks. Muscles differed (P < 0.05) for overall like of appearance, like of size, like of shape, and like of leanness; LM generally rated the highest. Steaks from the LM rated highest (P < 0.05) for overall like, and steaks from the SS and SV were lowest (P < 0.05) for overall like. Juiciness and beef flavor intensity scores were highest (P < 0.05) for steaks from the LM and IF, whereas SS steaks received the lowest (P < 0.05) juiciness scores, and SS and SV steaks were rated lowest (P < 0.05) for beef flavor intensity. Average auction price differentials differed (P < 0.05) from the LM, and were -0.71 dollars, -0.79 dollars, -1.75 dollars, and -2.44 dollars/0.45 kg for the TB, IF, SS, and SV, respectively. Average appearance trait differentials and average palatability trait differentials were correlated significantly with average price differentials. Results indicate the IF and TB were acceptable to consumers as steaks but only at prices lower than the LM.

Enhancing palatability traits in beef chuck muscles

Thirty-six USDA Select complexus, latissimus dorsi, rhomboideus, serratus ventralis (SEV), splenius, subscapularis, supraspinatus (SUS), and triceps brachii (TRB) muscles were studied. Muscles were assigned to one of four treatments: control, marinated, needle-pumped, and vacuum-tumbled to reach 10% brine pick-up after treatment. The solution was formulated to have 0.5% of sodium chloride and 0.4% of sodium tripolyphosphate in the end product. Steaks from the SEV, SUS, and TRB muscles were cooked on a grill and the other five muscles were oven-roasted whole, all of them cooked to an internal temperature of 71 °C. Sensory evaluations and Warner–Bratzler shear force (WBSF) determinations were conducted immediately after cooking (Day-1), and after being cooked and stored frozen for 60 days (Day-60). For the Day-60 evaluation, samples were reheated using a microwave oven. The needle-pumped treatment reduced WBSF values compared to the control in 3 out of 8 muscles ( P < 0.05). The marinated treatment appeared to have the greatest influence on juiciness and was different from the control in 7 of 8 muscles ( P < 0.05). Comparing treated muscles to the control, tenderness was increased in 4 out of 8 muscles when needle pumped ( P < 0.05). Brine treatment reduced sensory detected connective tissue only in 2 of 8 muscles. More off-flavors were detected by the panel for marinated samples from six of eight muscles. All muscles had lower values for WBSF, less connective tissue and off-flavors, and higher juiciness, overall tenderness, and beef flavor intensity on Day-1 than Day-60. The needle-pumped method was slightly superior to the marinated and vacuum-tumbled treatments even though the differences were not always consistent. But, regardless of the application method, palatability traits were generally enhanced by brine treatments.

Optimizing Beef Chuck Flavor and Texture Through Cookery Methods

ABSTRACT: Eight cooked chuck muscles were subjected to Warner-Bratzler shear (WBS) force analysis in phase I of the study to choose the cooking methods and temperature combinations suitable for descriptive sensory analysis in phase II. WBS force analysis was unable to discriminate (P > 0.05) cooking and temperature combinations among various muscles. Nine chuck muscles were then subjected to cooking by grilling, roasting, and braising to an internal temperature of 63°C and 77°C. A panel of 10 trained judges performed the descriptive analysis of the cooked chuck muscle steaks. Grilling, under medium rare conditions, was most suitable for the chuck muscles because it yielded more juiciness and roasted flavor than any other cooking method/temperature combinations.

The effect of vitamin E supplementation on discoloration of injection-site lesions in retail cuts and the greening reaction observed in injection-site lesions in muscles of the chuck.

