Comparison of different methods for determining the extent of myofibrillar fragmentation of chilled and frozen/thawed beef across postmortem aging periods.

To evaluate different methods for the determination of postmortem myofibrillar fragmentation, three protocols were compared: fragmentation index method (FI) after drying the filtrate residue at room temperature for 10 min (FI) or at 105 °C for 12 h (FI); and myofibrillar fragmentation index (MFI) by the absorbance method. Beef Longissimus thoracis steaks (n = 34) were randomized into two treatments (frozen/thawed and unfrozen) and aged for 0, 7, 14 or 21 days. An interaction (P < 0.

Microwave as a rapid cooking method for beef tenderness evaluation.

Unlabelled: Semitendinosus (ST) muscle steaks were grouped according to three locations (proximal, middle, and distal end), grilled to endpoint temperature of 71C or cooked for 20, 30, 40, 50, or 60 s in a microwave oven (Mw). The location did not affect (p > .05) the cooking loss (CL) or shear force (SF) values.

Freezing, thawing and aging effects on beef tenderness from Bos indicus and Bos taurus cattle.

The objective of this study was to determine the effects of freezing prior to aging on the meat tenderness of young Nellore and Aberdeen Angus bulls. Samples of the longissimus thoracis muscle were submitted to two treatments: conventional aging and freezing (-20°C for 40 days) followed by thawing and aging periods. The meats were evaluated after 0, 7, 14 and 21 aging days (1°C).

Comparison of Warner-Bratzler shear force values between round and square cross-section cores from cooked beef and pork Longissimus muscle.

This study was conducted to investigate the effect of core sampling on Warner-Bratzler shear force evaluations of beef and pork loins (Longissimus thoracis et lumborum muscles) and to determine the relationship between them. Steaks of 2.54 cm from beef and pork loins were cooked and five round cross-section cores and five square cross-section cores of each steak were taken for shear force evaluation.