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The longissimus (LD), biceps femoris (BF), psoas major (PM), semitendinosus (ST) and semimembranosus (SM) muscles from 8 bulls and 8 steers were removed from sides at 1 day postmortem and 7 days postmortem. The sensory and textural properties were evaluated and related to meat composition, meat characteristics and mineral content. Muscles were ranked in order of increasing sensory tenderness ratings: PM>ST>LD>BF>SM. The amount of intramuscular fat was found to be positively correlated to sensory panel tenderness ratings. The amount of intramuscular collagen was found to be negatively correlated to sensory panel tenderness ratings. Muscle concentrations of copper, iron and manganese were found to be positively correlated to tenderness ratings.
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Seideman et al. (1989) studied this question.
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