Tenderness can be increased by a number of processing techniques, generally referred … Consequently, tender cuts of meat typically command higher prices. Obviously, the 'best cuts' are the most tender. The tenderness depends on a number of factors including the meat grain, the amount of connective tissue, and the amount of fat. In particular, increases The more a muscle is used, the stronger, and therefore tougher, the cut of meat will be. Factors that also influence tenderness and juiciness are: The animal's age at slaughter, the amount of fat and collagen (connective tissue) contained in particular cuts, and, to a small degree, brining. Meat quality is a term used to describe a range of attributes of meat. Although refrigerated storage of meat for several weeks after slaughter (aging) improves beef tenderness, the majority of tenderization caused by protein degradation occurs in the first 24-72 hours postmortem. Consumer research suggests that tenderness is a very important element of eating quality and that variations in tenderness affect the decision to repurchase. (1) To identify factors responsible for ensuring acceptable tenderness of meat. (2) To show how different biochemical and other postmortem factors affect meat tenderness. By the time the meat is in the refrigerated display, it's tenderness - or otherwise - is largely set. During this time, changes in pH, temperature, and calcium, affect calpain activity. Of these factors, postmortem factors, particularly temperature, sarcomere length and proteolysis, which affect the conversion of muscle to meat, appear most important. The tenderness of meat is influenced by a number of factors including the grain of the meat, the amount of connective tissue, and the amount of fat. (3) To acquaint the student with the various commercial processes and equipment used to tenderize meat. A quality grade is a composite evaluation of factors that affect palatability of meat (tenderness, juiciness, and flavor). Tenderness is a desirable quality, as tender meat is softer, easier to chew, and generally more palatable than harder meat. On the other hand, for similar reasons, it is known that freezing beef also influences tenderness. Freezing. While the precise aetiology is not fully understood, a number of factors have been shown to affect tenderness. Meat Fibres and Tenderness Factors Under cross-sectional inspection, muscles from different parts of the animal’s body display bundles of fibres that appear as irregularly shaped polygons. But even meat that should have been tender can be made tough by stress just prior to slaughter. The present paper highlights recent information on the factors that affect tenderness. What factors affect the tenderness of the meat we buy in the supermarket? Factors Affecting Poultry Meat Tenderness ¾Bird and Environment • Age • Sex • Strain • Stresses (nutritional/environmental) ¾Various, conflicting reports ¾Little research on the “bird of today” Guhne, 1970; Simpson and Goodwin, 1984; Lyon and Wilson; 1986; … The present paper highlights recent information on the factors that affect tenderness. And the longer meat is cooked, the more liquid it loses and the tougher it becomes. These factors include carcass maturity, firmness, texture, and color of lean, and the amount and distribution of marbling within the lean. When meat is frozen, the cell membranes are damaged, which results in a lower water-holding capacity (WHC) and a higher cooking loss, and consequently, a risk of less juicy meat. The student with the various commercial processes and equipment used to describe a range of attributes of meat typically higher... ( 2 ) to show how different biochemical and other postmortem factors affect meat tenderness, as tender is. 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