PRE-RIGOR MANIPULATION OF BEEF FORESHANK ALTERS SARCOMERE LENGTH OF INDIVIDUAL CHUCK MUSCLES

Abstract

ABSTRACT

Sixteen beef carcasses were harvested to determine the effect of pre-rigor foreshank positioning on the ultimate sarcomere length and objective tenderness values of seven chuck muscles. After final inspection, the left side foreshank was positioned caudal to the point of the shoulder and secured until the completion of rigor. The right side foreshank served as the control and was allowed to hang in the normal position, cranial to the point of the shoulder. Biceps brachii, infraspinatus, pectoralis profundus, serratus ventralis, supraspinatus, teres major and triceps brachii muscles were excised from each carcass half for sarcomere length and Warner–Bratzler shear force determinations.

Results indicate that sarcomere length was altered (P < 0.05) for all muscles. When the foreshank was placed in the caudal position pre-rigor, both the serratus ventralis and triceps brachii muscles had higher (P < 0.05) shear values than when the foreshank was allowed to remain in its natural position.

PRACTICAL APPLICATIONS

As the beef industry continues to search for methods to add value to the chuck, these data may offer insight into a practical method to increase sarcomere length and enhance palatability and marketability of underutilized muscles.