The forage-beef industry in Hawai‘i probably needs to focus on improving tenderness through the establishment of standards to address maximum harvest age and minimum carcass weight targets, as well as to incorporate available tenderness technologies to improve the level of consumer satisfaction as related to tenderness

Bobbili, Naveen

DuPonte, Michael W.

Fukumoto, Glen K.

Kim, Yong Soo

Ong, Allison

ScholarSpace at University of Hawai'i at Manoa

Evaluation of Meat Tenderness of Forage-Finished Cattle Produced in Hawai'i, and Factors Affecting the Tenderness

The objective of this study was to evaluate the cur rent status of meat tenderness of forage-finished cattle produced in Hawai‘i and to determine what production factors affect the meat tenderness of forage-finished cattle. Two ribeye steak samples from the 12th rib were obtained from 191 forage-finished cattle harvested at two slaughterhouses on Hawai‘i. The steak samples were individually vacuum-packaged in Kapak pouches and aged for 2 weeks at 4°C, then were stored at –20°C for later proximate analysis and measurement of shear force values of cooked steaks. The vacuum-packaged steak samples were thawed and cooked in a water bath at 70°C for 1 hour, cooled to room temperature, and shear force values were measured from 1.3-cm core samples (six per steak). Information on animal age, breed, carcass weight

Yong Soo Kim

Allison Ong

Naveen Bobbili

Michael W. Duponte

Glen K. Fukumoto

CiteSeerX

Evaluation of Meat Tenderness of Forage-Finished Cattle Produced in Hawai‘i, and Factors Affecting the Tenderness

http://scholarspace.manoa.hawaii.edu/bitstream/10125/12233/1/FST-27.pdf

Evaluation of Meat Tenderness of Forage-Finished Cattle Produced in Hawai'i, and Factors Affecting the Tenderness

Abstract

Similar works

Full text

Available Versions

ScholarSpace at University of Hawai'i at Manoa

CiteSeerX