Meat Tenderness Flashcards
trained/consumer sensory panel scoring
1-9
1-extremely tough
9-extremely tender
warner-bratzler shear force
1/2 inch core removed from cooked steak, mechanically sheared, lower values are more tender
5 most tender muscles
psaos major
infraspinatus
gluteus medius
longissimus dorsi
triceps brachii
4 least tender cuts of meat
deep pectoral
latissimus dorsi
trapezius
superficial pectoral
pneumonic to remember meat cut tenderness
PIGLeT BRASS DeLighTeS
what is the 2nd most cited paper on meat tenderness
national beef tenderness survey, Morgan
key findings of the meat tenderness survey
-tenderloin and top blade steak most tender
-top round steak ranked last
-roasts were more tender than steak counterparts
actomyosin effect characteristics
-sarcomere length(long=tender)
-muscle fiber diameter(thin=tender)
-sarcomeres/fragment (less=tender)
background effect characteristics
-concentration of stromal proteins(less=tender)
-size of elastin fibrils(small=Tender)
-solubility of collagen
bulk density/lubrication effect
-amount of marbling(more=tender)
-distribution of marbling
additional factors affecting tenderness
breed
locomotive vs. support
quality grade effects
degree of doneness
how does quality grade impact tenderness
prime will have more marbling(more tender) than choice
how does degree of doneness impact tenderness
the longer its cooked the tougher it is
what is the most tender degree of doneness
medium rare
