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Effect of degree of dark cutting on tenderness and flavor attributes of beef

✍ Scribed by Grayson, A.L. (author);Shackelford, S.D. (author);McKeith, R.O. (author);King, D.A. (author);Miller, R.K. (author);Wheeler, T.L. (author)

Book ID: 122168291
Publisher: Elsevier BV
Year: 2014
Tongue: English
Weight: 44 KB
Volume: 96
Category: Article
ISSN: 0309-1740
DOI: 10.1016/j.meatsci.2013.07.093

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## Abstract The response to loading of strips of ox sternomandibularis muscle varies greatly with degree of cooking. In raw or lightly cooked strips a yield point is reached where the myofibrils fail. Within this range, the yield point is independent of degree of cooking, and at 1.4 kg/cm^2^ is wel