Classification of different bovine muscles according to sensory characteristics and Warner Bratzler shear force

The aim was to examine how well different beef muscles from Norwegian Red bulls respond to the consumer needs. Ten carcasses were slaughtered at a commercial abbatoir, chilled at 4 °C for 48 h, and 10 muscles excised. After ageing for 9 days at 4 °C, the muscles were subjected to sensory and chemical analyses and classified according to these analyses in 4 quality groups. The results regarding the comparative quality of the muscles were similar to results from other studies on predominantly steers. M. infraspinatus showed superior tenderness, juiciness and colour properties and was the only muscle to be consistent in tenderness with 80% of the samples in the highest sensory quality class. Also M. triceps brachii and M. semimembranosus adductor were reasonably tender and consistent in tenderness. As compared with the studies on steers, the M. biceps femoris and M. vastus lateralis seemed to be less tender in bulls. Results regarding sensory colour intensity, juiciness and taste showed similar findings. The pattern of association between the muscles in this study was highly irregular as the relative muscle quality varied widely, which means that using M. longissimus dorsi as a quality indicator of all muscles in the carcass is questionable.