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Effects of Blade Tenderization and Trimming of Connective Tissue on Hot-Boned, Restructured, Pre-Cooked Roasts from Cows (1986)

FLORES, H. A. ; KASTNER, C. L. ; KROPF, D. H. ; [weitere]

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 51 (1986), S. 0

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Details

ISSN: 1750-3841

Quelle: Blackwell Publishing Journal Backfiles 1879-2005

Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung

Notizen: Selected muscles from one side of each of four USDA Utility grade cow carcasses were hot boned, blade tenderized, chunked, and divided into two batches. One batch was trimmed of large areas of connective tissue and the other was not trimmed before restructuring and precooking. The muscles from the other side were not blade tenderized, but were hot boned, chunked, and divided into two batches. One batch was trimmed of connective tissue, and the companion batch was not trimmed before restructuring and precooking. Even though blade tenderization did not prove to be as totally effective as trimming in reducing the undesirable effects of connective tissue, it may be a viable alternative to trimming.

Materialart: Digitale Medien

URL: http://dx.doi.org/10.1111/j.1365-2621.1986.tb13077.x

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