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Tenderizing, Ageing, and Thawing Effects on Sensory, Chemical, and Physical Properties of Beef Steaks

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Mitchell, G. E., Giles, J. E., Rogers, S. A., Tan, L. T., Naidoo, R. and Ferguson, D. M. (1991) Tenderizing, Ageing, and Thawing Effects on Sensory, Chemical, and Physical Properties of Beef Steaks. Journal of Food Science, 56 (5). pp. 1125-1129.

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Article Link(s): https://doi.org/10.1111/j.1365-2621.1991.tb04717.x

Abstract

The effects of electrical stimulation, tender stretching, ageing, freezing and thawing on beef palatability were assessed by a trained sensory panel and by several objective methods. The overall palatability of both longissimus dorsi (strip loin) and semimembranosus (topside) steaks improved with ageing, irrespective of tenderizing method, but there appeared to be little advantage in extending ageing beyond 10 days. Tender stretched longissimus dorsi steaks were marginally preferred by the taste panel to electrically stimulated steaks subjected to the same ageing. Unfrozen steaks were preferable to frozen and thawed steaks with respect to juiciness, flavor and tenderness. Thawing method had little effect on steak palatability. Copyright © 1991, Wiley Blackwell. All rights reserved

Item Type:Article
Business groups:Crop and Food Science
Subjects:Agriculture > Agriculture (General) > Agricultural chemistry. Agricultural chemicals
Animal culture > Cattle > Meat production
Deposited On:26 Jul 2021 23:59
Last Modified:03 Sep 2021 16:46

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