Concern has been raised about green discoloration of injection-site lesions in chuck muscles in modified-atmosphere packages. Objectives were: 1) to recreate green lesions, 2) to compare the severity of discoloration of injection-site lesions in chucks from carcasses of control or vitamin E-supplemented steers, and 3) to identify pigment(s) responsible for discoloration via in vitro color reactions. In Exp. 1, 23 steers (BW = 415 kg; 37 d before harvest) were injected with one of 12 pharmaceuticals, following label directions for route and dose, with the exception of a 5-mL maximum dose, to identify a product that could result in discoloration. Two vaccines (Products A and B) resulted in greening. In Exp. 2, 50 steers were injected (i.m.) with Product A and assigned to the control or vitamin E (1,000 IU/steer daily for 60 d) group. After retail display, 80 and 72% of steaks from the control and treatment groups, respectively, were discolored. Although vitamin E did not reduce (P = 0.53) greening, there was a trend (P = 0.10) toward delay discoloration of lesions from the treatment group. In Phase I of Exp. 3, pigments extracted from green lesions obtained from Exp. 2 were compared with solutions, exposed to a high partial pressure of oxygen (ppO), of myoglobin (Mb), copper sulfate, hydrogen peroxide (H2O2), vaccine, and aluminum hydroxide either alone or in combination. In Phase II of Exp. 3, solutions of two or more of Mb, Cu, sodium sulfide, sodium sulfite, sodium sulfate (Na2SO4), and H2O2 were made at pH 7.2 or 5.5 and exposed to low or high ppO. Normal muscle tissue displayed a 3.2 and 56.7% decrease in absorbance/microg of protein as wavelength changed from 654 to 656 nm and 656 to 658 nm, respectively. Pigments from control and treatment group green tissue displayed a 164.5 and 621.3% increase, respectively, in absorbance/microg of protein as wavelength changed from 654 to 656 nm. As wavelength changed from 656 to 658 nm, the absorbance/microg of protein for control and treatment group lesions decreased by 75 and 109%, respectively. The Mb+Cu+Na2SO4 solution, at pH 5.5 and high ppO, exhibited similar absorbance trends as green lesions indicating that greening may result from a Mb, Cu, and Na2SO4 interaction. Results indicated that greening varies with pharmaceuticals and oxidation of tissue cannot be controlled with vitamin E supplementation. Research on the causative agents of green discoloration, with an emphasis on compounds containing sulfate or Cu, is needed.

Fiber-type composition of muscles of the beef chuck and round.

Thirty-eight muscles of the beef chuck and round were histochemically stained to characterize fiber-type composition in order to facilitate optimal muscle use in value-added products. Select-grade chucks and rounds (n = 4 each) were chosen to represent two carcass weight classes (250 to 295 kg and 363 to 410 kg) and two yield grades (1 and 3). Muscles were sectioned and stained with a procedure that included a succinate dehydrogenase and an adenosine triphosphatase staining technique. Number and diameter of beta-red, alpha-red, and alpha-white muscle fibers were used to determine muscle fiber percentage, muscle fiber area, and percent area in each muscle. Weight did not significantly (P > 0.05) affect these muscle fiber-type characteristics, probably because of limited sample numbers. Muscles containing greater than 40% beta-red fibers were classified as red; greater than 40% alpha-white fibers were classified as white. All other muscles were classified as intermediate. Nine of 12 round muscles were white, including semitendinosus, biceps femoris, rectus femoris, adductor, and semimembranosus. The chuck muscles were red (10 of 26), intermediate (9 of 26), and white (7 of 26). These data indicate variable fiber-type composition of most of the muscles of the beef chuck and round. Functional and biochemical traits of each muscle fiber class would be expected to create different processing characteristics, which would influence optimal muscle use in value-added products.

Triose Phosphate Isomerase as an Endogenous Time‐temperature Integrator to Verify Adequacy of Roast Beef Processing

ABSTRACT:Bovine muscle type had a large influence on the initial activity and heat stability of triose phosphate isomerase (TPI). TPI activity in the round muscles was more heat labile than in the chuck muscles. Residual TPI activity in bovine semimembranosus muscle was determined after cooking using adequate and corresponding inadequate U.S. Department of Agriculture processing schedules. In both water bath and pilot oven studies, TPI activity was similar in adequately processed beef (about 2 U/g) and increased when inadequately processed by reducing the holding time by 0.5 and 1.0 log at each temperature. Taken together, these results suggested that TPI could be used as an endogenous time‐temperature indicator to verify processing adequacy of roast beef if the muscle used in the product was known.

The kinetics of cooked meat haemoprotein formation in meat and model systems

The rate of cooked meat haemoprotein formation (measured as the rate of loss of myoglobin solubility) was found, at least initially, to obey first order kinetics in meat, aqueous muscle extracts and mixtures of myoglobin and bovine serum albumin. In meat at 60 °C the rate was dependent on the species, (the pigment was formed significantly faster in lamb m. longissimus dorsi than in beef m. longissimus dorsi) and anatomical location (cooked meat haemoprotein was formed in beef m. 1. dorsi about twice as rapidly as in both beef shin and chuck (shoulder) muscle of similar pH). The rate of formation was similar in aqueous muscle extracts to that found in meat and in these systems increased with decreasing pH. The activation energies for all beef systems studied were similar and typical of those associated with protein denaturation (~300 KJ mol −1); however, that from lamb appeared to be lower (~200 KJ mol −1). The problems of using colour as an index of temperature reached, either for microbial safety ( E. Coli 0157:H7 destruction) or quality are discussed in the light of these results.

