Effects of various tenderization strategies on non-fed beef palatability and tenderness

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Title: Effects of various tenderization strategies on non-fed beef palatability and tenderness
Author: Canon, Jennie
Abstract: Effects of exogenous enzyme combinations and a mechanical tenderization method were evaluated by myofibrillar fragmentation (MFI ) , sensorial attributes and oxidative stability (TBA ) of the deep pectoral (PEC : n=120 ) and biceps femoris (FLAT : n=120 ) from cow carcasses . In the FLAT , tenderization method had no effect of MFI , TBA , or initial tenderness , sustained tenderness , or overall acceptability (P > 0 .05 ) . Enzymatic treatment affected all sensory attributes (P < 0 .05 ) ; the control was the juiciest and the toughest with the least off flavor and the highest overall acceptability . Treatment affected TBA values ; the bromelain and ficin treatment (BF ) was most oxidized . Treatment by tenderization method interactions affected off flavor with BF having the most off flavor . In the PEC , treatment had affected MFI , cook loss , and all other sensorial evaluations (P < 0 .05 ) . However , TBA was not affected by treatment , tenderization method , or treatment by tenderization method . Moreover , MFI , juiciness , tenderness , and flavor intensity were all affected by tenderization method (P < 0 .05 ) .
URI: http : / /hdl .handle .net /2346 .1 /30004
Date: 2012-05-12

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Canon, Jennie Effects of various tenderization strategies on non-fed beef palatability and tenderness. Master's thesis, Angelo State University. Available electronically from http : / /hdl .handle .net /2346 .1 /30004 .

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