PALATABILITY OF INDIVIDUAL MUSCLES FROM OVINE LEG STEAKS AS RELATED TO CHRONOLOGICAL AGE AND MARBLING

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Abstract
SUMMARY– 5 muscles from each of 243 leg steaks from sheep ranging in age from 74–665 days were evaluated mechanically for tenderness using a Warner‐Bratzler shear and organoleptically for tenderness and juiciness by a trained 3‐member panel. The rectus femoris, vastus lateralis, biceps femoris, semitendinosus and semimembranosus muscles were evaluated. The r. femoris and semitendinosus were given the highest (P <.05) organoleptic ratings for tenderness, whereas the semimembranosus was least tender (P <.05) among the 5 muscles compared. However, no significant difference was found between the shear force values of the b. femoris and semimembranosus. The b. femoris and r. femoris received the highest juiciness ratings, while the v. lateralis and semitendinosus were least desirable in juiciness (P <.05). Significant correlations (P <.01) were observed between cooking losses and juiciness ratings for the combined muscles and between marbling scores and juiciness ratings for the r. femoris, v. lateralis and semitendinosus. However, gross amount of marbling was of minor importance in explaining differences in juiciness between muscles since r. femoris had the least marbling (P <.05). Marbling appeared to be of little consequence in determining either tenderness or thaw drip loss, based on the extremely low correlation coefficients observed between marbling and each of these variables. Correlations were significant (P <.01) between chronological age and measures of tenderness and cooking loss. Cooking loss was also negatively correlated (P <.01) with taste panel tenderness ratings. Therefore, the detrimental effect of increasing age on organoleptic tenderness may be manifested through a drying effect during cookery. These results indicate that the muscles of the ovine leg vary in palatability attributes and that cooking loss appears to affect organoleptic evaluations of both tenderness and juiciness. Increasing chronological age has a detrimental effect on tenderness measured organoleptically or mechanically. The contribution of marbling to tenderness is questionable; however, increased marbling enhanced the juiciness of the r. femoris, v. lateralis and semitendinosus muscles.