Tenderness Intrinsic Character

Transformation of highly marbled meats under various cooking processes

“…Cooking is done on one side first, and then the meat is turned to cook the other side. Slices of 2 mm to 4 cm thickness can be used, and in the scientific literature, slices of 2 to 2.5 cm are commonly used in experiments (Holloway & Wu, 2019;Miller, Kerth, Berto, Laird, & Savell, 2019;Navarro et al, 2004). Sous-vide cooking was originally a French method for low temperature, long duration cooking of food maintained under vacuum in a plastic bag (Dominguez-Hernandez et al, 2018;Supaphon et al, 2021).…”

“…Boiling involves cooking meat by plunging it directly into boiling water or sauce. Generally, pieces of several centimeters size are used in the Occident, but in Asia, thin slices of 2 to 5 mm can also be boiled in hot pot preparations (Holloway & Wu, 2019;Ling, Tsai, & Liew, 2012;Mao, Hopkins, Zhang, & Luo, 2016;Polkinghorne, Nishimura, Neath, & Watson, 2011;Trang, 1999).…”

The correlation between Longissimus thoracis muscle ageing extent, growth and carcass traits in Simmental bulls: preliminary results

“…Meat quality has a high importance in cattle producers and beef consumers, with tenderness as a key factor for the consumer acceptance of beef meat (Miller et al, 1995;Zwambag et al, 2013). Tenderness is affected by many factors including genetics, nutrition and technology as the most important, and ageing is a very common practice to improve it (Holloway and Wu, 2019). Ageing is referred to a breakdown of different structural proteins of meat (C-proteins, M-protein and the cytoskeletal proteins) by the endogenous enzymes calpains (Dikeman and Devine, 2014).…”