background: meat products may be unacceptably tough because of the high connective tissue content of meats used in their manufacture. objective: the aim of this study was using meat acid marination method on some physicochemical and sensory characteristics of beef burgers. methods: meat was marinated in three concentrations (0.5%, 1% and 1.5%) of lactic and citric acid solutions (1:4 w/v) at 4 ...

Consumers consider tenderness to be the single most important component of meat quality. Recently, it has finally become clear that a lack of consistency in meat tenderness is one of the main problems facing the meat industry (Morgan et al., 1991b; Smith, 1992). A West coast supermarket chain (annual beef sales of $130 million) requests that its customers return any meat purchased, if they are ...

In the present study, a national consumer evaluation was conducted for beef tenderness on USDA Select strip loin steaks of known Warner-Bratzler shear (WBS) force values, ranging from tough (> 5.7 kg) to tender (< 3.0 kg), and to assess the monetary value that consumers place on tenderness by determining the average price a consumer would pay for a steak in three tenderness categories. Three su...

PURPOSE Myofascial pain is a possible etiology for category III chronic prostatitis/chronic pelvic pain syndrome, either secondary to infection/inflammation or as the primary cause. We documented tenderness on physical examination in a large multicenter cohort of patients with chronic pelvic pain syndrome and compared to controls. MATERIALS AND METHODS Data were reviewed from the National Ins...

Introduction Lack of consistent tenderness is a major quality problem that significantly impacts the profitability of the beef industry. Conservative estimates indicate tenderness defects cost the beef industry over $216,000,000 annually (Morgan, 1995). Consumers rate tenderness as the top sensory trait considered when they are making purchasing decisions (Mennecke et al., 2007), and are willin...

INTRODUCTION Tenderness is an important attribute of meat which has a significant impact on consumer acceptability of the product. Considerable variation in meat tenderness exists even under modem production and handling systems (Morgan et al., 1991). Final tenderness of meat is determined by the rate and extent ofpost mortem proteolysis of key myofibrillar proteins. Also results of a number of...