Microwave as a rapid cooking method for beef tenderness evaluation
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چکیده
منابع مشابه
Evaluation of slice shear force as an objective method of assessing beef longissimus tenderness.
Experiments were conducted to develop an optimal protocol for measurement of slice shear force (SSF) and to evaluate SSF as an objective method of assessing beef longissimus tenderness. Whereas six cylindrical, 1.27-cm-diameter cores are typically removed from each steak for Warner-Bratzler shear force (WBSF) determination, a single 1-cm-thick, 5-cm-long slice is removed from the lateral end of...
متن کاملTenderness classification of beef: I. Evaluation of beef longissimus shear force at 1 or 2 days postmortem as a predictor of aged beef tenderness.
The present experiments were conducted to evaluate the use of longissimus shear force at 1 or 2 d postmortem as a predictor of beef longissimus shear force at 14 d postmortem. Experiments 1 (n = 400) and 2 (n = 554) included carcasses slaughtered and processed under laboratory and commercial conditions, respectively. A carcass was classified as "tender," "intermediate," or "tough" if its longis...
متن کاملNational beef tenderness survey.
To determine the average tenderness and sensory ratings of beef subprimal cuts sold in retail cases across the United States, retail cuts were purchased through typical retail outlets in 14 metropolitan cities and transported to Texas A&M University for sensory and Warner-Bratzler shear analysis. The overall mean shear force for all cuts was 3.65 kg, and the mean shear force values for chuck, r...
متن کاملThe beef tenderness model
Copyright resides with the authors in terms of the Creative Commons Attribution 2.5 South African Licence. See: http://creativecommons.org/licenses/by/2.5/za Condition of use: The user may copy, distribute, transmit and adapt the work, but must recognise the authors and the South African Journal of Animal Science. _________________________________________________________________________________...
متن کاملChilling and cooking rate effects on some myofibrillar determinants of tenderness of beef.
Our objectives were to examine the effects of prerigor excision and rapid chilling vs. conventional carcass chilling of two muscles on proteolysis and tenderness during the postmortem storage, as well as the effects of fast and slow rates of cooking on myofibrillar characteristics and tenderness. The longissimus thoracis (LT) and triceps brachii (TB), long head muscles were removed 45 min after...
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ژورنال
عنوان ژورنال: Journal of Texture Studies
سال: 2017
ISSN: 0022-4901
DOI: 10.1111/jtxs.12312