ISSN:
1750-3841
Quelle:
Blackwell Publishing Journal Backfiles 1879-2005
Thema:
Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft
,
Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
Notizen:
Steaks from mechanically pressed tenderloins and steaks from paired, unpressed control tenderloins from Good and Choice grade steers were studied. Pressing did not adversely affect overall quality of the tenderloin steaks; however, fibers of the pressed steaks were kinked and compacted when compared to control steaks. No differences in fiber breakage or in sarcomere length were noted. Fat, moisture, lean color, marbling texture, marbling amount, lean texture, lean firmness and moisture on the steak surface were similar in pressed and unpressed steaks, Panel scores for tenderness, juiciness and flavor and Warner-Bratzler shear values were also similar for pressed and unpressed steaks. Pressed steaks had greater cooking loss, but they were more uniform in size and shape than control steaks.
Materialart:
Digitale Medien
URL:
http://dx.doi.org/10.1111/j.1365-2621.1976.tb00688.x
