WILL BLADE TENDERIZATION DECREASE IRIDESCENCE IN COOKED BEEF SEMITENDINOSUS MUSCLE?
نویسندگان
چکیده
منابع مشابه
Oxidative environments decrease tenderization of beef steaks through inactivation of mu-calpain.
This study was designed to test the hypothesis that oxidative conditions in postmortem (PM) tissue decrease calpain activity and proteolysis, subsequently minimizing the extent of tenderization. To achieve different levels of oxidation, the diets of beef cattle were supplemented with vitamin E for the last 126 d on feed, and beef steaks were irradiated early PM. Ten steers were fed a finishing ...
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Purveyors are concerned about the potential food safety risk of nonintact meat products and are seeking strategies to ensure adequate meat tenderness without blade tenderization. This study was conducted to determine the effects of blade tenderization and time and temperature of aging on beef longissimus lumborum (LL) and gluteus medius (GM) tenderness. Beef strip loins (n = 300) and top sirloi...
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The efficacy of hydrodynamic pressure (HDP) treatment for inactivation of Escherichia coli O157:H7 in blade-tenderized beef steaks was studied. Beef steaks (N = 48) were inoculated with a five-strain cocktail of Escherichia coli O157:H7 and treated with blade tenderization (BT), HDP or a combination of BT followed by HDP (BTH). Control and treated steaks were cooked to 54.4C (undercooked), 62.8...
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The purification of cooking mutagens depends on the extraordinary sensitivity of the Ames/Salmonella mutagenicity test and its usefulness for tracking the mutagens during the purification steps. Following aqueous/acid (pH 2) extraction of fried ground beef (cooked at 200, 250, or 300 degrees C), XAD-2 column adsorption and elution with acetone, and acidic and basic liquid/liquid extractions, th...
متن کاملFactors associated with surface iridescence in fresh beef.
The objective of this study was to investigate factors associated with surface iridescence in fresh beef. Eight muscles were evaluated for occurrence of surface iridescence: Biceps femoris (BF), Gluteus medius (GM), Longissimus lumborum (LD), Psoas major (PM), Rectus femoris (RF), Semimembranosus (SM), Semitendinosus (ST), and Tensor fasciae latae (TF). Incidence of surface iridescence was 91% ...
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ژورنال
عنوان ژورنال: Journal of Muscle Foods
سال: 2002
ISSN: 1046-0756,1745-4573
DOI: 10.1111/j.1745-4573.2002.tb00322.x