Intramuscular Tenderness and Muscle Fiber Orientation of Beef Round Muscles

Authors

Lasika S. Senaratne, University of Nebraska-Lincoln
Chris Calkins, University of Nebraska-LincolnFollow
Amilton S. de Mello Mello, University of Nebraska-LincolnFollow
Siroj Pokharel, University of Nebraska-Lincoln
Jeremy B. Hinkle, University of Nebraska-Lincoln

Date of this Version

2011

Comments

Published in 2011 Nebraska Beef Cattle Report. Published by the Agricultural Research Division, University of Nebraska Extension, Institute of Agriculture and Natural Resources, University of Nebraska-Lincoln. Copyright © 2011 The Board of Regents of the University of Nebraska.

Abstract

Intramuscular tenderness and muscle fiber orientation variations of beef round m. adductor femoris (AF), m. biceps femoris (BF), m. semimembranosus (SM), and m. semitendinosus (ST) were investigated. The first two proximal steaks of long head of BF were more tender than the rest. The tenderness decreased from the middle of the ST muscle to both ends. The anterior sides of the long head BF and ST were tougher than their posterior sides. The first four steaks of the SM were more tender than rest of the muscle. There was a significant tenderness increment from the middle of the AF to its both ends. Based on tenderness values, the first two to four steaks of long head BF, SM, and AF and middle steaks of ST, could be marketed as premium quality steaks.