Items Tagged with 'beef tenderness'

ARTICLES

Knife and Fork Cutting Tender Piece of Beef

Guest Commentary | Dr. Phil Bass

Beef tenderness and physiological maturity

Want tender? Get out the (connective) tissues!

Dr. Phil Bass

July 9, 2018

No Comments

Marbling tends to get all of the praise and celebrity as it is a big contributor to the overall palatability of beef products; however, the lesser-known big factor in palatability is the physiological maturity of the beef carcass. And that's where our story begins.

It has long been known Prime-grade beef is often more tender than Select-grade beef, but the biological factors for the difference have not been well-defined.

Meat Science Review

Superoxide Dismutase Activity and beef tenderness

Evaluating the relationship between Superoxide Dismutase  Activity and Tenderness of USDA Prime and Select-grade beef.

Nicolas Herrera Michael D. Chao Emery Wilkerson Chris R. Calkins

June 16, 2017

No Comments

This project was conducted to evaluate a new hypothesis that may explain the tenderness difference between high- and low-marbled steaks.

Meat Science Review

Can superior flavor, juiciness add value to beef?

Attempting to capitalize on the inherent quality variation of the beef population to add carcass value.

Andrea Garmyn Chance Brooks Ph.D. Mark Miller Mary Hunt

July 7, 2014

No Comments

Several studies have shown consumer overall acceptability was more highly correlated with flavor ratings than tenderness or juiciness, regardless of tenderness variation.

Meat Science Review

A look at color stability, tenderness in top sirloin’s Gluteus medius

Janeal Yancey, Ph.D., Meat Science, Animal Science Department, University of Arkansas Jason Apple, Ph.D., Professor, University of Arkansas

October 6, 2013

No Comments

Top sirloin steaks are one of the most popular beef steaks served in restaurants (Harris et al., 1992), as well as purchased at retail outlets (National Cattlemen’s Beef Association, 2005), across the United States.

AMSA Meat Science Review

Meat Science Review: Beyond tenderness, beef eaters crave exceptional flavor

Andrea Garmyn Mark Miller

May 7, 2013

No Comments

The beef market has constantly been under the pressure of evolving consumer preferences for taste, consistency and health, to name a few.

Meat Science Review: Tough to take

Dietary antioxidants do not protect beef from toughening in a high-oxygen, modified-atmosphere package.

Lasika Shyamalie Senaratne-Lenagala Chris R. Calkins

October 5, 2012

No Comments

Modified-atmosphere packaging containing 80% oxygen and 20% carbon dioxide (HiOx-MAP) is widely used in fresh beef at retail to delay discoloration and hold cherry-red color of beef for a longer time.

The National Provisioner

April 2021

Check out the April 2021 edition of The National Processor, featuring Bell & Evans' initiative to ensure growth in organic chicken, portion control trends, spare parts know-how, slicing, sanitation and much more!

View More Create Account

Independent Processor

April 2021

Check out the April 2021 edition of Independent Processor, featuring meat science education at the University of Wisconsin-Madison, ever changing regulations for small processors, moving beyond traditional peppers and spices, butcher tools and how to safely use them and much more!

View More Create Account