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ROASTING VS COOKING IN A MODEL SYSTEM: TENDERNESS OF BULL ADDUCTOR MUSCLE, CONVENTIONALLY CHILLED OR ELECTRICALLY STIMULATED-HOT BONED.

Author(s) : NAEWBANIJ J. O., HARRISON D. L., STONE M. B.

Type of article: Article

Summary

CONVENTIONALLY CHILLED (CC) AND ELECTRICALLY STIMULATED-HOT BONED (ESHB) BULL ADDUCTOR MUSCLES ROASTED TO 343 K (70 DEG C), OR MUSCLE STRIPS COOKED IN A MODEL SYSTEM (WATERBATH) TO 343 K WERE COMPARED. SENSORY TENDERNESS AND TEXTURE AND INSTRUMENT TEXTURE CHARACTERISTICS WERE NOT AFFECTED SIGNIFICANTLY BY THE COOKING SYSTEM. DIFFERENCES BETWEEN CARCASS TREATMENTS FOR SENSORY TENDERNESS AND TEXTURE WERE SIGNIFICANT, BUT SMALL. PERCENTAGE SOLUBILIZED HYDROXYPROLINE DID NOT HAVE A MAJOR INFLUENCE ON SENSORY TENDERNESS OR TEXTURE, OR ON INSTRUMENT TEXTURE CHARACTERISTICS OF THE MUSCLE. SENSORY TENDERNESS AND TEXTURE WERE RELATED MORE TO COHESIVENESS AND FIRMNESS THAN THEY WERE TO PENETRATION MEASUREMENTS.

Details

  • Original title: ROASTING VS COOKING IN A MODEL SYSTEM: TENDERNESS OF BULL ADDUCTOR MUSCLE, CONVENTIONALLY CHILLED OR ELECTRICALLY STIMULATED-HOT BONED.
  • Record ID : 1984-0610
  • Languages: English
  • Publication date: 1983
  • Source: Source: J. Food Sci.
    vol. 48; n. 2; 1983.03-04; 337-342; 3 fig.; 5 tabl.; 41 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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