RANKING BEEF MUSCLES FOR WARNER-BRATZLER SHEAR FORCE AND TRAINED SENSORY PANEL RATINGS FROM PUBLISHED LITERATURE

Meat scientists have long studied palatability traits of beef muscles, but few characterized numerous muscles over significant numbers of animals. The objective of this project was to rank the major beef muscles for Warner-Bratzler shear force (WBS) and sensory traits based on a comprehensive study of the literature, thereby compiling a large number of observations for each muscle. Muscles with three or more literature sources were ranked for WBS (n = 40), sensory tenderness (n = 14), juiciness (n = 13) and beef flavor (n = 9). Psoas major and infraspinatus were the top ranked for mechanical and sensory tenderness. Semitendinosus, gluteus medius, supraspinatus and pectoralis profundus were major muscles that were among the least tender. The Pearson correlation coefficient of WBS and sensory tenderness means was -0.84 (P = 0.001). These rankings may be useful as a reference for relative palatability of muscles. PRACTICAL APPLICATIONS Knowledge of the relative palatability and rank of individual muscle can serve as a resource at the retail and foodservice establishment to better meet consumers' needs, and through use in educational materials. The popularity and demand of the flat iron (infraspinatus) and petite tender (teres major) steaks are examples of better utilizing and merchandizing the carcass. Furthermore, it can aid processors and product development specialists in identifying additional muscles suitable for value-added processing and possibilities for acceptable muscle substitutions. Utilization by academics will be through reference for research needs and classroom instruction. The results of this ranking can be utilized by all sectors of the meat industry to ultimately provide an improved product for the consumer.