Optimal utilization of the beef chuck

The effects of a prerigor CaCl₂ injection and blade tenderization on several sensory and physical characteristics of beef infraspinatus and longissimus muscles were determined. Blade tenderization resulted in increased tenderness (P<0.05) of postrigor infraspinatus muscle as measured by sensory panel, and numerically higher, though insignificant (P>0.05), sensory scores for postrigor longissimus muscle. However, no improvements (P>0.05) in tenderness of prerigor CaCl₂ injected muscles were observed due to blade tenderization. Objective and subjective measurements revealed that prerigor CaCl₂ injected muscles were less tender (P<0.05) than postrigor muscles independent of blade tenderization. Furthermore, steaks from prerigor CaCl₂ injected cuts had lower (P<0.05) texture scores for both muscles and flavor scores for infraspinatus samples, as well as higher microbial counts (P<0.05) than samples from postrigor muscles. Increased aging from 3 days to 7 days resulted in improved (P<0.05) tenderness, but also resulted in decreased (P<0.05) flavor, texture, color, and overall appearance scores, as well as increased (P<0.05) TBA values and microbial load.

Name thesis:degree_name

Master of Science

Level thesis:degree_level

masters

Discipline thesis:degree_discipline

Food Science and Technology

Department dc:contributor.department

Food Science and Technology

Grantor dc:publisher

Virginia Tech

Year dc:date.issued

1992

Author dc:creator

• Benito-Delgado, Julian

Chair dc:contributor.committeechair

• Claus, James R.

Committee members dc:contributor.committeemember

• Marriott, Norman G.
• Graham, Paul P.

Statement dc:rights

• In Copyright

Licence dc:rights.uri

• http://rightsstatements.org/vocab/InC/1.0/

Language dc:language.iso

en

Dc Identifier Other

etd-09192009-040231

OAI identifier oai:identifier

oai:vtechworks.lib.vt.edu:10919/44842