Muscle profiling: Characterizing the muscles of the beef chuck and round.

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...

The Effects of Quality Grade, Aging, and Location Within Muscle on WBSF in Beef Muscles of Locomotion1

Warner-Bratzler shear force for muscles from the upper 2/3 of USDA Choice grade was not significantly improved after 7 d postmortem aging, muscles from the USDA Select grade should be aged a minimum of 14 d postmortem to achieve optimum tenderness, and muscles need to be treated on an individual basis during fabrication and merchandizing of individual retail cuts or portions from muscles of the...

Flavor Relationships Among Muscles of the Beef Chuck and Round

Enhancement of beef chuck and loin muscles with ammonium hydroxide and salt.

The objective of this study was to evaluate the tenderness of beef chuck and round muscles when enhanced with ammonium hydroxide and salt at different pump levels. A randomized, complete block design of 4 treatments and 3 muscles with 3 replications was used, with a total of 15 subprimals per treatment. Treatments included a 0% (CON), 15% (T15), 22.5% (T22), and 30% (T30) target pump. The trice...

Physical and Chemical Properties of 39 Muscles from the Beef Chuck and Round