Textural and Histologic Differences Among 3 Muscles in the Same Cut of Beef

SUMMARY ‐3 muscles. longissimus dorsi (LD), spinalis dorsi (SD) and trapezius (T) of beef rib steaks were compared for penetration. shear and histological characteristics. l‐in. steaks were cooked by oven broiling. Although the same muscles from adjacent steaks from an animal were quite similar, the 3 muscles within the steak differed markedly. It is suggested that the thin fibers of the perimysium end endomysium end the breakdown of the contractile fibers in cooking may contribute to the softness of the SD, whereas the solid muscle fibers, shrunken fiber bundles and larger amount of collagen which retains a fibrous organization may account for the solidity of the T muscle.