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Tenderness is a desirable quality, as tender meat is softer, easier to chew, and generally more palatable than harder meat. Consequently, tender cuts of meat typically command higher prices. The tenderness depends on a number of factors including the meat grain, the amount of connective tissue, and the amount of fat. [1] Tenderness can be ...
Meat water holding capacity (WHC) refers to the ability of meat to retain moisture including moisture inherent to the muscle tissue and any fluids that may be added to the meat during processing. [ 1 ] [ 2 ] The WHC characteristic corresponds to meat juiciness and meat tenderness .
A tempeh burger Chinese style tofu from Buddhist cuisine is prepared as an alternative to meat. Two slices of vegetarian bacon. A meat alternative or meat substitute (also called plant-based meat, mock meat, or alternative protein), [1] is a food product made from vegetarian or vegan ingredients, eaten as a replacement for meat.
Tenderness is perhaps the most important of all factors impacting meat eating quality, with others being flavor, juiciness, and succulence. [22] Visual appearance is one of the primary cues consumers use to assess meat quality at the point of sale, and to select meats. Color is one of the most important characteristics in this context.
Beef quality grades - are based on a composite evaluation of the degrees of (1) marbling and (2) maturity. [1] These designations reflect carcass firmness, texture, and color of lean, and the amount and distribution of marbling within the lean. High grades represent high projected levels of tenderness, juiciness, and flavor.
The speed of decomposition depends on several factors, including ambient humidity, temperature, and the presence of pathogens. Most types of untreated meat cannot be kept at room temperature for lengthy periods before spoiling. Spoiled meat changes color and exudes a foul odor. Ingestion can cause serious food poisoning.
Meat quality issues cost the pork industry $200 million annually in the US. Of this total, the incidence of PSE meat accounts for a decline in profits by approximately $0.90 per pig. [11] In 2005, the incidence of PSE meat on the market in the United States was found to be 3.4%, significantly less than during a similar survey three years ...
Studies indicate that the addition of F. filiformis stem waste powder to meat products can improve nutritional quality by increasing dietary fiber and ash content. [ 10 ] This ingredient also enhances tenderness, inhibits lipid and protein oxidation, and extends shelf life, without negatively impacting the texture or flavor of the meat products.