Intramuscular variation in beef tenderness.

@article{Denoyelle2004IntramuscularVI,
  title={Intramuscular variation in beef tenderness.},
  author={Chr Denoyelle and E Lebihan},
  journal={Meat science},
  year={2004},
  volume={66 1},
  pages={241-7}
}
Intramuscular variation of beef tenderness was investigated in three muscles: Semitendinosus (ST), Triceps brachii (TB) and Rectus femoris (RF). The aim of the study was to evaluate a French process (called "affranchi") used to improve meat tenderness. Two groups of 72 muscles (24 ST, 24 TB and 24 RF) aged 10 and 14 days respectively, were assessed for tenderness by sensory analysis and compression measurements. For all three muscles, sensory evaluation showed a significant intramuscular… CONTINUE READING