A COMPARISON OF TENDERNESS PARAMETERS IN DEHYDRATED MEAT

摘要

Longissimus dorsi muscles from 32 beef carcasses were analyzed for tenderness using the Warner-Bratzler shear test, a new rotating knife tenderometer, and an organoleptic panel. In addition, 18 mineral, adenosine triphosphate, and proximate analyses were made. The rotating knife tenderometer and the Warner-Bratzler shear test were found to correlate well with the sensory panel (r=+0. 57, -0. 66). Iron content of the tissues was also found to correlate with the sensory panel (r=-0.48), but at a lower significance level than either the tenderometer or shear methods.