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Relationships of instrumental textural properties and muscle fiber types to the sensory properties of beef



Relationships of instrumental textural properties and muscle fiber types to the sensory properties of beef



Journal of Food Quality 9(4): 251-262



Longissimus muscle steaks from 94 cattle were used to determine the relationship between sensory tenderness ratings and instrumental textural properties of beef and to determine the role of muscle fiber type characteristics to sensory and instrumental textural properties. It was determined that ease of fragmentation, amount of detectable connective tissue, and tenderness ratings were all measurements of the same attribute. Peak load was found to be the best predicator of tenderness and the use of additional instrumental textural properties in regression equations did not substantially improve predictability. White muscle fiber characteristics were found to be positively correlated to sensory tenderness ratings.

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Accession: 006303250

Download citation: RISBibTeXText

DOI: 10.1111/j.1745-4557.1986.tb00795.x


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