Impact of Tumbling Process on the Toughness and Structure of Raw Beef Meat Pieces

Impact of Tumbling Process on the Toughness and Structure of Raw Beef Meat Pieces

Tenderness is a major factor in consumer perception and acceptability of beef meat. Here we used a laboratory tumbling simulator to investigate the effectiveness of the tumbling process in reducing the toughness of raw beef cuts. Twelve <i>Semitendinosus</i> beef muscles from cows were t...

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Bibliographic Details
Main Authors: Konan Charles Aimeric N’Gatta, Alain Kondjoyan, Raphael Favier, Jacques Rouel, Annie Vénien, Thierry Astruc, Dominique Gruffat, Pierre-Sylvain Mirade
Format: Article
Language:English
Published: MDPI AG 2021-11-01
Series:Foods
Subjects:
tumbling
muscle fibres
connective tissue
meat toughness
Online Access:https://www.mdpi.com/2304-8158/10/11/2802

Internet

https://www.mdpi.com/2304-8158/10/11/2802

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