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BEEF TENDERNESS: THE INFLUENCE OF ANIMAL AGE AND POSTMORTEM TREATMENT.

Author(s) : HUSBAND P. M., JOHNSON B. Y.

Type of article: Article

Summary

THE PAPER DISCUSSES POSTMORTEM METABOLISM, ELECTRICAL STIMULATION, TENDERSTRETCH, AGING, ANIMAL AGE AND THE PRESENT UNDERSTANDING OF THEIR INFLUENCE ON TENDERNESS. THE PRINCIPAL FACTORS GIVING RISE TO TOUGHNESS ARE AGE OF ANIMAL, THE STRENGTH OF CONNECTIVE TISSUE, AND COLD SHORTENING. THE RELATIONSHIP BETWEEN AGE, FAT COVER AND COLD SHORTENING ON TENDERNESS IS GIVEN IN TABLES. AITCH BONE HANGING LEADS TO IMPROVEMENTS IN TENDERNESS BUT ELECTRICAL STIMULATION MAINTAINS INHERENT TENDERNESS AS DETERMINED BY AGE AT SLAUGHTER. MEAT FROM OLD ANIMALS AND CUTS CONTAINING A HIGH PROPORTION OF CONNECTIVE TISSUE DO NOT RESPOND WELL TO AGING. G.R.S.

Details

  • Original title: BEEF TENDERNESS: THE INFLUENCE OF ANIMAL AGE AND POSTMORTEM TREATMENT.
  • Record ID : 1986-0676
  • Languages: English
  • Source: CSIRO Food Res. Q. - vol. 45 - n. 1
  • Publication date: 1985
  • Document available for consultation in the library of the IIR headquarters only.

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