HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Brady, D. E. Search for Related Content PubMed Articles by Brady, D. E.

A Study of the Factors Influencing Tenderness and Texture of Beef

University of Minnesota

Abstract

From the data obtained the following conclusions were made:

1. Significant differences in diameter of muscle fiber and size of bundle were found for the two classes of beef.
   
2. Significant differences were found in the size of muscle fiber after aging and after cooking as compared with the fresh.
   
3. Significant differences were found in the size of bundle for the different muscles studied.
   
4. Significant correlations were obtained for the following:
   
   1. Diameter of muscle fiber and size of bundle.
      
   2. Size of bundle and shear stress.
      
   3. Size of bundle and texture score.
      
   4. Size of bundle and tenderness score.
      
   5. Shear stress and tenderness score.
      
   6. Tenderness score and texture score.
      
   
   
5. The data warrants the following conclusions:
   
   1. Texture is dependent on the size of bundle, the larger the bundle, the "finer" the texture.
      
   2. Texture is an indication of tenderness, the "finer" the texture the more tender the meat.
      
   
   

^* Now in Animal Husbandry Department at Michigan State College. Credit is due the Home Economics Division of the University of Minnesota for the palatability scores and sheer stress determinations.