Chemical, Physical and Sensory Characteristics of Bovine Muscle From Four Quality Groups

Chemical, physical and sensory characteristics were investigated for the longissimus, gluteus medius and semitendinosus muscles from beef carcasses which exhibited musculature of four quality groups as follows: (1) normal in color, firmness and exudation; (2) normal in color but soft and exudative; (3) pale in color, soft and exudative; and (4) dark color, firm and dry. Significant differences were observed among the quality groups for myoglobin, hemoglobin, water‐holding capacity, transmission value, tenderness and cooking losses.