The science behind the tender steak

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WASHINGTON – Consistently tender steaks may be more readily available at restaurants and supermarkets in the future, thanks to technology developed by USDA Agricultural Research Service scientists in Nebraska.
At the ARS Roman L. Hruska U.S. Meat Animal Research Center in Clay Center, Neb., researchers are determining how to make steaks more tender.
Some of their discoveries are already being used by industry.
Tenderness ‘cycle.’ The scientists noticed meat is tender after slaughter, then toughens before starting to become tender again.
Accordingly, the scientists believe steaks shouldn’t be sold before they’ve aged for 14 days, to make sure the meat has undergone maximum tenderization. A majority of beef processors are already following this procedure.
Adding calcium. They also discovered the enzyme

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