Assessment of the Relationship Between Chemical Components and Palatability of Major Beef Muscles and Muscle Groups

The relationships of chemical components to palatability attributes in 33 different muscles and muscle groups from 25 Canada AA steer carcasses were assessed. Intramuscular fat and moisture accounted for 38.4 and 23.0% of the variation in panel juiciness ratings of all 33 muscles or muscle groups. Insoluble hydroxyproline content was more closely related with palatability attributes than either total or soluble hydroxyproline content, and accounted for 16.8, 26.0, 34.8, 24.0 and 34.8% of the variation in initial and overall tenderness, amount of perceived connective tissue, flavour desirability, and overall palatability, respectively, of all muscles. Exclusion of "sheet-like" support muscles improved the amount of variation accounted for in palatability traits slightly and exclusion of "combination cuts" containing two or more muscles improved the amount of variation accounted for in palatability traits significantly. Insoluble hydroxyproline not only adversely influenced textural properties contributing to tenderness, but also adversely influenced flavour desirability. The amount perceived connective tissue provides a reliable indication of the amount of insoluble hydroxyproline, and vice versa particularly in individual muscles, where the epimysium has been removed.