Comparison of beef quality influenced by freeze-thawing among different beef cuts having different muscle fiber characteristics

Abstract The association of muscle fiber characteristics (MFC) with freeze-thawed meat quality was investigated using four different cuts (loin, M. longissimus thoracis; tenderloin, M. psoas major; top round, M. semimembranosus; eye of round, M. semitendinosus) obtained from beef carcasses (n = 10; Hanwoo steer; 28 months of age). Tenderloin had higher (P   .05). However, top round having lower type I and higher type IIX compositions showed lower water-holding capacity and larger discoloration (P