Premium
SENSORY CHARACTERISTICS AND MICROBIOLOGICAL EVALUATION OF STORED MECHANICALLY TENDERIZED BEEF SEMIMEMBRANOSUS MUSCLE
Author(s) -
BOYD K. J.,
OCKERMAN H. W.,
PLIMPTON R. F.
Publication year - 1978
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.1365-2621.1978.tb02389.x
Subject(s) - tenderness , food science , zoology , taste , anaerobic exercise , chemistry , biology , physiology
One pass through a mechanical tenderizer improves the tenderness of Good grade beef semimembranosus roast. When comparing roast that had been tenderized four times with untenderized roast, cooking drip was increased (P < 0.01), cooking evaporation was decreased (P < 0.01) and cooking rate was faster (P < 0.01). Both aerobic and anaerobic microbial numbers were higher (P < 0.01 and P < 0.05, respectively) for samples tenderized four times than untenderized controls or those tenderized one or two times. Taste panel acceptability at 4 wk was decreased (P < 0.05) compared to acceptability at the initial period or following 2 wk of storage.