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Meat Sci. 1990;27(1):61-74. doi: 10.1016/0309-1740(90)90029-6.

Effects of added connective tissues on the sensory and mechanical properties of restructured beef steaks.

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1
US Department of Agriculture, ARS, Eastern Regional Research Center, 600 East Mermaid Lane, Philadelphia, PA 19118, USA.

Abstract

To quantify objectionable levels of connective tissues, restructured beef products were made with 2·5 and 5% added tendon; 5 and 10% added epimysium, gristle, or peri/endomysium; and a control. Initial tenderness (IT), residual connective tissue (CT), and overall texture (OT) were evaluated by a sensory panel. Panelists adversely scored IT, CT, and OT for 2·5 and 5% tendon and CT and OT for 10% epimysium and gristle. CT and OT scores correlated with hydroxyproline content and Lee-Kramer peak shear force for uncooked steaks with added tendon, gristle and epimysium but not peri/endomysium. Acceptable products can be made when raw materials are free of tendons and contain only limited amounts of epimysium.

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