Title: Study on palatability assurance critical control point of steak
Abstract: The edible quality of beef,which is influenced by lots of factors,such as gene,pre-slaughter handling and post-slaughter handling,includes tenderness,flavor and juiciness.The weight of tenderness,flavor and juiciness in edible quality of steak,the relationship between shear force and tenderness was discussed.We also studied the effect of marbling,cuts on edible quality of steak.The results indicated that:in the steak edible quality,the weight of tenderness,flavor,juiciness were 0.50,0.38,0.12 respectively.Shear force had significant effect on tenderness extremely(P0.01).Chinese consumers can accept force value of steak under 4.39kg.Marbling(P0.01),cuts(p0.05)had significant effect on edible quality of steak.
Publication Year: 2009
Publication Date: 2009-01-01
Language: en
Type: article
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