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A Comparison of the Press Method with Taste‐Panel and Shear Measurements of Tenderness in Beef and Lamb Muscles a
Author(s) -
BRATZLER L. J.,
SMITH HOMER D.
Publication year - 1963
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.1365-2621.1963.tb00165.x
Subject(s) - tenderness , taste , food science , chemistry , zoology , biology
SUMMARY The longissimus dorsi muscle was taken from 7 beef ribs, 15 beef short‐loins, 129 lamb loins, and the semitendinosus muscle from 51 beef rounds and tested for tenderness by panel, press, and shear methods. Results showed that the press and shear methods used on cooked meat gave comparable relations with sensory‐panel scores. When raw samples were tested by the press, little relation with panel scores of the cooked meat was found.