#4-Meat Tenderness- MEATS Exam B

What are the 5 tender muscles?

1. Psoas Major

2. Infraspinatus

3. Gluteus medius

4. Longissimus dorsi

5. Triceps Brachii

What are the 6 intermediate muscles?

1. Biceps Femoris (sirloin)

2. Rectus femoris

3. Adductor

4. Semitendinosus

5. Semimembranosus

6. Bicep femoris (Round)

What are the 4 tough muscles?

1. Deep pectoral

2. Latissimus dorsi

3. Trapezius

4. Superficial pectoral

What two meat cuts are the most tender according to the National Beef Tenderness in terms of shear force?

Tenderloin steak (5.7lb) and Top Blade Steak (6.7lb)

What is the meat cut that is the toughest according to the National Beef Tenderness in terms of shear force?

Top Round Steak (11.7lb)

What are some differences among muscles?

Actomyosin effect, background effect, and bulky density or lubrication effect

_______ were more tender than steak counterparts

Roasts

Actomyosin Effect Characteristics

Sarcomere length, muscle fiber diameter, and sarcomere/fragment (fewer=more tender)

Background effect Characteristics

Concentration of stromal proteins, size of elastin fibrils, and solubility of collagen

Bulk density or Lubrication effect

Amount of marbling and distribution of marbling

Tender vs Tough in terms of sarcomere length

The longer the sarcomere the more tender

Tender vs Tough in terms of sarcomere fragment

Tender has less # of sarcomeres that fragment than tough (less fragments=more tender)

Tender vs Tough in terms of amount of stromal proteins

Tender has less stromal proteins

Tender vs Tough in terms of the size of elastin fibrils

Tender has smaller elastin fibrils compared to tough which have larger

Tender vs Tough in terms of collagen solubility

Tender has higher collagen solubility than tough

Tender vs Tough in terms of amount of marbling

Tender has more marbling percentage

Tender vs Tough in terms of distribution of marbling

Tender is extensive whereas tough is collected

What are some additional factors that affect meat tenderness?

• Breed type

• Locomotive vs support muscles

• Quality grade effects

• Degree of doneness

Which is tougher, Bos indicus or Bos taurus. Why?

Bos Indicus, because it has greater amounts of calpastatin

Quality grade effects

Prime has more marbling than choice and choice has more than select