Mechanical blade tenderization of meat

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dc.contributor.author Burson, D.E.
dc.contributor.author Hayward, L.H.
dc.contributor.author Hunt, Melvin C.
dc.contributor.author Kastner, Curtis L.
dc.contributor.author Kropf, Donald H.
dc.date.accessioned 2011-02-18T18:06:36Z
dc.date.available 2011-02-18T18:06:36Z
dc.date.issued 2011-02-18
dc.identifier.uri http://hdl.handle.net/2097/7417
dc.description.abstract We randomly assigned 112 Angus yearling steers to 14 nutritional groups fed varied ration energy levels and varied lengths of time. Blade tenderized and non-tenderized boneless rib steaks were evaluated by a taste panel and a mechanical (Instron) shearing technique. Blade tenderization significantly improved taste panel sores for both muscle fiber and overall tenderness and decreased the amount of detectable connective tissue, but did not affect juiciness and flavor scores. Peak shear force decreased with blade tenderization; but total cooking loss increased. Blade tenderization narrowed the range of detectable connective tissue scores for ration energy level groups, leading to more uniform palatability. en_US
dc.publisher Kansas State University. Agricultural Experiment Station en_US
dc.relation.isPartOf Cattlemen’s Day, 1979 en_US
dc.relation.isPartOf Report of progress (Kansas State University. Agricultural Experiment Station); 350 en_US
dc.subject Beef en_US
dc.subject Blade tenderization en_US
dc.subject Palatability en_US
dc.subject Energy en_US
dc.title Mechanical blade tenderization of meat en_US
dc.type Conference paper en_US
dc.date.published 1979 en_US
dc.citation.epage 70 en_US
dc.citation.spage 68 en_US
dc.description.conference Cattlemen's Day, 1979, Kansas State University, Manhattan, KS, March 2, 1979 en_US
dc.contributor.authoreid ckastner en_US

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