| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 2450177 | Meat Science | 2012 | 5 Pages |
Beef forequarter muscles biceps brachii (BRB), brachialis (BRA), complexus (COM), splenius (SPL), infraspinatus (INF), teres major (TER), rhomboideus (RHO), subscapularis (SUB), supraspinatus (SUP), triceps brachii long-head (TRB) and triceps brachii lateral-head (TRI) were obtained from Mexican beef carcasses originated from Bos indicus (Bi, n = 10) or Bos taurus (Bt, n = 10) young bulls. Muscles were analyzed for WBSF, cooking loss, and moisture and fat contents. INF had the lowest WBSF (37.23 N) and cooking loss (31.78%) of all. RHO exhibited the lowest moisture (72.62%) and highest fat content (5.23%) of all. Bi genotype exhibited higher WBSF (53.78, 48.69 N), higher cook loss (36.27, 34.32%), higher fat content (2.93, 2.35%), and lower moisture content (73.70, 75.07%) than Bt. Further research is needed to estimate the actual consumer acceptance of beef forequarter muscles and their marketing potential as individual cuts in the Mexican market.
►We studied 11 unaged muscles from Mexican Bos indicus and B. taurus young bulls. ►A strong variability in the chemical and cooking properties of muscles was observed. ►All muscles except infraspinatus were tough while rhomboideus was the fattiest one. ►Muscles from B. taurus were softer and had lower cooking loss than those of B. indicus. ►Further research on the effect of aging on the tenderness of muscles is needed.
