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 Semitendinosus beef muscles from cows were tumbled according to...

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Detalles Bibliográficos
Autores principales: N’Gatta, Konan Charles Aimeric, Kondjoyan, Alain, Favier, Raphael, Rouel, Jacques, Vénien, Annie, Astruc, Thierry, Gruffat, Dominique, Mirade, Pierre-Sylvain
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8618118/
https://www.ncbi.nlm.nih.gov/pubmed/34829083
http://dx.doi.org/10.3390/foods10112802

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8618118/
https://www.ncbi.nlm.nih.gov/pubmed/34829083
http://dx.doi.org/10.3390/foods10112802

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