DEVELOPMENT OF THE ARMOUR TENDEROMETER FOR TENDERNESS EVALUATION OF BEEF CARCASSES |
| |
| Authors: | LEO J. HANSEN |
| |
| Affiliation: | Armour Food Company, Food Research Division, Oak Brook, Ill. 60521, U.S.A. |
| |
| Abstract: | A simple rapid non-destructive test and apparatus were developed for quantifying tenderness of beef carcasses. A probe with ten 1/2 inch diameter needles mounted on a manifold is pressed manually two inches into the rib eye. Measurements of maximum force during penetration into the cold rib eye on the day after slaughter correlated well with subjective panel tenderness scores on the same meat cooked after one week of aging. |
| |
| Keywords: | |
|
|
