The relationship of muscle fibre size to tenderness of beef

Steaks were removed from loins of beef carcasses at 1, 3, 6 or 14 days post mortem for fragmentation index (MFI), Warner-Bratzler Shear Force (SF) and sensory panel tenderness evaluation. Also, after 1 day of storage, samples were removed for histological observations. Greatest improvement in tender...

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Veröffentlicht in:	Meat science 1991, Vol.30 (4), p.295-302
Hauptverfasser:	Crouse, J.D., Koohmaraie, M., Seideman, S.D.
Format:	Artikel
Sprache:	eng
Schlagworte:	beef Biological and medical sciences duration Food industries fragmentation index Fundamental and applied biological sciences. Psychology Meat and meat product industries muscle fibers postmortem changes proteolysis sensory evaluation shear size storage quality tenderness
Online-Zugang:	Volltext
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