A Quick Taste of Tender Research
US - New research into the tenderness of beef was revealed at the US National Cattlemen's Beef Association Conference in Reno, Nevada, this week.
7 February 2008
2 minute read
| Tender is the meat. |
According to the research by scientists at the Colorado State University, tenderness has been flagged up as the most important components of taste. The others are flavour and juiciness.
The report, funded by the Beef Checkoff and compiled by Dr Gary Smith, Keith Belk, Daryl Tatum and John Scanga looks at the post harvest practices for enhancing beef tenderness.
"Beef tenderness has been determined to be a very important component of consumer satisfaction," said Glen Dolezal, who chairs the joint industry Product Enhancement Committee.
"Therefore research collected by industry experts will only improve our product's quality and ultimately impact the demand for beef. "From animal to plate, it's vital to our future success to continually examine and improve the quality and tenderness of our product."
The scientists show that a 10 per cent increase in the tenderness of beef produced in the US would add between $150 and $170 million to the beef industry income.
Some of the practices that they have identified as adding tenderness to the productc are slower chilling of carcases, a change in the suspension of the carcase, delayed chilling, mechanical tenderisation, high pressure processing and post mortem aging.
The report authors said: "The industry must continue to use the science and apply the technology to do all that is possible to assure the tenderness of US beef."
Further Reading
 |
- You can view the full report by clicking here. |
TheCattleSite News Desk
