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The fiber type composition of 38 muscles of the beef chuck and round was studied to facilitate optimal muscle use in value-added products. Select grade chucks and rounds (n=4 each) were used. Muscles containing greater than 40% -red fiber numbers were classified as red; greater than 40%-white were classified as white. All others were classified as intermediate. Nine of 12 round muscles were white, while chuck muscles were equally dispersed between red (10 of 26), intermediate (9 of 26), and white (7 of 26), indicating variation among muscles of the chuck, which may create differences in processing characteristics.