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

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