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A COMPARISON OF SOME OBJECTIVE METHODS USED TO ASSESS MEAT TENDERNESS

A COMPARISON OF SOME OBJECTIVE METHODS USED TO ASSESS MEAT TENDERNESS A COMPARISON O F SOME OBJECTIVE METHODS USED T O ASSESS MEAT TENDERNESS decreasesin fiber tensile strength without Bratzler shear device both assesstenderness by significantly affecting adhesion between shearing through the meat samples perpenTHE USE OF mechanical methods for dicularly across the fibers. The tenderometer assessingthe tenderness of meat has been the fibers. In the present experiments the extent utilized two blunt wedges (Volodkevitch, extensively reviewed by a number of 1938), and the shear device a rectangular authors: Heim (1954); Schultz (1957); to which shear and compression measure- sectioned knife blade. Both the wedges and the Sale (1960); Pearson (1963); and Szczes- ments are influenced by changes in the knife blade cut through the full sample cross niak and Torgeson (1965). The most structural components responsible for section. In the compression or penetrometer method commonly used instruments were the toughness are compared. Aging and temperature-time treatments have been used the properties measured are the force required Warner-Bratzler shear device (Bratzler, and work done to drive a 0.63-cmdiam plunger 1932), and Kramer shear press (Kramer et to produce meat samples which were 0.80 cm through a l.O-cm-thick meat sample, either representative of large changes in al., 1951). More recently http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of Food Science Wiley

A COMPARISON OF SOME OBJECTIVE METHODS USED TO ASSESS MEAT TENDERNESS

BOUTON, P. E.; HARRIS, P. V.
Journal of Food Science , Volume 37 (2) – Mar 1, 1972
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References (30)

Publisher
Wiley
Copyright
Copyright © 1972 Wiley Subscription Services, Inc., A Wiley Company
ISSN
0022-1147
eISSN
1750-3841
DOI
10.1111/j.1365-2621.1972.tb05820.x
Publisher site
See Article on Publisher Site

Abstract

A COMPARISON O F SOME OBJECTIVE METHODS USED T O ASSESS MEAT TENDERNESS decreasesin fiber tensile strength without Bratzler shear device both assesstenderness by significantly affecting adhesion between shearing through the meat samples perpenTHE USE OF mechanical methods for dicularly across the fibers. The tenderometer assessingthe tenderness of meat has been the fibers. In the present experiments the extent utilized two blunt wedges (Volodkevitch, extensively reviewed by a number of 1938), and the shear device a rectangular authors: Heim (1954); Schultz (1957); to which shear and compression measure- sectioned knife blade. Both the wedges and the Sale (1960); Pearson (1963); and Szczes- ments are influenced by changes in the knife blade cut through the full sample cross niak and Torgeson (1965). The most structural components responsible for section. In the compression or penetrometer method commonly used instruments were the toughness are compared. Aging and temperature-time treatments have been used the properties measured are the force required Warner-Bratzler shear device (Bratzler, and work done to drive a 0.63-cmdiam plunger 1932), and Kramer shear press (Kramer et to produce meat samples which were 0.80 cm through a l.O-cm-thick meat sample, either representative of large changes in al., 1951). More recently

Journal

Journal of Food Science – Wiley

Published: Mar 1, 1972

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