http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
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
across steaks effected tenderness in certain muscles,
adjacent groups of two and either discarded or cooked in the
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
Issued also on microfiche from Lange Micrographics.