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TEXTURAL CHARACTERISTICS OF BEEF MUSCLES
Author(s) -
SEGARS RONALD A.,
NORDSTROM HAROLD A.,
KAPSALIS JOHN G.
Publication year - 1974
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.1974.tb01436.x
Subject(s) - raw meat , raw material , linear correlation , cooked meat , positive correlation , food science , variation (astronomy) , materials science , anatomy , mathematics , zoology , biology , medicine , statistics , physics , ecology , astrophysics
Uniaxial compression tests were performed on raw and cooked meat samples prepared from five muscles excised from a single beef hindquarter. The greatest variation of mechanical properties was across the muscle (lateral to medial) rather than along the muscle (origin to insertion). Active muscles showed greater variation and were generally tougher than inactive muscles. By carefully following regions of similar characteristics from raw to cooked slices, linear regression curves for raw vs cooked beef were obtained having correlation coefficients averaging 0.87.