TENDERNESS OF MEAT: I. A RECORDING APPARATUS FOR ITS ESTIMATION, AND RELATION BETWEEN pH AND TENDERNESS

Abstract

A recording apparatus for estimating tenderness of meat is described. Samples of approximately equal cross section are cut between blunt jaws brought together by a constantly increasing force. The movement of the jaws is recorded on a drum revolving at constant rate, producing a curve on which the co-ordinates of any point can be interpreted in terms of the thickness of sample cut by a given force. By measuring the areas beneath the curves, and applying a correction for variations in initial thickness of the samples, comparative values for the work required to cut the samples can be obtained. The standard deviation of the mean of duplicate determinations on a single sample is ± 3%.The relation between pH and tenderness was investigated by using samples of pork from three animals and adjusting the pH by injections of lactic acid or ammonia solutions. Toughness was at a maximum at pH about 5.0–6.0; at higher or lower pH levels the meat became progressively more tender. Studies with beef gave similar results, but there was some indication that maximum toughness occurs at a somewhat lower pH. Between different animals the pH at which maximum toughness occurred was more variable in beef than in pork.