Considerations for Beef Tenderness Evaluations

Autor: G. C. Smith, G. T. King, Z. L. Carpenter
Rok vydání: 1969
Předmět:
Zdroj: Journal of Food Science. 34:612-618
ISSN: 1750-3841
0022-1147
DOI: 10.1111/j.1365-2621.1969.tb12103.x
Popis: SUMMARY: Data collected from 690 beef rib steaks were utilized to evaluate the methodology of beef tenderness measurements. The information obtained in this study was critically compared to existing research and evaluated in relation to sample handling procedures. Frozen storage of steaks, especially if they are unprotected from dehydration or are stored for long periods of time, has important implications if such data are to be compared to steaks which were evaluated in the unfrozen state. Cooking frozen steaks with or without thawing apparently has little effect on tenderness or cooking loss. Anatomical location of the sample should be carefully controlled to prevent spurious differences from affecting tenderness measurements. Evidence indicates that a tenderness gradient exists over the cross-section of the I. dorsi and suggests that core samples should be taken from as many and as varied positions as is feasible for existing research conditions. The use of marbling score as an indicator of the tenderness of beef rib steaks resulted in the explanation of 28 percent of the variation in average shear force requirements. The shear force value of the diaphragm muscle was only moderately related (r = 0.40) to that of the I. dorsi. Cooking loss percentages were significantly increased as a result of freezing at–34°C and storage of steaks unwrapped at −23°C when compared to unfrozen steaks and by selecting I. dorsi samples from more anterior locations in the wholesale rib.
Databáze: OpenAIRE
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