Lutongbahay.com Filipino Food Recipes Filipino Home Cooking
Search


We will soon be opening our online store. What would you like to buy?
Delicacies
Cook books
Canned goods
Magazines
SM gift certificate for your relatives
DVD/VCD movies
Music CD
Karaoke VCD/DVD
Womens and Mens Clothes
View Results


Partner Logos 120x240 Banner

338





How to Measure Beef Tenderness
Printable Version.  
Email to a Friend.  

by: Celebrity Recipes Magazine
 

Where They Come From

It's a wise cook who knows where the beef cuts he needs come from. It will be easier for him to get his menu done and where to get the specific cuts his recipes call for. Here's a primer from the U.S. Meat Export Federation; those with asterisks are the beef primals that feature cuts lowest in fat.

How to measure beef tenderness

How can one tell the tenderness of a steak? Experts are divided on the question. Currently, USDA graders voluntarily grade carcasses for meat plants, largely by judging the amount of marbling present in the ribeye muscle. Palatability studies have shown that the meat from young cattle, with high intra-muscular fat provides a higher probability of a satisfactory eating experience than leaner beef.

However, others are arguing more forcefully that other factors, when combined, can provide tender beef without abundant marbling. These factors include the genetics of the animal, the feed rations of the animals, the amount of aging and whether the carcass was electrically stimulated.

There is a scientific test to determine meat toughness called the Warner-Bratzler shear test. It uses an apparatus to gradually increase force until a sample piece of meat is ripped in half. The resulting force measurement is very accurate but unfortunately, the test is impractical to implement in a commercial plant.

New sophisticated techniques are appearing in commercial enterprises. Some programs use a camera to measure the color of the meat in different carcasses. Others have submitted meat to small explosions to try and loosen up muscle fibers to provide a better eating experience. For the moment however, most consumers will have to rely on the USDA grading system of Prime, Choice, Select and Standard, the four grades for young beef carcasses, to predict eating satisfaction.

Click for list of Articles

June 28, 2017

  User Name

  Password

  
Forgot Password?
Untitled
< June 2017 >
S M T W T F S
        1 2 3
4 5 6 7 8 9 10
11 12 13 14 15 16 17
18 19 20 21 22 23 24
25 26 27 28 29 30  

  •  
  • RECIPES
  •  
  • ARTICLES
  •  
  • CONTRIBUTOR'S PAGE
  •  
  • NEWS/REVIEWS
  •  
  • CONTESTS/PROMOS
  •  
  • ANNOUNCEMENTS
  •  
  • GLOSSARY OF TERMS

    Cooking Problems? Do you need an expert?    Then,
    ASK THE EXPERT!

    Gardenia Logo


     

    Partner Logos

    home | whatsnew | about us | contact us | advertise
    calendar of events | articles | tips | contests
    contributor's page | chat room | cook your own dish


    Best viewed at 800 x 600 resolution
    using Netscape 6.0 or IE 5.01 and higher
    Copyright © 2001 All rights reserved
    Designed and Maintained by:
    Web dot com website development Phils., Inc.