Studies in Meat Tenderness. I. Sensory and Objective Assessments of Tenderness

Marsh, B. B.; Woodhams, Pamela R.; Leet, N.G.

doi:10.1111/j.1365-2621.1966.tb00491.x

Cited by 21 publications

(15 citation statements)

References 6 publications

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“…To eliminate inter-animal variability, all observations in any one experiment were made on the two neck muscles of only one beef carcass. Each experiment was repeated several or many times on the neck muscles of other carcasses, as will be apparent from the results, but one aim throughout this project has been to utilize to the full the quite remarkable uniformity of this muscle within any one'carcass (Marsh et al, 1966).…”

Section: Introductionmentioning

confidence: 99%

Studies in Meat Tenderness. III. The Effects of Cold Shortening on Tenderness

Marsh¹,

Leet²

1966

Journal of Food Science

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377

121

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SUMMARYThe tenderness of meat removed from the carcass in a pre‐rigor condition is highly dependent on the extent of the cold shortening which occurs after excision. The relationship between shortening and tenderness is complex. A decrease of up to 20% of the initial excised length does not exert a significant effect, hut toughness increases rapidly with further shortening beyond this point, reaching a peak of several times its original value (in terms of shear force required) at a shortening of about 40%. With yet further shortening, the meat becomes progressively more tender until, at about 55‐60% shortening, it is cleaved about as easily as meat in which less than 20% shortening has occurred.The presence of intact skeletal attachments does not necessarily overcome the development of shortening‐induced toughness. It is shown that a pre‐rigor muscle which is absolutely fixed in over‐all length is still capable of appreciable shortening in one zone, with compensating lengthening elsewhere, if the application of cold is uneven along its surface.

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Section: Introductionmentioning

confidence: 99%

Studies in Meat Tenderness. III. The Effects of Cold Shortening on Tenderness

Marsh¹,

Leet²

1966

Journal of Food Science

Self Cite

377

121

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“…A longitudinal internal strip was cut from each sample and fixed in 5% glutaraldehyde buffered with 0.1 M Sorenson's phosphate (pH 7.4). The remainder of each sample was cooked as described by Marsh, Woodhams & Leet (1966), and its toughness was measured in arbitrary units with a tenderometer (Macfarlane & Marer, 1966).…”

Section: Methodsmentioning

confidence: 99%

The ultrastructure and tenderness of highly cold‐shortened muscle

Marsh

Leet²,

Dickson

1974

Int J of Food Sci Tech

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In an attempt to explain the paradoxical tenderizing, observed when muscle shortening exceeds about 40% of the initial excised length, the fine structure of highly cold-shortened muscle has been studied by light and electron microscopy. Tissue at the 'peak' of toughness is uniformly shortened and shows no sign of structural weakness or damage, but with further shortening supercontraction and node formation take place in an increasing proportion of the sarcomeres. Widespread fibre fracturing is seen in the internodal zones when the length change has exceeded about 50%. This disruption appears sufficient to account for the declining toughness which accompanies supraphysiological shortening.

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“…Using this modified apparatus, Marsh, Woodhams, and Leet (1966) reported correlations of 0.68 to 0.94 between tenderometer objective evaluations and sensory assessments of the tenderness of roasted lamb rib-loins.…”

Section: Preparation Of Samples and Tenderness Assessmentmentioning

confidence: 99%

Some sources of variation in tenderness and cooking losses in lamb and mutton

Purchas

Williamson

Barton

et al. 1969

New Zealand Journal of Agricultural Research

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Six experiments are reported involving 218 Southdown-Romney cross ewe and wether lambs slaughtered at either 15 weeks or 9 months of age, and 136 Romney wethers slaughtered at 16 months of age. The tenderness of the meat of these animals was assessed with a mechanical tenderometer on duplicate samples of the cooked longissimus dorsi muscle of the left side.Differences in tenderness attributable to sire and pasture type were considered. Although sire effects were not consistently significant, the moderately repeatable ranking of sire groups in two consecutive years suggests that selection for tenderness in sheep would be effective. Pasture effects, however, were neither significant nor repeatable.All experiments were characterised by the large proportion of residual variation (83%. 98%. and 72% in Experiments I. 2. and 3. for example) after a number of correction factors had been applied. This was attributed mainly to variations between animals in the way in which they reacted to treatment immediately before and lor after slaughter and to interactions between these treatments and the sources of variation that were considered.The relationship between fatness and cooking losses was examined and it was shown that the greater total cooking loss with increased fatness was due almost entirely to increased loss of drippings.

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Studies in Meat Tenderness. I. Sensory and Objective Assessments of Tenderness

Cited by 21 publications

References 6 publications

Studies in Meat Tenderness. III. The Effects of Cold Shortening on Tenderness

Studies in Meat Tenderness. III. The Effects of Cold Shortening on Tenderness

The ultrastructure and tenderness of highly cold‐shortened muscle

Some sources of variation in tenderness and cooking losses in lamb and mutton

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