Tenderness of Beef.

Cover, Sylvia; Hostetler, R. L.; Ritchey, S. J.

doi:10.1111/j.1365-2621.1962.tb00136.x

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Cited by 42 publications

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References 14 publications

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“…The meat samples for sensory evaluation were coded and pressure cooked at 10 psi pressure for 10 minutes. The cooked samples were cut into small cubes of approximately 1.5 cm and served to the panellist with a nine point hedonic scale (Cover et al, 1962) as given in the score sheet. Then the results were analyzed statistically.…”

Section: Methodsmentioning

confidence: 99%

Sensory Attributes of Namakkal Quail-1 Meat

Karthika

Chandirasekaran

Sureshkumar

2016

IJAVST

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Section: Methodsmentioning

confidence: 99%

Sensory Attributes of Namakkal Quail-1 Meat

Karthika

Chandirasekaran

Sureshkumar

2016

IJAVST

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Effect of rate of chilling on the variability in texture of the beef round

Dransfield

Jones

1978

J Sci Food Agric

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Six sides of beef were chilled under widely differing conditions and the toughness measured at locations across a slice of the round. When beef carcasses were held for 6 h before chilling at 2"C, the variation in toughness across each muscle was usually small and regions of toughness varied between animals. Such variations are unimportant commercially and, for most experimental purposes, locations within each muscle may be randomised with little loss of information. The exception was the M. biceps fernoris in which the caudal region was consistently tougher than the crania1 region. When chilled to 7°C in 24 h, the cold-shortening toughness was induced to a depth of about 4cm. The resulting variation was often so large that it made the average toughness value virtually meaningless.

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M

Considine

1982

Foods and Food Production Encyclopedia

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Tenderness of Beef.

Abstract: Shear-force values were markedly and significantly higher at meat temper-SYLVIA CXWER, ROHERT L. I-IOSTETLER, AND S. J. RITCHEY

Cited by 42 publications

References 14 publications

Sensory Attributes of Namakkal Quail-1 Meat

Sensory Attributes of Namakkal Quail-1 Meat

Effect of rate of chilling on the variability in texture of the beef round

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