As a main effect, COOK influenced (P = 0.0005) consumer ratings for flavor desirability; however, inconsistencies between the present and previous studies suggest that consumer-rated flavor desirability may have been affected more heavily by tenderness, and juiciness in what is termed a "halo ...
I tried this and was impressed by the tenderness and flavor of the inside of the meat. I used 2 1″ Choice Ribeyes from Walmart and pan fried them in a cast iron skillet using Alton Brown’s method: http://www.foodnetwork.com/recipes/alton-brown/pan-seared-rib-eye-recipe/index.html...
Binding and textural properties of beef gels as affected by protein, κ-carrageenan and microbial transglutaminase addition Food Research Int. (2002) AMSA Research guidelines for cookery, sensory evaluation and instrumental tenderness measurements of fresh meats (1995) M.L. Bostian et al. Automated ...
Wet-aged Prime samples were rated more desirable (P < 0.001) for flavor, tenderness, and overall acceptability than dry-aged Prime samples. Wet-aged Prime samples were valued at $4.02 per 0.45 kg, whereas dry-aged Prime samples brought $3.58 per 0.45 kg (P = 0.008). Consumers (29.3%) ...
Relationships of slice shear force and Warner-Bratzler shear force of beef strip loin steaks as related to the tenderness gradient of the strip loin This study was conducted to investigate the effects of steak location within a strip loin and USDA quality grade on muscle fiber angle, slice shear...
Consumers rated each steak sample for tenderness, juiciness, flavor, and overall liking and rated each palatability trait as either acceptable or unacceptable. Moreover, consumers rated each sample as unsatisfactory, good everyday quality, better than everyday quality, or premium quality. Tenderness,...
Precutting subprimals into steaks followed by VP aging tends to decrease retail caselife (especially if steaks are reassembled) and decrease juiciness and tenderness.doi:10.1111/j.1365-2621.1985.tb10529.xM. F. MILLERG. W. DAVISC.B. RAMSEY...
For consumers, Select HE steaks rated higher (P< 0.05) for juiciness, tenderness, flavor identity, flavor liking, and overall liking than all non-enhanced treatments other than Prime. No differences (P > 0.05) were observed between Select LE and Prime samples for most traits evaluated. The ...
There were significant (P < 0.05) differences between SV control and SV HPP samples regarding tenderness. SV control steaks were rated higher (P < 0.05) for tenderness juiciness and overall liking than SV HPP, but not differently (P > 0.05) for taste and aftertaste liking from SV 450 MPa...
L. Goad, and C. A. M. DeWitt, "Retail display evaluation of steaks from select beef strip loins injected with a brine containing 1% ammo- nium hydroxide. Part 2: cook yield, tenderness, and sensory attributes," Journal of Food Science, vol. 76, no. 1, pp. S84-S88, 2011....