Date of this Version
Twenty-seven and 12 muscles, respectively, from the chuck and round were analyzed for objective color, expressible moisture, emulsion capacity, pH, total collagen content total heme-iron content, and proximate composition. Observations of these physical and chemical properties showed a vast range of results. The range in data reveal the variation within and among muscles. Knowledge of this variation can lead to proper usage, thereby increasing value of the beef chuck and round. Quality grade had the most pronounced effects, whereas yield grade and weight showed fewer effects on these traits across all 39 muscles.