Animal Science, Department of
Nebraska Beef Cattle Reports
Date of this Version
1-1-2008
Abstract
Six muscles were attained from 36 paired veal shoulders and each pair was assigned to one of six aging comparisons. After aging, muscles were cooked and evaluated using Warmer Bratzler shear force. The largest decline in shear force occurred during comparison of 3 and 10 days aging with additional improvements found up to 24 days. The m. infraspinatus was the most tender muscle; the m. supraspinatus was the toughest. The m. serratus ventralis had the greatest response to aging and the m. pectoralis profundus (brisket) had the least.
Comments
Published in 2008 Nebraska Beef Cattle Report. Copyright © 2007 The Board of Regents of the University of Nebraska.