Evaluation of the Tenderness of Beef Top Sirloin Steaks
作者:
J.J. HARRIS,
R.K. MILLER,
J.W. SAVELL,
H.R. CROSS,
L.J. RINGER,
期刊:
Journal of Food Science
(WILEY Available online 1992)
卷期:
Volume 57,
issue 1
页码: 6-9
ISSN:0022-1147
年代: 1992
DOI:10.1111/j.1365-2621.1992.tb05412.x
出版商: Blackwell Publishing Ltd
关键词: beef;sirloin;top‐loin;tenderness;shear
数据来源: WILEY
摘要:
ABSTRACTTop sirloin butts and strip loins were obtained from both sides of 20 U.S. Choice beef carcasses and cut into six steaks (2.54 cm thick). These steaks were assigned randomly to one of six aging treatments (0, 7, 14, 21, 28 or 35 days). Top sirloin steaks were less tender and more variable in tenderness than top loin steaks. This difference in tenderness appeared to be due to higher amounts of collagen in top sirloin steaks and a tendency toward lower collagen solubility, shorter sarcomere length and higher (less tender) fragmentation index.
点击下载:
PDF
(689KB)
返 回