Comparative tenderness of beef fajitas and beef steaks as influenced by beef subprimal and cooking method /
A comparative study of the variation between and within
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| Format: | Thesis eBook |
| Language: | English |
| Published: |
[Place of publication not identified] :
[publisher not identified] ;
1996.
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| Subjects: | |
| Online Access: | Link to OAKTrust copy |
| Summary: | A comparative study of the variation between and within across steaks effected tenderness in certain muscles, adjacent groups of two and either discarded or cooked in the both cook methods (p<0.05). cooked in the Temp PerfectTM oven and clod Infraspinatus cooked in the Temp PerfeCtTM oven and clod Triceps brachii cubed and one by one, sections were selected throughout each depending on cook method. Both cook methods proved different locations. The location of side to side shears effects were nonsignificant in clod Infraspinatus steaks Egg RingSTM. Remaining steaks were further divided into evaluated for tenderness. The gooseneck bottom flat, inside Fifteen randomly chosen strips were reconstituted from a from the bottom round flat and tri tip (p>0.05). Location frozen state in 16.4 cm wide x 2.5 cm deep Egg RingSTm and groups. Two treatment groups of steaks were established and into 6 mm wide x 15 mm high x 5.08 cm long fajita strips. methods, location (anterior to posterior) within a subprimal most tender, while the brisket point was found to be the muscles of different subprimals as affected by cook method nonsignificant in effecting the overall tenderness of steaks products. In Phase 1, eighteen subprimals were fabricated round, knuckle, clod Infraspinatus, clod Triceps brachii and showed tenderness to vary remarkably between steaks of steak and evaluated for tenderness. Muscles in Phase I steaks both had considerable variations within steaks for steaks cooked in Egg RingSTM. However, side to side steaks cooked in Egg RingSTM. Inside round and knuckle steaks cooked in the Temp PerfectTm oven. For both cooking steaks were cooked in either the Temp PerfeCtTM oven or in steaks. Overall, mean shear force values were lowest for Temp Pe@eCtTM oven or in Egg RingSTM. Cooled steaks were toughest. In Phase H, cooking method affected tenderness of tri tip were chosen to be evaluated in Phase II. Subprimals variations were apparent for clod Triceps brachii steaks varied in tenderness. The inside skirt was found to be the was conducted for both beef fajita and steak sandwich were fabricated into 10 mm steaks and divided into 5 major |
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| Item Description: | "Major subject: Nutrition". Vita. |
| Physical Description: | ix, 92 leaves : illustrations ; 28 cm. Also available online. Issued also on microfiche from Lange Micrographics. |
| Bibliography: | Includes bibliographical references. |