The authors gratefully acknowledge the technical assistance of J. Kolade and O. Bolarinwa.
Shear Force Values for Steaks from the Semitendinosus Muscle of Pre-Rigor Leg-Twisted Beef Carcasses
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 48, Issue 5, pages 1577–1578, September 1983
How to Cite
ODUSANYA, S. O. and OKUBANJO, A. O. (1983), Shear Force Values for Steaks from the Semitendinosus Muscle of Pre-Rigor Leg-Twisted Beef Carcasses. Journal of Food Science, 48: 1577–1578. doi: 10.1111/j.1365-2621.1983.tb03548.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 2/22/83; accepted 5/13/83
The imposition of leg-twist treatment to intact beef carcass sides increased the mean, mode and median of the shear values of cooked semitendinosus muscle. Steaks from treated sides were uniformly tougher than steaks from nontreated sides. In both treated and nontreated sides, the anterior end of the muscle was tougher than the posterior end.