Muscle stretching techniques for improving meat tenderness
Publikasjonsdetaljer
Tidsskrift : Trends in Food Science & Technology , vol. 13 , p. 127–135 , 2002
Utgiver : Elsevier
Internasjonale standardnummer
:
Trykt
:
0924-2244
Elektronisk
:
1879-3053
Publikasjonstype : Vitenskapelig artikkel
Sak : 4
Lenker
:
DOI
:
doi.org/10.1016/S0924-2244(02)...
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Kjetil Aune
Bibliotekleder
kjetil.aune@nofima.no
Sammendrag
Methods for stretching or restraining pre-rigor single muscles or muscles in a carcass have been given increasing attention due to their ability to reliably improve tenderness and reduce the variation in tenderness of meat. The Tenderstretch method with aitch bone suspension of carcass sides has lately been successfully implemented in the beef industry in several countries. Tendercut, which implies cutting bones and connective tissue in the mid-loin and round/sirloin junction of carcass sides, is a promising method for increasing tension and tenderness of the muscles. For individual hot-boned muscles, the Pi-Vac packaging system with elastic film tubes is an efficient method for reducing contraction of these muscles. Combining stretching or restraining methods with other tenderising techniques like slow chilling or electrical stimulation usually yield little additional benefits in tenderness. (C) 2002 Elsevier Science Ltd. All rights reserved.