Tenderness of beef as affected by the age of animal
Samples from longissimus dorsi and rectus femoris muscles from three old Holstein cows and three young Hereford steers were heated at a rate of 0.1 C/min from 30 to 60 C, and held for 4hr at the latter temperature to obtain total heating time of 10 hr. The young Hereford steer muscles were more tend...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Scientific Agricultural Society of Finland
1969-05-01
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| Series: | Agricultural and Food Science |
| Online Access: | https://journal.fi/afs/article/view/71733 |
| _version_ | 1819009830416809984 |
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| author | Eini Laakkonen G. H. Wellington J. W. Sherbon |
| author_facet | Eini Laakkonen G. H. Wellington J. W. Sherbon |
| author_sort | Eini Laakkonen |
| collection | DOAJ |
| description | Samples from longissimus dorsi and rectus femoris muscles from three old Holstein cows and three young Hereford steers were heated at a rate of 0.1 C/min from 30 to 60 C, and held for 4hr at the latter temperature to obtain total heating time of 10 hr. The young Hereford steer muscles were more tender, and showed better water-holding capacity throughout the experiments than the same muscles from the old Holstein cows. The same differences were also seen in samples heated to 80 C at a rate of 0.8 C/min, and held for 1 hr. |
| first_indexed | 2024-12-21T01:02:36Z |
| format | Article |
| id | doaj.art-7378e2d7b9244d47b764a4121b56cd29 |
| institution | Directory Open Access Journal |
| issn | 1459-6067 1795-1895 |
| language | English |
| last_indexed | 2024-12-21T01:02:36Z |
| publishDate | 1969-05-01 |
| publisher | Scientific Agricultural Society of Finland |
| record_format | Article |
| series | Agricultural and Food Science |
| spelling | doaj.art-7378e2d7b9244d47b764a4121b56cd292022-12-21T19:21:08ZengScientific Agricultural Society of FinlandAgricultural and Food Science1459-60671795-18951969-05-01412Tenderness of beef as affected by the age of animalEini Laakkonen0G. H. Wellington1J. W. Sherbon2Departments of Animal Science and Food Science, Cornell University, Ithaca, New York 14850, U.S.A.Departments of Animal Science and Food Science, Cornell University, Ithaca, New York 14850, U.S.A.Departments of Animal Science and Food Science, Cornell University, Ithaca, New York 14850, U.S.A.Samples from longissimus dorsi and rectus femoris muscles from three old Holstein cows and three young Hereford steers were heated at a rate of 0.1 C/min from 30 to 60 C, and held for 4hr at the latter temperature to obtain total heating time of 10 hr. The young Hereford steer muscles were more tender, and showed better water-holding capacity throughout the experiments than the same muscles from the old Holstein cows. The same differences were also seen in samples heated to 80 C at a rate of 0.8 C/min, and held for 1 hr.https://journal.fi/afs/article/view/71733 |
| spellingShingle | Eini Laakkonen G. H. Wellington J. W. Sherbon Tenderness of beef as affected by the age of animal Agricultural and Food Science |
| title | Tenderness of beef as affected by the age of animal |
| title_full | Tenderness of beef as affected by the age of animal |
| title_fullStr | Tenderness of beef as affected by the age of animal |
| title_full_unstemmed | Tenderness of beef as affected by the age of animal |
| title_short | Tenderness of beef as affected by the age of animal |
| title_sort | tenderness of beef as affected by the age of animal |
| url | https://journal.fi/afs/article/view/71733 |
| work_keys_str_mv | AT einilaakkonen tendernessofbeefasaffectedbytheageofanimal AT ghwellington tendernessofbeefasaffectedbytheageofanimal AT jwsherbon tendernessofbeefasaffectedbytheageofanimal |