SENSORY EVALUATION OF BEEF-FLAVOR INTENSITY, TENDERNESS, AND JUICINESS AMONG MAJOR MUSCLES

Twelve muscles from eight USDA Select/Choice grade steers were evaluat ed for beef-flavor intensity, tenderness, and juiciness. The biceps fe moris, psoas major, gluteus medius, semimembranosus, and triceps brach ii were similar in beef-flavor-intensity (P > 0.05) and were ranked as the most intensely flavored of all muscles. The rectus femoris, longi ssimus lumborum, serratus ventralis, infraspinatus, semitendinosus, pe ctoralis profundus, and supraspinatus generally were less intense in b eef-flavor than the other muscles and were ranked from highest to lowe st intensity in that order. The psoas major was the most tender (P < 0 .05) followed by the infraspinatus, longissimus lumborum, and rectus f emoris, which were similar (P > 0.05). Generally, muscles from the chu ck and loin were juicier than those from the round.