Serratus ventralis muscles from eight USDA Choice and eight Select carcasses were obtained. Samples were enhanced with a marination or left as controls, then blade tenderized once as whole muscles and cut into steaks. Enhanced steaks were then blade tenderized individually. Odd-numbered steaks were cooked, cored, and sheared for Warner-Bratzler (WBS) shear force determination. Tenderness was found to vary sporadically throughout the muscle with the posterior end being the most tender, regardless of grade. Enhanced samples produced lower WBS values than controls. The serratus ventralis does respond to enhancement techniques, and steaks could especially be fabricated from the posterior end

Calkins, Chris R.

Grimes, Lauren M.

English

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University of Nebraska - Lincoln 
DigitalCommons@University of Nebraska - Lincoln 
Nebraska Beef Cattle Reports Animal Science Department 
January 2008 
Mapping Tenderness of the Serratus Ventralis 
Lauren M. Grimes 
University of Nebraska-Lincoln 
Chris R. Calkins 
University of Nebraska-Lincoln, ccalkins1@unl.edu 
Follow this and additional works at: https://digitalcommons.unl.edu/animalscinbcr 
 Part of the Animal Sciences Commons 
Grimes, Lauren M. and Calkins, Chris R., "Mapping Tenderness of the Serratus Ventralis" (2008). Nebraska 
Beef Cattle Reports. 40. 
https://digitalcommons.unl.edu/animalscinbcr/40 
This Article is brought to you for free and open access by the Animal Science Department at 
DigitalCommons@University of Nebraska - Lincoln. It has been accepted for inclusion in Nebraska Beef Cattle 
Reports by an authorized administrator of DigitalCommons@University of Nebraska - Lincoln. 
© The Board of Regents of the University of Nebraska.  All rights reserved. 2008 Nebraska Beef Report  — Page 105 
Mapping Tenderness of the Serratus Ventralis
Lauren M. Grimes
Chris R. Calkins1,2
Summary
Serratus ventralis muscles from eight 
USDA Choice and eight Select carcasses 
were obtained. Samples were enhanced 
with a marination or left as controls, 
then blade tenderized once as whole 
muscles and cut into steaks. Enhanced 
steaks were then blade tenderized 
individually. Odd-numbered steaks were 
cooked, cored, and sheared for Warner-
Bratzler (WBS) shear force determi-
nation. Tenderness was found to vary 
sporadically throughout the muscle with 
the posterior end being the most tender, 
regardless of grade. Enhanced samples 
produced lower WBS values than con-
trols. The serratus ventralis does respond 
to enhancement techniques, and steaks 
could especially be fabricated from the 
posterior end. 
Introduction
Muscle profiling projects have 
revealed that many unconventional 
muscles of the chuck and round have 
the potential to be marketed as steaks 
at the retail and restaurant level. One 
such muscle is the serratus ventralis 
(SV), a “fan-shaped” muscle found in 
the chuck of beef carcasses. The SV 
has been reported to vary significantly 
in tenderness randomly throughout 
the muscle. Also, previous studies 
have concluded that the SV is not 
ideal for use as single-muscle steaks, 
and aging the muscle did not improve 
tenderness. Marination and mechani-
cal tenderization effects have not been 
studied in the SV. Therefore, the 
objectives of this study were to map 
the tenderness of the SV, examine the 
effects of marination and mechani-
cal tenderization on the tenderness of 
this muscle, and evaluate USDA grade 
effects that might possibly exist. 
Procedure
Sample Processing and Data Collection
The left and right side serratus 
ventralis muscles from eight USDA 
Choice and eight USDA Select carcass 
were obtained (2 total) from modi-
fied arm chucks, with the brisket and 
shoulder clod removed, that were 
shipped to the University of Nebraska 
meat laboratory. Serratus ventra-
lis muscles were removed from the 
chucks. USDA Select carcass muscles 
were labeled 1 through 8 and left or 
right side (of the carcass), with the 
right side of odd-numbered SV being 
pumped and vacuum tumbled with a 
12.5% solution containing beef broth, 
salt, phosphate, and rosemary extract; 
the left side of odd-numbered muscles 
were the control. In contrast, the left 
sides of even-numbered muscles were 
enhanced with the 12.5% solution, 
and the right sides were labeled as 
controls. USDA Choice carcass mus-
cles were labeled 9-16, and followed 
the same enhancement procedures as 
