ISSN:
1745-4573
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
A shear mapping method (SMM) was developed and evaluated for examining objectively the effectiveness of tenderization processes for meat. One-centimeter square cross section samples were cut parallel to the muscle fiber orientation across the complete cross sectional area of cooked strip loin steaks. Each sample was assigned a coordinate reference grid code that identified (“mapped”) its location within the steak. Shear force measurements within steaks were evaluated using the SMM procedure before and after applying the hydrodynamic pressure (HDP) tenderization process. The less tender the region within a control steak, the more it was tenderized after applying HDP, and HDP tenderization resulted in improved uniformity of tenderness. The suggested SMM method has the potential to minimize variations in technique among scientists and institutions and provides a tool for screening and testing the efficiency of tenderization processes by evaluating a larger proportion.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1745-4573.2002.tb00316.x
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