The serratus ventralis has shown favorable palatability traits for steak fabrication, but a consistent tenderness pattern has not been found. Therefore, our study objective was to evaluate sous vide heating, aging time and steak location on tenderness and sensory characteristics of the serratus ventralis. Sous vide heating (SV) prior to final cooking showed no increase in tenderness and decreased juiciness and beef flavor compared to Denver steaks cooked on an electric grill (CON), and did not eliminate tenderness difference within the muscle with posterior steaks being more tender than anterior steaks. Proximate composition showed a 4.6% increase in fat for posterior portions compared to anterior portions. All color attributes were affected by SV where SV steaks were less red and more yellow in color compared to control steaks. Further research needs to be done to optimize time-temperature combinations for SV and to better understand composition differences within the serratus ventralis.
