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2002; Kansas Agricultural Experiment Station contribution; no. 02-318-S; Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 890; Beef; Beef tenderness; Cooking rate; Cold shortening
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Full-Text Articles in Other Animal Sciences
Effects Of Cold Shortening And Cooking Rate On Beef Tenderness, D.A. King, T.L. Wheeler, M. Koohmaraie, Michael E. Dikeman, Curtis L. Kastner
Effects Of Cold Shortening And Cooking Rate On Beef Tenderness, D.A. King, T.L. Wheeler, M. Koohmaraie, Michael E. Dikeman, Curtis L. Kastner
Kansas Agricultural Experiment Station Research Reports
A study was conducted to determine if excised, cold-shortened muscle improves in tenderness with refrigerated aging. Changes in muscle tenderness due to cooking rates were also evaluated. Beef ribeye and shoulder clod muscles from the left side of 12 carcasses were removed 45 min postmortem and placed in an ice bath to induce cold shortening. Corresponding muscles from the right side were chilled conventionally on the intact side. One-inch steaks from these muscles were either frozen at 24 hours or aged for 14 days at 40ºF before being cooked and analyzed. Steaks were analyzed raw, or cooked to 160ºF internally …