the USDA Select muscles. 
Both control and enhanced mus-
cles were then blade tenderized once 
as a whole muscle. All muscles were 
then cut into halves by a medial cut 
from dorsal to ventral, splitting the 
muscles into anterior and posterior 
halves. The halves were then cut into 
steaks by lines from anterior to poste-
rior creating 4 to 8 steaks per anterior 
and posterior halves. All steaks of the 
enhanced muscles were then blade 
tenderized individually. After blade 
tenderizing, all steaks were vacuum 
packaged and frozen. Odd-numbered 
steaks from each half were packaged 
together for the purpose of WBS 
determination. 
Odd-numbered steaks were then 
cooked to an internal temperature 
of 158oF on Hamilton Beach grills, 
covered and allowed to cool to room 
temperature. After cooling, 0.50 inch 
diameter cores were removed paral-
lel to the muscle fibers and finally 
sheared on an Instron Universal Test-
ing Machine with a WBS attachment 
to obtain shear force values. Cores 
were taken approximately every inch 
from anterior to posterior throughout 
the steak and data was recorded. Cook 
time, beginning and end temperature, 
and cook loss were also recorded. Fig-
ure 1 shows how the muscles were cut 
Figure 1. Fabrication of the Serratus ventralis.
Dorsal
Anterior Posterior
Ventral
(Continued on next page)
Page 106 — 2008 Nebraska Beef Report  © The Board of Regents of the University of Nebraska.  All rights reserved.
in half, the steaks were fabricated, and 
approximately where the cores were 
obtained.
Statistical Analysis
An analysis of variance (ANOVA) 
using the GLIMMIX procedure of 
SAS (Version 9.1, Cary, N.C., 2002) 
was used to analyze the data. Data 
were blocked by treatment, grade, and 
steak position. Core location shear 
force data were analyzed as a split-
split-split plot. When indicated sig-
nificant by ANOVA (P < 0.050) main 
effects (grade, treatment, position, 
and location) were separated using 
the LSMEANS, DIFF, and LINES 
functions, while simple effects of 
interactions were generated using the 
LSMEANS, SLICE, and SLICEDIFF 
functions, respectively. Due to mini-
mal observations from core position 
1 and 10, those present were dropped 
from the analysis. Very few muscles 
produced more than six steaks per 
half; therefore, those observations 
were dropped from the analysis. 
Adjacent core positions were averaged 
together as follows: 2 and ; 4 and 5; 6 
and 7; 8 and 9.
Results
The WBS values varied sporadical-
ly throughout the muscles, partially 
Table 1. Mean shear force values from USDA Choice Serratus ventralis muscles.
 Core Location 
Steak Position 2- 4-5 6-7 8-9
1 (Dorsal) 7.47ab 8.29a 6.b 6.1b 
 (Medial) 9.50a 7.67b 6.02c 6.1bc
5 (Ventral) 8.91a  8.44a  6.50b 7.9ab
a,b,cMeans in the same row with different superscripts differ.
Table 2. Mean shear force values from USDA Select Serratus ventralis muscles.
 Core Location 
Steak Position 2- 4-5 6-7 8-9
1 (Dorsal) 7.8xy 7.6 7.2 7.74 
 (Medial) 7.05y 7.21 8.44 7.25
5 (Ventral) 9.59ax  7.91b 7.0b 7.25b
a,bMeans in the same row with different superscripts differ.
x,yMeans in the same column with different superscripts differ.
due to heavy sheets of connective 
tissues and changing fiber direction. 
Enhanced samples produced signifi-
cantly lower WBS values (P < 0.0001) 
than controls, decreasing WBS on 
average from 8.49 to 6.59 lb. USDA 
Choice samples showed significant 
differences between cores regardless 
of steak position (P < 0.0001), with 
the posterior portions requiring less 
force to shear. USDA Select muscles 
showed significant differences 
between cores only in steak 5 (most 
ventral) with the most anterior core 
position resulting in greater shear 
force values (P < 0.0001). 
Implications
The serratus ventralis responds 
favorably to enhancement and multi-
ple blade tenderization applications. It 
appears that steaks could be cut from 
the posterior portion of the serratus 
ventralis, as this end required less 
force to shear and WBS values were 
in the acceptable range. Consumer 
studies are needed to determine 
acceptability.
1Lauren M. Grimes, graduate student; and 
Chris R. Calkins, professor, Animal Science, 
Lincoln
2This project was funded in part, by beef 
and veal producers and importers through their 
$1-per-head checkoff and was produced for the 
Cattlemen’s Beef Board and state beef councils 
by the National Cattlemen’s Beef Association.