Functionality of high and low voltage electrically stimulated beef chilled under moderate and rapid chilling regimes

Chuck muscles from 24 beef carcasses electrically stimulated (ES) with either high or low voltage, or a combination of both, and submitted to conventional or rapid chilling regimes were used in a model system study (pH, salt-solubloe protein extraction, emulsifying capacity) and in frank-further fabrication and analysis (yield, color, texture). Glycolytic rates measured in the loin had no effects on the functional parameters or on the quality of frankfurters. The ultimate pH values of unstimulated carcasses remained higher than in any ES carcasses, and led to higher protein extraction ( P ≤ 0·05). However, ES had no further influence on the emulsifying capacity or on frankfurter yield and quality parameters independently of the voltage used (P > 0·05). Chilling regimes had no influence on the functional parameters of the model system but slightly influenced the yield and chewiness of the frankfurters (P ≤ 0·05). Therefore, the use of any type of ES in combination with either conventional (Canadian) or more rapid chilling is unlikely to have commercial significance on the yield or quality of frankfurters.

EFFECT, DEVELOPMENT AND OPTIMIZATION OF MIXING TEMPERATURE, TIME AND PARTICLE REDUCTION IN THE MANUFACTURE OF RESTRUCTURED BEEF STEAK

ABSTRACTRestructured beef steaks were processed from USDA Select chuck muscles without the use of additives, and three processing variables were utilized at three different levels: ‐2, 0, +2C for mixing temperature, 12, 18, 24 min for mixing time and 1, 2, 3 passes through a kidney plate for particle size reduction. A sensory panel composed of 149 untrained consumer panelists evaluated the 27 treatment combinations for five sensory attributes. Instrumental determinations were also made. Increasing mixing temperature and decreasing particle size significantly decreased sensory tenderness, flavor and overall acceptance and increased instrumental hardness and springiness of the restructured beef steaks. Increasing mixing time had a significant effect on sensory appearance and on instrumental cohesiveness and gumminess. The means for sensory scores were used for a response surface analysis (RSM) to optimize the three processing variables. Significant models were found for tenderness (P&lt;0.05), overall acceptance (P&lt;0.05) and flavor (P&lt;0.15). Using a sensory score of 6.00 (like slightly) as an acceptable score, optima for the processing variables were determined. To obtain an acceptable product, the meat should be ground by two passes through the kidney plate then mixed at a maximum temperature of 0.67C for 12 min.

Use of chuck muscles and their acceptability in restructured beef/surimi steaks.

Ten major muscles along with any unidentifiable lean, were carefully excised from 16 Choice square-cut chucks Yield Grade 2, and placed according to previously determined tenderness rankings, into one of three muscle groups. Group 1 was composed of the most tender muscles, and contained the infraspinatus, longissimus, and triceps brachii. Group 2 contained intermediate tenderness muscles and was composed of the serratus ventralis, deep pectoral, and complexus. Group 3 contained the least tender muscles and was composed of the biceps brachii, supraspinatus, rhomboideus, trapezius, deltoids, and neck muscles. Each group was restructured into beef/surimi steaks and was evaluated. Total muscle yield before trimming accounted for 66.2% of the chuck. Careful fat trimming, desinewing, and internal seam cutting on individual muscles resulted in 34.7% lean available for the restructuring of steaks. The triceps brachii, longissimus, supraspinatus, and infraspinatus required the least trimming and were easiest to excise. These muscles made up 49% of the trimmed meat and 13.7% of the total chuck. Steaks were evaluated by a consumer sensory panel for tenderness, flavor, overall preference, and intent to purchase. There were no differences detected by consumers among the muscle groups for the sensory traits studied. Tenderness and flavor were rated equal to intact steaks for all muscle groups studied. The consumer sensory panel indicated that Groups 1 and 2 would be purchased twice a month and Group 3 once a month.

Factors influencing intermuscular fat and other measures of beef chuck composition

Carcasses from 59 steers produced from the mating of Braford, Simbrah, Senepol, and Simmental bulls to Brahman- and Romana Red-sired cows and Brahman bulls mated to Angus cows were used in this study. Effects of sire breed and feeding calves vs yearlings on fat depots in the chuck, when steers were fed to 1.0 cm external fat, were determined. Breed of sire and feeding calves vs yearlings had no effect (P greater than .05) on percentage of intermuscular fat. However, carcasses from Braford-sired steers had a higher (P less than .05) percentage of dissectable subcutaneous fat on the chuck than did those from other breed groups. Carcasses from Simmental-sired steers were superior (P less than .05) to those from Braford-sired steers in USDA yield grade and had a higher average marbling score (P less than .05) than the Simbrah-sired group. Estimated kidney, pelvic, and heart (KPH) fat was higher (P less than .05) in carcasses from Brahman-, Simbrah-, and Senepol-sired steers than in Braford-sired steers. Steers fed as calves had higher percentages (P less than .05) of KPH fat and major chuck muscles than did those fed as yearlings. The best single predictor of percentage of intermuscular fat within the chuck was adjusted fat over the ribeye (R2 = .46).