Premium
Tenderness of Beef.
Author(s) -
COVER SYLVIA,
RITCHEY S. J.,
HOSTETLER ROBERT L.
Publication year - 1962
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.1365-2621.1962.tb00130.x
Subject(s) - tenderness , biceps , tongue , longissimus dorsi , cheek , anatomy , biceps femoris muscle , sarcomere , cooked meat , zoology , chemistry , food science , biology , medicine , pathology , myocyte , endocrinology
SUMMARY This paper reports work related to scores for juiciness and two components of tenderness: softness to tongue and cheek, and softness to tooth pressure. As steak temperature increased from 61 to 80°C the meat became drier and harder, hut more markedly in biceps femoris than longissimus dorsi. From 80 to 100°C, longissimus dorsi became still drier and harder; biceps femoris also became drier but did not change in softness to tongue and cheek and became softer to tooth pressure. These changes were studied in relation to cooking times and weight losses during cooking; to percent loss of water from raw meat; and to the size and possible hydration of muscle fibers. Correlations calculated on a lot‐muscle‐temperature basis indicated that juiciness was not closely associated with any of the six components of tenderness. The closest was softness to tongue and cheek, which accounted for about 35% of the variation in biceps femoris at 80°C. The results are discussed in relation to theories of tendering or toughening.