ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Loin steaks were removed from USDA Commercial (n=38) and Utility (n=42) beef carcasses to facilitate study of Fragmentation Index (PI). Tenderness was assessed by the Warner-Bratzler shear (WBS) and a trained, 8-member sensory panel. To determine the minimum time required to obtain the FI for fresh and frozen raw longissimus muscle, three drying times were studied (10 min, 40 min, and 22 hr). Simple correlation coefficients relating FI to WBS force value and sensory tenderness rating were: fresh muscle FI (10 min), 0.60 and -0.60; frozen muscle FI (40 min), 0.73 and -0.69, respectively. USDA grade factors and simultaneous consideration of all all measures of fragmentation accounted for 14.1 and 61.1%, respectively, of the observed variation in WBS force values. PI determined from frozen longissimus muscle accounted for 18.6-23.8s more of the observed variation in cooked meat tenderness than FT of fresh muscle. The best two-variable regression model accounted for 56.6% of the observed variation in WBS force value.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1980.tb03882.x
