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MUSCLE FIBRE ORIENTATION AND ITS EFFECT ON MEASUREMENTS OF TENDERNESS OF BOVINE LONGISSIMUS DORSI MUSCLE.

Author(s) : MURRAY A. C., JEREMIAH L. E., MARTIN A. H.

Type of article: Article

Summary

THE FIBRE ORIENTATION WITHIN A PARTICULAR COOKED BEEF STEAK WAS FOUND TO VARY CONSIDERABLY AND TO BE MARKEDLY AFFECTED BY VACUUM PACKAGING, FREEZING AND/OR COOKING. SHEAR FORCE VALUES, INITIAL-BITE TENDERNESS (PANEL) AND COOKING LOSS WERE HIGHLY DEPENDENT ON, AND TENDERNESS WAS ONLY SLIGHTLY DEPENDENT ON MUSCLE FIBRE ORIENTATIONS. ON A WITHIN-ANIMALBASIS, COOKING LOSS WAS RELATED TO SHEAR VALUE AND TO TENDERNESS APPARENTLY THROUGH AN EFFECT OF FIBRE ORIENTATION. THIS EFFECT MAY CONSTITUTE A MAJOR SOURCE OF VARIATION IN THE MEASUREMENT OF TENDERNESS AND COOKING LOSS.

Details

  • Original title: MUSCLE FIBRE ORIENTATION AND ITS EFFECT ON MEASUREMENTS OF TENDERNESS OF BOVINE LONGISSIMUS DORSI MUSCLE.
  • Record ID : 1984-0630
  • Languages: English
  • Source: J. Food Technol. - vol. 18 - n. 5
  • Publication date: 1983/10
  • Document available for consultation in the library of the IIR headquarters only.

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