Reciprocal Meat Conference Abstracts

Adding Value on M. Infraspinatus Caudal Tip

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Abstract

ObjectivesAdding value to beef products is an alternative to improve industry profitability. Recently, the m. subscapularis was presented to consumers as a novel beef cut that provides great eating experience due to its tenderness. The caudal tip of the m. infraspinatus is often left on the rib after separation of the chuck and it is usually used as 80/20 trim. The objective of this experiment was to evaluate tenderness and cooking yields of the m. infraspinatus caudal tip and verify the opportunity of exploring this cut as an added-value product.Materials and MethodsBoth m. subscapularis and caudal tip of m. infraspinatus were obtained from a commercial abattoir. Muscles were fabricated from A-maturity carcasses, USDA Choice-graded. A total of 15 m. subscapularis and 30 caudal tips of the m. infraspinatus were transferred under refrigeration to the University of Nevada, Reno Meat Quality Lab, where they were aged until complete 15 d post mortem at 5°C. Due to its size, two caudal tips were randomly combined into a single sample. A total of 15 experimental units per treatment (muscle) were analyzed for Warner-Bratzler Shear Force and cooking yields. Samples were cooked on a tabletop grill and after temperature reached 35°C, samples were flipped and cooked until temperature reached 70°C at the geometric center. After cooking, samples were cooled for 24h (cooled to approximately 5°C) and at least 6 cores (1.27 cm in diameter) were obtained from each sample. Cores were sheared with a Warner-Bratzler blade where the crosshead speed was 500 mm/min with a 100kg load cell. Data was analyzed by using PROC GLIMMIX of SAS (SAS Inst. Inc., Cary, NC) as a CRD.ResultsAlthough numerical differences were observed for cooking yields, results did not differ statistically (P = 0.78). For m. subscapularis and caudal tip of m. infraspinatus, cooking loss was 21.37 and 20.99% of total weight, respectively. Similar WBSF values were observed for both muscles (P = 0.11). Values for objective tenderness for m. subscapularis and the caudal tip of m. infraspinatus were 2.35 and 2.63 Kgf, respectively.ConclusionThe m. infraspinatus caudal tip showed similar cooking yields and objective tenderness when compared to m. subscapularis. Results of this work suggest that it is possible to add value to m. infraspinatus caudal tip and improve industry profitability.

Keywords: vegas strip steak, bonanza cut, WBSF, added-value

How to Cite:

Yeh, Y., Ragnone, M. & De Mello, A., (2018) “Adding Value on M. Infraspinatus Caudal Tip”, Meat and Muscle Biology 1(2). doi: https://doi.org/10.221751/rmc2016.084