Results 221 to 230 of about 17,486 (266)

Psychophysical investigations into the tenderness of meat

Meat Science, 1990
Tenderness of five veal meat cuts was determined by two groups of subjects: a panel of skilled butchers and a consumers' panel. The butchers estimated tenderness with and without assistance of visual information. For the consumers a procedure to measure the oral sensation by a forced choice method of successive comparison was developed.
Broekhuijsen, M. L., Van Willigen, J. D.
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Foodomics to investigate meat tenderness

TrAC - Trends in Analytical Chemistry, 2013
We describe the recent trends in investigations of meat tenderness by highlighting the main technical improvements, especially in proteomics and metabolomics. We also describe how these approaches have been so far applied to explore tenderness-related issues.
Angelo D’Alessandro, Lello Zolla
exaly   +3 more sources

Meat Tenderizer and Bee Stings

Pediatrics, 1984
To the Editor.— We recently came across Lanier's letter, "Meat Tenderizer and Stings,"1 and we were interested in his comments about potential lack of efficacy of meat tenderizer products to treat Hymenoptera stings. Each year the Connecticut Poison Center receives approximately 300 calls related to insect stings and bites, and we have ...
A A, Cardoni, P, Rosenberg, W, Agostinucci   +2 more
openaire   +3 more sources

Meat tenderness and the gap filaments

Meat Science, 1977
A theory is developed relating the myofibrillar component of meat tenderness to a third set of filaments in the sarcomere: the 'gap filaments'. It is prooposed that the gap filaments set the limit to the tensile strength of the raw or heat-denatured myofibril.
R H, Locker, G J, Daines, W A, Carse, N G, Leet   +3 more
openaire   +2 more sources

Exogenous Proteases for Meat Tenderization

Critical Reviews in Food Science and Nutrition, 2014
The use of exogenous proteases to improve meat tenderness has attracted much interest recently, with a view to consistent production of tender meat and added value to lower grade meat cuts. This review discusses the sources, characteristics, and use of exogenous proteases in meat tenderization to highlight the specificity of the proteases toward meat ...
Alaa A, Bekhit, David L, Hopkins, Geert, Geesink, Adnan A, Bekhit, Philip, Franks   +4 more
openaire   +2 more sources

Studies in Meat Tenderness.

Journal of Food Science, 1968
SUMMARY— The tenderness of lamb loin is affected greatly by the time‐temperature pattern imposed on the dressed carcazs during the onset of rigor mortis. Very significant toughness develops in the longissimus dorsi muscles of carcasses exposed to low temperatures within about 16 hr of slaughter. This “processing
B. B. MARSH, PAMELA R. WOODHAMS, N. G. LEET   +2 more
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Managing meat tenderness

Meat Science, 2002
This paper discusses the management of meat tenderness using a carcass grading scheme which utilizes the concept of total quality management of those factors which impact on beef palatability. The scheme called Meat Standards Australia (MSA) has identified the Critical Control Points (CCPs) from the production, pre-slaughter, processing and value ...
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Tenderness of Meat

Industrial & Engineering Chemistry, 1932
Donald K. Tressler, William T. Murray
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Meat: Meat Tenderness and the Impact of Cooking

2021
Jean-François Hocquette, Alain Kondjoyan   +1 more
openaire   +1 more source

Optical sensing as analytical tools for meat tenderness measurements - A review

Meat Science, 2023
Mohammed Kamruzzaman
exaly