Tenderness, Sensory, and Color Attributes of Two Muscles from the Beef Knuckle

Authors

Blaine E. Jenschke, University of Nebraska-Lincoln
Brittni J. Swedberg, University of Nebraska-Lincoln
Chris R. Calkins, University of Nebraska-LincolnFollow

Date of this Version

January 2008

Comments

Published in 2008 Nebraska Beef Cattle Report. Copyright © 2007 The Board of Regents of the University of Nebraska.

Abstract

Twelve USDA Choice and twelve USDA Select quadriceps muscles were fabricated traditionally or the seams it shares with the top and bottom round were separated pre-rigor to test the effect of pre-fabrication on tenderness, sensory, and color. Results from this study indicated treatment had minimal effects on quality attributes. The proximal portions of the knuckle were more tender, lighter in color, and more red when compared to the distal portions, although all were reasonably tender. Pre-fabrication can be conducted without detriment to product quality.