Optimal utilization of the beef chuck

Abstract

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.