U.S. Department of Agriculture: Agricultural Research Service, Lincoln, Nebraska
Date of this Version
1985
Document Type
Article
Abstract
For several decades, the sensory properties of beef, particularly tenderness, have been of interest to the meat industry. Variations in sensory properties of beef have been attributed to muscle cut or muscle and postmortem aging. The objective of this study was to examine the sensory properties of five beef muscles, determine the contribution of connective tissue (i.e., collagen) to tenderness, and investigate the response of various muscles to postmortem aging.
Comments
Published in Beef Research Program Progress Report (1985) No. 2: 65-66