Mapping Tenderness of the \u3ci\u3eSerratus Ventralis\u3c/i\u3e

DigitalCommons@University of Nebraska

University of Nebraska - Lincoln DigitalCommons@University of Nebraska - Lincoln Nebraska Beef Cattle Reports Animal Science Department January 2008 Mapping Tenderness of the Serratus Ventralis Lauren M. Grimes University of Nebraska-Lincoln Chris R. Calkins University of Nebraska-Lincoln, ccalkins1@unl.edu Follow this and additional works at: https://digitalcommons.unl.edu/animalscinbcr  Part of the Animal Sciences Commons Grimes, Lauren M. and Calkins, Chris R., "Mapping Tenderness of the Serratus Ventralis" (2008). Nebraska Beef Cattle Reports. 40. https://digitalcommons.unl.edu/animalscinbcr/40 This Article is brought to you for free and open access by the Animal Science Department at DigitalCommons@University of Nebraska - Lincoln. It has been accepted for inclusion in Nebraska Beef Cattle Reports by an authorized administrator of DigitalCommons@University of Nebraska - Lincoln. © The Board of Regents of the University of Nebraska.  All rights reserved. 2008 Nebraska Beef Report  — Page 105 Mapping Tenderness of the Serratus VentralisLauren M. GrimesChris R. Calkins1,2SummarySerratus ventralis muscles from eight USDA Choice and eight Select carcasses were obtained. Samples were enhanced with a marination or left as controls, then blade tenderized once as whole muscles and cut into steaks. Enhanced steaks were then blade tenderized individually. Odd-numbered steaks were cooked, cored, and sheared for Warner-Bratzler (WBS) shear force determi-nation. Tenderness was found to vary sporadically throughout the muscle with the posterior end being the most tender, regardless of grade. Enhanced samples produced lower WBS values than con-trols. The serratus ventralis does respond to enhancement techniques, and steaks could especially be fabricated from the posterior end. IntroductionMuscle profiling projects have revealed that many unconventional muscles of the chuck and round have the potential to be marketed as steaks at the retail and restaurant level. One such muscle is the serratus ventralis (SV), a “fan-shaped” muscle found in the chuck of beef carcasses. The SV has been reported to vary significantly in tenderness randomly throughout the muscle. Also, previous studies have concluded that the SV is not ideal for use as single-muscle steaks, and aging the muscle did not improve tenderness. Marination and mechani-cal tenderization effects have not been studied in the SV. Therefore, the objectives of this study were to map the tenderness of the SV, examine the effects of marination and mechani-cal tenderization on the tenderness of this muscle, and evaluate USDA grade effects that might possibly exist. ProcedureSample Processing and Data CollectionThe left and right side serratus ventralis muscles from eight USDA Choice and eight USDA Select carcass were obtained (2 total) from modi-fied arm chucks, with the brisket and shoulder clod removed, that were shipped to the University of Nebraska meat laboratory. Serratus ventra-lis muscles were removed from the chucks. USDA Select carcass muscles were labeled 1 through 8 and left or right side (of the carcass), with the right side of odd-numbered SV being pumped and vacuum tumbled with a 12.5% solution containing beef broth, salt, phosphate, and rosemary extract; the left side of odd-numbered muscles were the control. In contrast, the left sides of even-numbered muscles were enhanced with the 12.5% solution, and the right sides were labeled as controls. USDA Choice carcass mus-cles were labeled 9-16, and followed the same enhancement procedures as the USDA Select muscles. Both control and enhanced mus-cles were then blade tenderized once as a whole muscle. All muscles were then cut into halves by a medial cut from dorsal to ventral, splitting the muscles into anterior and posterior halves. The halves were then cut into steaks by lines from anterior to poste-rior creating 4 to 8 steaks per anterior and posterior halves. All steaks of the enhanced muscles