Component recognition in beef chuck using colorimetric determination

  title={Component recognition in beef chuck using colorimetric determination},
  author={Richard P. Konstance and W. K. Heiland and James C. Craig},
  journal={Journal of Food Science},
The potential for increasing the utilization of lower quality grades and cuts of beef was dependent on controlling the level of objectionable components, such as connective tissue and developing an economical means of creating starting material for further processing. Colorimetric methods were used to distinguish connective tissue and all other objectionable components in beef chuck slices. Using the tristimulus color values (L, aL, and bL) and the color difference indices for total color… Expand
4 Citations
Contributions of Collagen to the Properties of Comminuted and Restructured Meat Products
Introduction Collagen plays a major role in the texture of meat and meat products. In intact muscle, it provides the background toughness and the texture of the fiber bundles. In meat products, itsExpand
Robotic high pressure water jet cutting of chuck slices
With the objective of producing high quality and economical starting material for restructured beef products, the use of a high pressure water jet was investigated for excising objectionable materialExpand


Effect of Degree of Connective Tissue Removal on Raw Material Yield, Chemical and Sensory Characteristics of Restructured Beef Steaks
Beef shoulder clods were subjected to various degrees of connective tissue removal—no trim (NT), intermediate trim (IT) and extensive trim (ET)—before being manufactured into restructured steaks.Expand