Variation in Composition and Sensory Properties for Beef Short Ribs

Authors

Justine J. Hosch, University of Nebraska-LincolnFollow
Kim Varnold, University of Nebraska-LincolnFollow
Lasika S. Senaratne Senaratne, University of Nebraska-LincolnFollow
Jerilyn Hergenreder, University of Nebraska-LincolnFollow
Michelle E. Semler, University of Nebraska-Lincoln
M.D. Chao, University of Nebraska-Lincoln
Chris R. Calkins, University of Nebraska-LincolnFollow

Date of this Version

2013

Citation

Published in 2013 Nebraska Beef Cattle Report.

Comments

Copyright © 2013 The Board of Regents of the University of Nebraska. Used by permission. All rights reserved.

Abstract

Beef short ribs (2-12) were collected from both sides of 10 Choice beef carcasses. Short ribs from the left side were utilized in a yield assessment and the right sides were prepared for a trained sensory panel. Ribs 9-12 had the greatest percent fat per rib and lower percent lean. Ribs 5-7 were intermediate in percent lean. Rib 5 was similar to ribs 9-10 for tenderness, and ribs 11-12 were rated least tender. Ribs 6-8 were rated highest for juiciness and ribs 5 and 11 were rated least juicy. No differences in off-flavor intensity existed among samples. These data suggest differences in short rib fabrication could be used to add value to the carcass.