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Relationship of Extensibility of Muscle Fibers to Tenderness of Beef
Author(s) -
HOSTETLER ROBERT L.,
COVER SYLVIA
Publication year - 1961
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1961.tb00402.x
Subject(s) - extensibility , tenderness , longissimus dorsi , muscle fibre , anatomy , biceps , chemistry , biology , food science , skeletal muscle , computer science , operating system
SUMMARY Greater muscle fiber extensibility in 1‐in. steaks from 24 steers was closely related to higher shear force for both Longissimus dorsi and Biceps femoris muscles cooked to 100°C. At 61°C only L. dorsi showed this close relationship. Greater extensibility for both muscles was associated with lower scores (tougher meat) for softness to tooth pressure, ease of fragmentation and mealiness of muscle fibers at 100°C. At 61° C these relationships were not as marked for either muscle.