Journal of Food Science · 1983 · 35 citations · 17 references
AgricultureAnimal SciencesFood ScienceFood AnalysisFood ProcessingMeat ScienceMeat ColorMeat CompositionMeat FlavorMeat QualityMeat TendernessMeat TextureColor ValueCooking Effects On TendernessMeat Color EvaluationMeat Quality EvaluationMoistureProcessing Effects On Meat FlavorProcessing Effects On Meat QualityTenderness Scoring
ABSTRACT Eighty‐six grams paired beef semitendinosus portions processed either conventionally or by pre‐rigor pressure were broiled or microwave cooked. Pre‐rigor pressure‐treated cooked beef portions were higher (P < 0.05) than untreated portions in total moisture, pH, exterior color a+ values and subjective tenderness and ease of fiber separation scores than did the untreated portions. Total moisture, drip cooking loss, interior a+ (redness) color value, and exterior L (lightness) and b+ (yellowness) color values were significantly higher in the microwaved beef portions as compared to the broiled portions. Neither juiciness nor flavor of samples were influenced (P < 0.05) by treatment or by cooking method.
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Official Methods of Analysis of
Analytical Chemistry · 1980 · 59.6K citations
Management, Educational Assessment, Information Retrieval +5
PRESSURE‐HEAT TREATMENT OF POSTRIGOR MUSCLE: EFFECTS ON TENDERNESS
P. E. Bouton, A. L. Ford, P. V. HARRIS et al. · Journal of Food Science · 1977 · 122 citations