Component recognition in beef chuck using colorimetric determination

@article{Konstance1988ComponentRI,
  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},
  year={1988},
  volume={53},
  pages={971-972}
}
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
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References

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