Bos indicus has greater amounts of calpastatin, a protein that interferes with postmortem degradation of muscle. Breed typeīos indicus (Brahman, Sahiwal, etc.) breeds tend to be tougher than Bos taurus breeds (Angus, Hereford, etc.). Traits of "Tender" and "Tough" meat TraitĪdditional factors affecting meat tenderness 1. Solubility of collagen Bulk density or lubrication effect Roasts were more tender than steak counterparts.ĭifferences among muscles because: Actomyosin effect. ![]() Tenderloin steak and top blade steaks ranked first and second.Shear force = Pounds of force to shear one-half-inch cores, removed parallel to the muscle fibers, of cooked muscle from steaks and roasts. Top ten "Tender" and "Tough" cuts in shear force (pounds) from the National Beef Tenderness Survey "Tender" cuts Warner-Bratzler shear evaluations of 40 bovine muscles. PIGLT BRASS DLTS (sirloin) or PIGLT RASSB DLTS (round) Very Tender Comparative tenderness of representative beef muscles. Warner-Bratzler shear (WBS) force (1/2-inch core removed from cooked steak, parallel to the muscle fibers, and mechanically sheared: lower values more tender than higher values).Trained (9 = extremely tender 1 = extremely tough) and/or consumer sensory panels (9 = like extremely 1 = dislike extremely).Tenderness measurements in meat science research ![]() Reading material: Principles of Meat Science (4th ed.), Chapter 12, pages 233 to 246. (3) To show the relative differences in chemical and histological measurements between tough and tender meat. (2) To demonstrate the reasons for differences in tenderness among muscles. (1) To identify the tender, intermediate and tough major muscles of the carcass.
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