were then blade tenderized individually. After blade tenderizing, all steaks were vacuum packaged and frozen. Odd-numbered steaks from each half were packaged together for the purpose of WBS determination. Odd-numbered steaks were then cooked to an internal temperature of 158oF on Hamilton Beach grills, covered and allowed to cool to room temperature. After cooling, 0.50 inch diameter cores were removed paral-lel to the muscle fibers and finally sheared on an Instron Universal Test-ing Machine with a WBS attachment to obtain shear force values. Cores were taken approximately every inch from anterior to posterior throughout the steak and data was recorded. Cook time, beginning and end temperature, and cook loss were also recorded. Fig-ure 1 shows how the muscles were cut Figure 1. Fabrication of the Serratus ventralis.DorsalAnterior PosteriorVentral(Continued on next page)Page 106 — 2008 Nebraska Beef Report  © The Board of Regents of the University of Nebraska.  All rights reserved.in half, the steaks were fabricated, and approximately where the cores were obtained.Statistical AnalysisAn analysis of variance (ANOVA) using the GLIMMIX procedure of SAS (Version 9.1, Cary, N.C., 2002) was used to analyze the data. Data were blocked by treatment, grade, and steak position. Core location shear force data were analyzed as a split-split-split plot. When indicated sig-nificant by ANOVA (P < 0.050) main effects (grade, treatment, position, and location) were separated using the LSMEANS, DIFF, and LINES functions, while simple effects of interactions were generated using the LSMEANS, SLICE, and SLICEDIFF functions, respectively. Due to mini-mal observations from core position 1 and 10, those present were dropped from the analysis. Very few muscles produced more than six steaks per half; therefore, those observations were dropped from the analysis. Adjacent core positions were averaged together as follows: 2 and ; 4 and 5; 6 and 7; 8 and 9.ResultsThe WBS values varied sporadical-ly throughout the muscles, partially Table 1. Mean shear force values from USDA Choice Serratus ventralis muscles. Core Location Steak Position 2- 4-5 6-7 8-91 (Dorsal) 7.47ab 8.29a 6.b 6.1b  (Medial) 9.50a 7.67b 6.02c 6.1bc5 (Ventral) 8.91a  8.44a  6.50b 7.9aba,b,cMeans in the same row with different superscripts differ.Table 2. Mean shear force values from USDA Select Serratus ventralis muscles. Core Location Steak Position 2- 4-5 6-7 8-91 (Dorsal) 7.8xy 7.6 7.2 7.74  (Medial) 7.05y 7.21 8.44 7.255 (Ventral) 9.59ax  7.91b 7.0b 7.25ba,bMeans in the same row with different superscripts differ.x,yMeans in the same column with different superscripts differ.due to heavy sheets of connective tissues and changing fiber direction. Enhanced samples produced signifi-cantly lower WBS values (P < 0.0001) than controls, decreasing WBS on average from 8.49 to 6.59 lb. USDA Choice samples showed significant differences between cores regardless of steak position (P < 0.0001), with the posterior portions requiring less force to shear. USDA Select muscles showed significant differences between cores only in steak 5 (most ventral) with the most anterior core position resulting in greater shear force values (P < 0.0001). ImplicationsThe serratus ventralis responds favorably to enhancement and multi-ple blade tenderization applications. It appears that steaks could be cut from the posterior portion of the serratus ventralis, as this end required less force to shear and WBS values were in the acceptable range. Consumer studies are needed to determine acceptability.1Lauren M. Grimes, graduate student; and Chris R. Calkins, professor, Animal Science, Lincoln2This project was funded in part, by beef and veal producers and importers through their $1-per-head checkoff and was produced for the Cattlemen’s Beef Board and state beef councils by the National Cattlemen’s Beef Association.

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Mapping Tenderness of the \u3ci\u3eSerratus Ventralis\u3c/i\u3e

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