tenderness - University of Kentucky
25
Transcript of tenderness - University of Kentucky
Meat
Ten
dern
ess
•#
1 Q
ua
lity
Co
nc
ern
•#
1 P
ala
tab
ilit
y
Co
nc
ern
fo
r C
on
su
me
rsC
on
su
me
rs
•C
os
ts t
he
Be
ef
Ind
us
try o
ve
r $
25
3
mil
lio
n a
nn
ua
lly
•G
ua
ran
tee
d T
en
de
r P
rod
uc
t
Measu
rin
g T
en
dern
ess
•O
bje
cti
ve
ly
–W
arn
er-
Bra
tzle
r S
hear
Fo
rce M
ach
ine
–½
” m
eat
co
re;
para
llel to
fib
er
para
llel to
fib
er
ori
en
tati
on
•S
ub
jec
tiv
ely
–S
en
so
ry P
an
el
–H
um
an
pers
pecti
ve
Wh
at
is t
en
dern
ess
•P
rote
ases e
nzym
es
•C
alc
ium
acti
vate
d
•C
alp
ain
s, calp
asta
tin
•D
eg
rad
e Z
-dis
k
•D
eg
rad
e Z
-dis
k
•M
yo
fib
ril fr
ag
men
tati
on
•O
ccu
rs p
re-
an
d p
ostm
ort
em
•5 –
6%
pro
tein
deg
rad
ati
on
/ d
in
h
um
an
s
Make t
hin
gs m
ore
ten
der
•P
eo
ple
will sp
en
d t
heir
liv
es a
nd
care
ers
searc
hin
g f
or
ways t
o im
pro
ve
ten
dern
ess a
nd
un
ders
tan
d t
he f
acto
rs
invo
lved
•W
ays t
o im
pro
ve t
en
dern
ess
–M
ak
e t
he
Sa
rco
me
res
lo
ng
er
–D
isru
pt
the
in
teg
rity
of
the
myo
fib
rils
–D
isru
pt
the
in
teg
rity
of
the
co
nn
ec
tiv
e
tis
su
e m
atr
ix
Wh
at
aff
ects
Ten
dern
ess
Die
tC
oo
ler
Aff
ects
Imp
lan
ts/ G
row
th
Pro
mo
tan
ts
Ag
ing
Mu
scle
F
un
cti
on
Co
ntr
acti
le
Sta
te
Co
okin
g
Meth
od
s
Ag
e o
f A
nim
al
Die
t
•V
itam
in D
3
•H
yp
oth
esis
; V
itam
in D
3w
ill ra
ise t
he
level o
f cir
cu
lati
ng
calc
ium
, th
us
acti
vati
ng
mo
re c
alc
ium
dep
en
den
t acti
vati
ng
mo
re c
alc
ium
dep
en
den
t p
rote
ases
•C
alp
ain
s =
acti
vate
d b
y c
alc
ium
•F
ed
th
e last
6 t
o 1
0 d
befo
re s
lau
gh
ter
Vit
am
in D
3
•In
cre
as
ed
pla
sm
a C
a c
on
ce
ntr
ati
on
s
(Sw
an
ek
et
al.
, 1
99
9;
Ka
rge
s e
t a
l., 1
99
9)
•In
cre
as
ed
te
nd
ern
es
s (
WB
SF
) b
y 0
.58
kg
an
d
se
ns
ory
pa
ne
l te
nd
ern
es
s b
y 0
.6 u
nit
s
(Sw
an
ek
et
al.
, 1
99
9;
Ka
rge
s e
t a
l., 1
99
9;
(Sw
an
ek
et
al.
, 1
99
9;
Ka
rge
s e
t a
l., 1
99
9;
Mo
ntg
om
ory
et
al.
, 2
00
0)
•N
o i
mp
rov
em
en
ts i
n t
en
de
rne
ss
(S
ca
ng
a e
t a
l., 1
99
9;
Re
ntf
row
et
al.
, 2
00
0;
We
rtz e
t a
l.,
20
01
)
•U
nd
er
4.5
-kg
WB
SF
co
nfi
de
nc
e l
ev
el
Gro
wth
Pro
mo
tan
ts/
Imp
lan
ts
•B
ee
f Im
pla
nts
•In
cre
as
e
Te
sto
ste
ron
e
•In
cre
as
e C
alp
as
tati
n
•Im
pla
nte
d s
tee
rs
•Im
pla
nte
d s
tee
rs
ha
d h
igh
er
WB
SF
v
alu
es
th
at
no
n-
imp
lan
ted
c
ou
nte
rpa
rts
(R
oe
be
r e
t a
l., 2
00
0;
Pla
tte
r e
t a
l., 2
00
3)
Gro
wth
Pro
mo
tan
ts/
Imp
lan
ts
•In
cre
ased
WB
SF
valu
es in
im
pla
nte
d
Bo
s in
dic
us c
att
le (
Barh
am
et
al., 2003)
•H
ow
ever,
un
der
4.5
-kg
•R
acto
pam
ine (
Payle
an
or
Op
tafl
exx)
•R
acto
pam
ine (
Payle
an
or
Op
tafl
exx)
do
es n
ot
aff
ect
ten
dern
ess;
sen
so
ry o
r W
BS
F (
McK
eit
h e
t al., 1988;
Sto
ller
et
al.,2
003;
Sch
roed
er,
2005)
Co
ole
r A
ffects
•T
alk
ed
ab
ou
t th
is i
n
the
co
nv
ers
ion
of
mu
sc
le t
o m
ea
t
•C
old
Sh
ort
en
ing
•C
old
Sh
ort
en
ing
•T
ha
w R
igo
r
•P
rob
lem
in
be
ef
an
d
lam
b
•E
lec
tric
al
Sti
mu
lati
on
Co
ntr
acti
le S
tate
•M
yo
sin
–A
cti
n
cro
ss
-bri
dg
ing
•R
igo
r m
ort
is
•A
ch
ille
s T
en
do
n•
Ac
hil
les
Te
nd
on
•P
elv
ic h
un
g
–T
en
ders
tretc
h
–L
essen
s t
he a
ffects
o
f ri
go
r
–N
ot
do
ne in
US
Mu
scle
Fu
ncti
on
•S
up
po
rt v
s.
