tenderisation

Certainly for anyone that would like a robust steak, but surprisingly, also for those who like their meat cooked closer to medium and medium-well: thanks to the tenderisation, even when cooked to a higher degree, the meat is juicier and softer than a non-aged counterpart.

Tenderisation of pork as affected by degree of cold-induced shortening.

Hanging meat on the bone for a minimum of four weeks also contributes to maximum tenderisation.

'The considerable variation between pigs and farms is being tracked back to factors on the farm through understanding the tenderisation process.'

Bekhit et al., "Systematic review of emerging and innovative technologies for meat tenderisation," Meat Science, vol.

Mechanical tenderisation of pork meat: Protein and water release due to tissue damage.

Hanging meat on the bone for a minimum of four weeks also contributes to maximum tenderisation: real flavour, real nutrition, real beef.

It lists the broad applications which ultrasound has found in food preservation, ranging from crystallisation of fats and sugars, through degassing liquids, foaming and extraction of solutes, to mixing, drying and meat tenderisation, and explains why some of these are seemingly contradictory.

Dalle, "Electrical impedance and tenderisation in bovine meat," Meat Science, vol.

Our understanding of protein conformation, thermostability, substrate specificity and action in water lipid interfaces will lead to a more rational design of novel food processing enzymes and studies currently being undertaken on enzymes responsible for certain processing events, such as meat tenderisation will again lead to novel ways of enhancing or controlling such events.

Post-mortem muscle proteolysis and meat tenderisation. In: Muscle development of livestock animals (Ed.