U.S. Department of Agriculture: Agricultural Research Service, Lincoln, Nebraska

 

Date of this Version

1985

Document Type

Article

Comments

Published in Beef Research Program Progress Report (1985) No. 2: 65-66

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.

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