Browsing Cattlemen's Day, 2001 by Subject "Tenderness"

Now showing items 1-3 of 3

The effects of quality grade, postmortem aging, and blade tenderization on Warner-Bratzler shear force and cookery traits of biceps femoris steaks

Andrews, B.S.; Unruh, J.A. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2001)

We used 108 top sirloin butts to determine the influence of quality grades, postmortem aging periods, and blade tenderization passes on percentages of thawing and cooking losses and Warner-Bratzler shear (WBS) force ...
Influences of aging on tenderness and color of beef steaks

Timm, R.R.; Unruh, J.A.; Stroda, S.L.; Hachmeister, K.A.; Sammel, L.M.; Rasor, A.E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2001)

Aging loin strip, bottom, and eye of round steaks for 21 days decreased Warner- Bratzler Shear (WBS) values (increased tenderness). For the top round, aged semimembranosus muscle steaks tended to have lower WBS values ...
Tenderness and cooking characteristics of beef cooked by electric belt grill, forced-air convection oven, or electric broiler

Lawrence, T.E.; King, D.A.; Obuz, E.; Yancey, E.J.; Dikeman, M.E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2001)

We used an electric belt grill, a forced-air convection oven, and an electric broiler to cook 170 bottom round, 142 brisket, 177 top sirloin, 176 strip loin, and 136 eye of round steaks from USDA Select carcasses to ...

Now showing items 1-3 of 3

Browse