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STRUCTURAL AND OTHER ASPECTS OF MEAT TENDERNESS
Author(s) -
HARRIS P.V.
Publication year - 1976
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.1745-4603.1976.tb01381.x
Subject(s) - tenderness , organoleptic , meat packing industry , meat tenderness , mechanical strength , food science , biochemical engineering , materials science , mathematics , engineering , composite material , biology
This review summarizes the present knowledge of meat structure and factors affecting its mechanical strength. Methods used to assess mechanical strength are discussed in relation to (a) ability to discriminate between the strength of the different structural components of meat, and (b) ability to reflect organoleptic tenderness.