Tenderness of Beef as Affected by Variations in Time and Temperature of Application of a Meat Tenderizer

Author

Eleanor Marguerite Pratt, University of Tennessee, Knoxville

Date of Award

6-1960

Degree Type

Thesis

Degree Name

Master of Science

Major

Food Science and Technology

Major Professor

Bernadine Meyer

Committee Members

Helen Thomas, Frances A. Schofield

Abstract

(Summary)

In this study 3 meat tenderizers, containing the proteolytic enzyme papa in powdered f'orm, which were available in the Knoxville retail market were tested. The effect of these tenderizers on flavor, juiciness, and tenderness of steaks and roasts cooked by dry-heat methods was compared. One of the 3 meat tenderizers was then used to study the effect of increases in length of the precooking holding-period and of variations in temperature of the precooking holding-period on flavor, juiciness, and tenderness.

Sensory-difference tests were used to evaluate the flavor, juiciness, and tenderness of the steaks and roasts.

Recommended Citation

Pratt, Eleanor Marguerite, "Tenderness of Beef as Affected by Variations in Time and Temperature of Application of a Meat Tenderizer. " Master's Thesis, University of Tennessee, 1960.
https://trace.tennessee.edu/utk_gradthes/3906