Effect of ageing method, ageing period, cooking method and sample thickness on beef textural characteristics

摘要: The effect of the ageing method (bone-in or boneless), period (7 14 days), cooking (grilling water bath preparation) and sample thickness (1, 2 4 cm) on meat texture characteristics longissimus thoracis muscle six young, commercial bulls was measured using a analyser incorporating compression Warner-Bratzler devices. sarcomere length raw losses were also recorded. had more influence textural properties studied than either thickness. Cooking were, however, mainly influenced by method. Although no significant toughness, tended to be tougher when grilled prepared in bath. Meat tenderness improved during first week storage.