A COMPARISON OF TENDERNESS PARAMETERS IN DEHYDRATED MEAT

Abstract

Longissimus dorsi muscles from 32 beef carcasses were analyzed for tenderness using the Warner-Bratzler shear test, a new rotating knife tenderometer, and an organoleptic panel. In addition, 18 mineral, adenosine triphosphate, and proximate analyses were made. The rotating knife tenderometer and the Warner-Bratzler shear test were found to correlate well with the sensory panel (r=+0.57, -0.66). Iron content of the tissues was also found to correlate with the sensory panel (r = -0.48), but a lower significant level than either the tenderometer or shear methods.

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Document Details

Document Type
Technical Report
Publication Date
Sep 01, 1965
Accession Number
AD0624306

Entities

People

  • Chester E. Underwood
  • Fred A. Andrews

Tags

DTIC Thesaurus Topics

  • Abstracts
  • Adenosine
  • Classification
  • Coefficients
  • Continents
  • Contractors
  • Contracts
  • Corporations
  • Correlation Analysis
  • Elements
  • Enzyme Activators
  • Geographic Regions
  • Measurement
  • North America
  • Security
  • Shear Tests
  • Test And Evaluation

Fields of Study

  • Agricultural and Food sciences

Readers

  • Gender and Food Studies
  • Mechanical Engineering/Mechanics of Materials.