Consumer Aspects of Meat Texture and Tenderness

The overall tenderness of meat to the palate involves three aspects: (1) the initial ease of penetration of meat by the teeth (tenderness), (2) the ease with which the meat breaks into fragments (tenderness and texture), and (3) the amount of residue remaining after chewing (texture). Clearly, some of these attributes are modified by the amount of fat and the temperature at which the meat is served as well as the cooking conditions used. Because consumers clearly reserve tougher cuts of meat for casseroles, there is a perception that certain levels of tenderness are desirable. The less desirable cuts increase dramatically in toughness with animal age due to connective tissue changes (62) leaving more mouth residue, but frying cuts

Sleeping Sanctuary

Sleeping Sanctuary

Salvation For The Sleep Deprived The Ultimate Guide To Sleeping, Napping, Resting And  Restoring Your Energy. Of the many things that we do just instinctively and do not give much  of a thought to, sleep is probably the most prominent one. Most of us sleep only because we have to. We sleep because we cannot stay awake all 24 hours in the day.

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