Factors Affecting Meat Tenderness with Emphasis on Poultry Meat (Review)
نویسندگان
چکیده
منابع مشابه
Evaluation of Meat Tenderness of Forage-Finished Cattle Produced in Hawai‘i, and Factors Affecting the Tenderness
Published by the College of Tropical Agriculture and Human Resources (CTAHR) and issued in furtherance of Cooperative Extension work, Acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture. Andrew G. Hashimoto, Director/Dean, Cooperative Extension Service/CTAHR, University of Hawai‘i at Mänoa, Honolulu, Hawai‘i 96822. An equal opportunity/affirmative action inst...
متن کاملMethods for Improving Meat Tenderness
The improvement of overall tenderness and the reduction in variability of tenderness was identified by the National Cattlemen’s Beef Carcass Quality Task Force as a high priority and a major issue facing the beef industry. The National Beef Tenderness Survey (Morgan et al., 1991) evaluated the overall tenderness of beef cuts in the retail meat case. Sources of variation in beef tenderness were ...
متن کاملFactors Affecting Cooked Chicken Meat Flavour: A Review
Flavour, one of the most important factors affecting consumers’ meat-buying behaviour and preferences, comprises mainly of taste and aroma. The cooked meat flavour, that is important from the producer and consumer point of view, is affected by several preand post-slaughter factors, including breed, diet, postmortem ageing, and method of cooking. Moreover, chicken meat is prone to the developmen...
متن کاملDeterminants of meat quality: tenderness.
Meat quality is a term used to describe a range of attributes of meat. Consumer research suggests that tenderness is a very important element of eating quality and that variations in tenderness affect the decision to repurchase. The present paper highlights recent information on the factors that affect tenderness. While the precise aetiology is not fully understood, a number of factors have bee...
متن کاملFunctionality of Poultry Meat
Functional foods are foods enriched with single ingredients, which influence 1 or more functions of the consumer in a favorable way, exceeding the effects of normal adequate nutrition. Consumers can expect health benefits from these products. The production of functional poultry meat is a promising future perspective, although the market share of such products will be small. The objective of th...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Japanese poultry science
سال: 1973
ISSN: 0029-0254
DOI: 10.2141/jpsa.10.183