EFFECT OF STORAGE CONDITIONS ON PALATABILITY OF BEEF <sup>1</sup><sup>2</sup>

Griswold, Rutk M.; Wharton, Marion A.

doi:10.1111/j.1365-2621.1941.tb16310.x

Cited by 8 publications

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“…Numerous authors have studied the role of connective tissue (both collagenous and elastic) in beef tenderness, while others have noticed changes in muscle fibers. Without reviewing the contributions of others the foregoing results may be interpreted by reflection on the work of these authors, particularly Moran and Smith (1929), Smith (1938), Steiner (1939), Griswold and Wharton (1941 ), Paul, Lowe, and McClurg (19441, and Ramsbottom, Strandine, and Koonz (1945). In the fresh uncooked state, meat consists of connective tissue fibers (both collagedous and elastic) holding together muscle fibers which in themselves may be roughly considered to be thin sheaths (sarcolemmae) enclosing a fluid substance yhich is coagulable on heating.…”

Section: Resultsmentioning

confidence: 99%

“…), Smorodintsev and co-workers (1935 et seq. ), Satorius and Child (1938), Steiner (1939), Winkler (1939), Griswold and Wharton (1941), Paul, Lowe, andMcClurg (1944), andRamsbottom, Strandine, andKoonz 1945) are particularly relevant to this investigation. Up to this time, however, there has been little information available on actual tenderness changes during the process of aging meat.…”

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Relation of Tenderness of Beef to Aging Time at 33–35°f.

Deatherage

Harsham²

1947

Journal of Food Science

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Since the consumer demands tenderness in meat, study of beef tenderization has been a major project in our research program for several years. From time to time what seemed to be paradoxical results were obtained.Such results could be duplicated and apparently were beyond the errors expected by the testing technique which is described elsewhere by Deatherage and Reiman (1946). These apparent discrepancies were, for the most part, results contrary to the premise that tenderness increases with postmortem age of meat. If meat were a homogeneous substance one might expect that tenderness would vary directly with age, but some reflection on the heterogeneous structure of meat indicated that perhaps beef does not tenderize regularly with increasing aging time.It is impossible in this paper to review the many contributions to the knowledge of tenderness in meat. The works of Moran and Smith (1929 et seq.), Smorodintsev and co-workers (1935 et seq.), Satorius and Child (1938), Steiner (1939), Winkler (1939, Griswold and Wharton (1941), Paul, Lowe, and McClurg (1944), and Ramsbottom, Strandine, and Koonz 1945 are particularly relevant to this investigation. Up to this time, however, there has been little information available on actual tenderness changes during the process of aging meat. The lack of this information might have been due to some extent to the variability in results obtained from different tenderness-testing techniques. Since, in this laboratory, a reproducible tenderness-tasting technique has been devised and since its reliability has been evaluated to some degree, the authors felt that they might be able to estimate the relation of tenderness to post-mortem age of beef. Such information would serve a twofold purpose : (1) supply information essential for a better understanding of the nature of' tenderness in meat and ( 2 ) give data concerning the eficiency of tenderizing beef commercially by aging at 0.6-1.7"C. (33-35'F.). Accordingly this study was made of the relation between tenderness of beef and post-mortem age of beef, EXPERIMENTAL PROCEDURETwo lots of commercially slaughtered cattle were used in this investigation. The first lot consisted of 10 animals (Nos. 81, 82, 86, 87, 88, 89, 90, 95, 96, and 97). These were slaughtered the same day and their carcasses graded U. S . Good, except Nos. 86, 88, and 96 which graded U. S. Commercial. After 24 hours, both full loins from each carcass were excised and put into the 33-35°F. cooler and tested 2, 6, 10, 17, 24, 31, and 38 days

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Section: Resultsmentioning

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Relation of Tenderness of Beef to Aging Time at 33–35°f.

Deatherage

Harsham²

1947

Journal of Food Science

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“…Reef held at 60°F. and exposed to ultraviolet light 48 hours, t hen stored at 36°for an equal period, was about 10% more tender t han beef held at 36°t hroughout a period of 96 hours (7).…”

Section: Gradesmentioning

confidence: 97%

Quality in Meat and Meat Products.

Hankins¹

1945

Ind. Eng. Chem.

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brief discussion of the significance of commercial meat grades. Of great influence on quality in meat are the following factors! processing, preservation, and preparation which involve methods of chilling, ripening, curing, smoking, freezing and freezer storage, dehydration, cooking, and other operations. Significant relatione in this respect are discussed in some detail. Emphasis is placed on recent developments, particularly on those involved in the dehydration and freezing of meat. QUALITY IN MEAT AND MEAT PRODUCTSThe quality of meat includes many factors such as wholesomeness, appearance, composition, tenderness, flavor, juiciness, and nutritive value, most of which must be further subdivided. Development of adequate methods for measuring characteristics of meat has been and, in certain respects, continues to be a difficult problem. Breeding, age, sex, feeding, rate of growth, and other animal production factors have important effects on quality. Examples are presented, supplemented with a

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“…This was due in part to Fisher, a pioneer in the field of statistics, who mentioned these methods in a tea- tasting sensory test (Fisher, 1935 , 1936 ). In food research, statistical significance at a P -value of 0.05 (5%) first appeared in the early 1940s (Eheart and Sholes, 1945 ; Griswold and Wharton, 1941 ). Only in the early 1970s, the statistical test procedure was described in the materials and methods of papers (Bouton et al, 1975 ; Froning et al, 1971 ; Reddy et al, 1970 ).…”

Section: Introductionmentioning

confidence: 99%

Problems and alternatives of testing significance using null hypothesis and P-value in food research

Choi

2023

Food Sci Biotechnol

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A testing method to identify statistically significant differences by comparing the significance level and the probability value based on the Null Hypothesis Significance Test (NHST) has been used in food research. However, problems with this testing method have been discussed. Several alternatives to the NHST and the P-value test methods have been proposed including lowering the P-value threshold and using confidence interval (CI), effect size, and Bayesian statistics. The CI estimates the extent of the effect or difference and determines the presence or absence of statistical significance. The effect size index determines the degree of effect difference and allows for the comparison of various statistical results. Bayesian statistics enable predictions to be made even when only a small amount of data is available. In conclusion, CI, effect size, and Bayesian statistics can complement or replace traditional statistical tests in food research by replacing the use of NHST and P-value.

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EFFECT OF STORAGE CONDITIONS ON PALATABILITY OF BEEF ¹²

Cited by 8 publications

References 2 publications

Relation of Tenderness of Beef to Aging Time at 33–35°f.

Relation of Tenderness of Beef to Aging Time at 33–35°f.

Quality in Meat and Meat Products.

Problems and alternatives of testing significance using null hypothesis and P-value in food research

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EFFECT OF STORAGE CONDITIONS ON PALATABILITY OF BEEF 12

Cited by 8 publications

References 2 publications

Relation of Tenderness of Beef to Aging Time at 33–35°f.

Relation of Tenderness of Beef to Aging Time at 33–35°f.

Quality in Meat and Meat Products.

Problems and alternatives of testing significance using null hypothesis and P-value in food research

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Product

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EFFECT OF STORAGE CONDITIONS ON PALATABILITY OF BEEF ¹²