Contribution No. 82–474-J, Dept. of Foods & Nutrition, Kansas Agricultural Experiment Station, Manhattan, KS 66506.
Roasting vs Cooking in a Model System: Tenderness of Bull Adductor Muscle, Conventionally Chilled or Electrically Stimulated—Hot Boned
Version of Record online: 25 AUG 2006
Journal of Food Science
Volume 48, Issue 2, pages 337–342, March 1983
How to Cite
NAEWBANIJ, J. O., HARRISON, D. L. and STONE, M. B. (1983), Roasting vs Cooking in a Model System: Tenderness of Bull Adductor Muscle, Conventionally Chilled or Electrically Stimulated—Hot Boned. Journal of Food Science, 48: 337–342. doi: 10.1111/j.1365-2621.1983.tb10738.x
The authors acknowledge Dr. A.D. Dayton, Head, Dept. of Statistics, for the experimental design and analyses of the data, and Ruth Vilander and Tanya Sabatka for technical assistance.
- Issue online: 25 AUG 2006
- Version of Record online: 25 AUG 2006
- Ms received 7/26/82; revised 11/29/82; accepted 12/3/82.
Conventionally chilled (CC) and electrically stimulated-hot boned (ESHB) bull adductor muscles roasted to 70° C, or muscle strips cooked in a model system (waterbath) to 70° C were compared. Sensory tenderness and texture (mealiness) and Instron texture characteristics were not affected significantly by the cooking system. Differences between carcass treatments (CC, ESHB) for sensory tenderness and texture were significant, but small. Percentage solubilized hydroxyproline did not have a major influence on sensory tenderness or texture, or on Instron texture characteristics of the muscle. Sensory tenderness and texture were related more to Instron cohesiveness and firmness than they were to Instron penetration measurements.