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Showing 1 to 12 of 12 for “"tenderization"”.
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Effect of Hot Processing, Mechanical Tenderization, and Tumbling on Ham Yield and Quality Characteristics
… hot (pre-rigor) processing, mechanical (knife) tenderization, tumbling method (continuous or intermittent) and processing time (4 hours or 24 hours) on uncooked and cooked section and formed ham (pork adductor-semimembranous and biceps femoris muscles) characteristics was evaluated. Hot …
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Effects of blade tenderization and trimming on hot-boned, restructured, pre-cooked roasts from cows
Call number: LD2668 .T4 1985 F66
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Optimal utilization of the beef chuck
… effects of a prerigor CaCl₂ injection and blade tenderization on several sensory and physical characteristics of beef infraspinatus and longissimus muscles were determined. Blade tenderization resulted in increased tenderness (P<0.05) of postrigor infraspinatus muscle as measured by sensory …
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Technology for the development of a microwavable pork chop
… samples had an additional treatment of blade tenderization. All samples were stored for three storage periods of 2, 15, and 21 days. Precooked samples were evaluated for appearance traits. Blade tenderization did not affect (P>0.05) the traits evaluated with the exception of texture. Precooked …
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The effect of calcium activated protease (CAF) and cathepsin D on bovine muscle myofibrils under varying conditions of pH and temperature
… that it may play a significant role in the tenderization process occurring in muscle postmortem;When cathepsin D (purified from bovine cardiac muscle) was incubated with myofibrils under conditions resembling those found in postmortem muscle, several alterations occurred. Cathepsin D at pH …
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Postmortem energy metabolisms' role in calpain activation, inhibition, and subsequent function
… group of proteases involved in postmortem beef tenderization. Tenderness is a critical quality characteristic that significantly influences consumer satisfaction and repeat purchases. Among the various proteolytic systems active in muscle after exsanguination, the calpain system, particularly …
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Denaturation of myofibrillar and sarcoplasmic proteins in pale, soft and exudative-like meat : effects on water-holding
… at 6 h post mortem. Substantial meat tenderization was measured after incubation at 40 ˚C, but with less activity of extracted μ- and m- calpains compared to lower temperatures (P < 0.001), which suggests that an early activation of calpains at the highest incubation temperature could …
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Determining the mechanism of pulsed electric field for improving meat quality : A thesis submitted in partial fulfilment of the requirements for the Degree of Doctor of Philosophy at Lincoln University
… PEF induced tenderness, enzymatic nature of the tenderization seems to be the most plausible mechanism. Several studies have suggested the potential of PEF to mediate the tenderization process due to its membrane altering properties causing early release of calcium ions and early activation of …
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The Impacts of Intramuscular Fat Content and Other Biochemical Attributes of Fresh Pork Loins on Sensory Characteristics
… groups based on characteristics of post mortem tenderization. Some did not become more tender while others did. Glycolytic potential, collagen content, sarcomere length, desmin degradation, and muscle fiber type were all evaluated. Very few differences were present in the loins identified. It …
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Assessment of consumers' knowledge, attitudes, awareness, and beliefs of food handling and beef safety handling behaviors
… juicy, and flavorful cuts of beef. Mechanical tenderization (MT) and enhancement methods applied to lower valued beef cuts can improve tenderness, flavor or juiciness, increasing desirability for the consumer. However, these processes can introduce pathogens that may be present on the exterior …
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High Pressure Hydrodynamic Shock Wave Effects on Tenderness of Early Deboned Broiler Breasts
… this 4 to 6 h period. This thesis evaluates tenderization techniques that if effective could eliminate the need for this additional 4 to 6 h storage time. The first objective of this study was to determine a relationship between Warner-Bratzler shear values (WBS) (1 cm by 1cm, variable length …
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Escherichia coli O157:H7 control in nonintact meat products and inhibition of Listeria monocytogenes biofilms on kitchen surfaces
To view the abstract, please see the full text of the document.