EFFECT OF TEMPERATURE ON THE TENDERNESS OF COOKED BEEF

Abstract

Beef cooked for various periods of time and at several temperatures was evaluated for ease of cutting, flavor, and tenderness. The degree of tenderness of beef attained through cooking is dependent upon the inherent tenderness of the meat, time, and temperature. The initial effect of heat is toughening due to protein coagulation progressively occurring as the temperature increases. Tenderization of the coagulated protein is a function of temperature and time with little or no tenderization taking place below 180 F. There was no evidence in this study that connective tissue played any part in the toughness of the meat although this probably would not hold true for different cuts. Kramer shear press results correlated highly with panel results for tenderness and cuttability. The work reported is part of a larger study on organoleptic properties of freeze-dried meats and how to measure them objectively.

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Document Details

Document Type
Technical Report
Publication Date
Aug 01, 1962
Accession Number
AD0282973

Entities

People

  • J. M. Tuomy
  • R. J. Lechnir
  • Terrance Miller

Tags

Communities of Interest

  • Biomedical

DTIC Thesaurus Topics

  • Cold Water
  • Connective Tissue
  • Engineering
  • Experimental Design
  • Freeze Drying
  • Government Procurement
  • Governments
  • Hot Water
  • Muscle Fibers
  • Muscles
  • New Jersey
  • Ratings
  • Statistical Analysis
  • Temperature Gradients
  • Test Methods
  • Tissues
  • Water

Fields of Study

  • Agricultural and Food sciences

Readers

  • Gender and Food Studies
  • Mathematics or Statistics