Lo
co
mo
tio
n
•A
mo
un
t o
f c
on
ne
cti
ve
ti
ss
ue
•E
xte
nt
of
rig
or
•C
an
ge
t te
nd
ern
es
s
dif
fere
nc
es
wit
hin
a
giv
en
mu
sc
le o
r s
tea
k
•D
ou
ble
mu
sc
led
ca
ttle
•C
all
ipyg
e L
am
b
Po
st-
mo
rtem
Ag
ing
•D
ry v
s. W
et
Ag
ing
•D
ry =
meat
lab
& s
mall
m
eat
pro
cesso
rs
•W
et
= m
ajo
rity
of
meat
•W
et
= m
ajo
rity
of
meat
in t
he U
S
•D
ry =
co
nsid
era
ble
sh
rin
k
•W
et
≈ 2
0d
fro
m p
ackin
g
pla
nt
to g
rocery
sto
re
Ag
e o
f A
nim
al
•A
s a
ge
in
cre
as
es
; m
ea
t b
ec
om
es
le
ss
te
nd
er
(Mil
ler
an
d M
on
tgo
me
ry,
no
da
te)
Yo
un
ger
An
imals
no
da
te)
•In
so
lub
le c
oll
ag
en
•C
ros
s-l
ink
s a
re h
ea
t s
tab
le
•L
arg
er
fib
er
dia
me
ters
O
lder
An
imals
Co
llag
en
C
ross-l
inks
Very
Rare
/Ap
pro
x.
130
Very
Rare
/Ap
pro
x.
130°°FF
Rare
/Ap
pro
x.
140
Rare
/Ap
pro
x.
140°°FF
Med
ium
Rare
/Ap
pro
x.
145
Med
ium
Rare
/Ap
pro
x.
145°°FF
Well
Do
ne/A
pp
rox.
170
Well
Do
ne/A
pp
rox.
170°°FF
Med
ium
/Ap
pro
x.
160
Med
ium
/Ap
pro
x.
160°°FF
Very
Well
Do
ne/A
pp
rox.
180
Very
Well
Do
ne/A
pp
rox.
180°°FF
Deg
ree o
f D
on
en
ess
•C
om
po
sit
ion
of
meat:
70%
wate
r, 2
0%
p
rote
in, 8%
fat,
2%
ash
•H
igh
er
deg
ree o
f d
on
en
ess =
less w
ate
r an
d f
at
an
d f
at
•T
ou
gh
en
ing
of
co
ntr
acti
le p
rote
ins
•P
rob
lem
wit
h c
on
su
mers
•B
eef,
Po
rk, an
d C
hic
ken
Ph
ysic
al
Ch
an
ges d
uri
ng
C
oo
kin
g•
Up
on
co
ok
ing
m
yo
fib
rill
ar
pro
tein
s
tru
ctu
re c
ha
ng
es
•D
isin
teg
rati
on
of
fila
me
nts
as
fi
lam
en
ts a
s
tem
pe
ratu
re i
nc
rea
se
s–
Pro
tein
hard
en
ing
–A
pp
ea
rs o
ver
14
7°
F
•C
on
ne
cti
ve
tis
su
e–
1/3
ori
gin
al le
ng
th
–C
oll
ag
en
sh
rin
kag
e
–M
ore
so
lub
le
Co
okin
g t
he T
en
der
cu
ts
•D
ry H
ea
t C
oo
ke
ry
•B
roil
•G
rill
•P
an
–F
ry•
Pa
n –
Fry
•S
tir
–F
ry
•R
oa
st
–B
e c
are
ful
of
deg
ree
of
heat
Hig
h H
ea
tL
ow
He
at
Co
okin
g t
he T
ou
gh
Cu
ts
•M
ois
t H
ea
t C
oo
ke
ry
•L
ow
he
at,
lo
ng
tim
e
–P
reven
t p
rote
in
hard
en
ing
•B
rais
e
–S
team
typ
e h
eat
•S
tew
ing
–C
over
wit
h liq
uid
Ren
tfro
w’s
Reco
mm
en
dati
on
s
•J
us
t to
th
e p
oin
t w
he
re a
go
od
ve
t c
an
’t s
av
e i
t!!
ca
n’t
sa
ve
it!
!
•B
ee
f =
Me
diu
m R
are
•P
ork
= M
ed
ium
•C
hic
ke
n =
Fri
ed
or
BB
Q
Oth
er
thin
gs t
o t
hin
k a
bo
ut!
•G
en
eti
cs
= 4
5%
he
rita
ble
–G
en
eS
TA
R, Ig
en
ity, E
PD
’s?
•M
ec
ha
nic
al
Te
nd
eri
ze
rs
–C
ub
ers
or
Jaccard
–C
ub
ers
or
Jaccard
•C
he
mic
al
Te
nd
eri
ze
rs
–P
ap
ain
(p
ap
ya),
Bro
meli
n (
pin
eap
ple
), F
icin
(fi
g)
•M
ari
na
tin
g f
or
Te
nd
ern
es
s
–S
oft
en
s c
on
necti
ve t
issu
e, &
in
cre
ases H
2O
in
take
See y
a a
t la
bS
ee y
a a
t la
b
