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Serratus ventralis muscles from eight USDA Choice and eight Select carcasses were obtained. Samples were enhanced with a marination or left as controls, then blade tenderized once as whole muscles and cut into steaks. Enhanced steaks were then blade tenderized individually. Odd-numbered steaks were cooked, cored, and sheared for Warner-Bratzler (WBS) shear force determination. Tenderness was found to vary sporadically throughout the muscle with the posterior end being the most tender, regardless of grade. Enhanced samples produced lower WBS values than controls. The serratus ventralis does respond to enhancement techniques, and steaks could especially be fabricated from the posterior end.