ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Eighty steers, forty each of two biological types (large, late maturing, and small, early maturing) were placed on nutritional regimes containing four levels of roughage. After slaughter, 40 top loins were press/cleave portioned and mechanically tenderized, 40 top loins were press/cleave portioned only, 40 top loins were mechanically tenderized only and 40 top loins remained untreated to serve as controls. Each nutritional regime and biological type was equally represented in each of the processing treatments. Taste panel evaluations indicated a preference for tenderized steaks (P 〈 0.05) over those not tenderized. Press/cleave portioning had very little effect on the steaks. The combination of press/cleave portioning and mechanical tenderization appeared to be an acceptable industry practice.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1978.tb09760.x
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