Cooking and Tenderometer Measurements

For tenderness or shear force measurements, and many meat quality assessments, the meat must be cooked under a specified set of conditions, so that either only meat processing or animal-related factors are compared. Meat is cooked by subjecting it to heat before it is either eaten or assessed in other ways. Cooking denatures the myofibrillar proteins as well as the connective tissue proteins. There is a complex interplay between the myofibrillar and connective tissue proteins in the meat as the temperature is progressively raised, including aging of the meat, which is inhibited at temperatures above 66°C (45). Only meat that has not been cold shortened will be discussed.

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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