USE OF CHUCK MUSCLES AND THEIR ACCEPTABILITY IN RESTRUCTURED BEEF SURIMI STEAKS

Ten major muscles along with any unidentifiable lean, were carefully e xcised from 16 Choice square-cut chucks Yield Grade 2, and placed acco rding to previously determined tenderness rankings, into one of three muscle groups. Group 1 was composed of the most tender muscles, and co ntained the infraspinatus, longissimus, and triceps brachii. Group 2 c ontained intermediate tenderness muscles and was composed of the serra tus ventralis, deep pectoral, and complexus. Group 3 contained the lea st tender muscles and was composed of the biceps brachii, supraspinatu s, rhomboideus, trapezius, deltoids, and neck muscles. Each group was restructured into beef/surimi steaks and was evaluated. Total muscle y ield before trimming accounted for 66.2% of the chuck. Careful fat tri mming, desinewing, and internal seam cutting on individual muscles res ulted in 34.7% lean available for the restructuring of steaks. The tri ceps brachii, longissimus, supraspinatus, and infraspinatus required t he least trimming and were easiest to excise. These muscles made up 49 % of the trimmed meat and 13.7% of the total chuck. Steaks were evalua ted by a consumer sensory panel for tenderness, flavor, overall prefer ence, and intent to purchase. There were no differences detected by co nsumers among the muscle groups for the sensory traits studied. Tender ness and flavor were rated equal to intact steaks for all muscle group s studied. The consumer sensory panel indicated that Groups 1 and 2 wo uld be purchased twice a month and Group 3 once a month.