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The Tenderness of Beef in Relation to Different Muscles and Age in the Animal
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The Tenderness of Beef in Relation to Different Muscles and Age in the Animal
The Tenderness of Beef in Relation to Different Muscles and Age in the Animal
RH
R. L. Hiner
R. L. Hiner
OH
O. G. Hankins
O. G. Hankins
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1 August 1950
journal article
Published by
Oxford University Press (OUP)
in
Journal of Animal Science
Vol. 9
(3)
,
347-353
https://doi.org/10.2527/jas1950.93347x
Abstract
Tenderness is the characteristic of beef most eagerly sought by consumers. They seek more specially tenderness in beef when cooked as steak or roasts. To utilize our beef more satisfactoritly than is done at present, it is desirable that we have knowledge of the differences in tendernessbetween certain representative cuts. The purpose of this study was to compare the relative tenderness of beef samples from 9 different locattions of the carcass, and to compare samples from the same location in the carcasses of animals differing widely in age. Many studies have been reported on differences in the tenderness of meat and the apparent reason. Mitchell, Hamilton, and Haines (1928) and Mackintosh, Hall, and Vail (I936) report a high correlation between connective tissue content and tenderness. Paul, Lowe, and MacClurg (I944) found that certain physical changes take place during refrigerated storage. Muscle fibers were well defined and wavy Copyright © . .
Keywords
MEAT
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Open Access
Cited by 38 articles