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Thesis (M.S.)—University of Nebraska—Lincoln, 1973. Department of Food and Nutrition.


Copyright 1973, the author. Used by permission.


Tenderness is a difficult quality of meat to measure. Researchers are continually looking for a method, mechanical or chemical, to assess the tenderness components of meat with results correlating with those of a taste panel.

In this study, a chemical method of tenderness measurement was compared with mechanical textural measurements. The effects of the different rates of heat penetration on the collagenous connective tissue were assessed as the increase in ease of extraction of collagen from the meat tissue. Chemical determination of hydroxyproline, a distinctive component of collagen, was used to measure collagen content of the various fractions. These results were compared with tenderness data from shear and penetrometer readings.

Advisor: Pauline Paul