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Quality Attributes and their Measurement in Meat, Poultry and Fish Products pp 289–315Cite as

Tenderness of meat, poultry and fish

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Part of the book series: Advances in Meat Research ((ADMERE,volume 9))

Abstract

Variability in the quality of meat has long been a concern of the consumer and recent surveys have shown that consumers have difficulty in selecting beef because they are unsure of the quality, particularly its texture (Dransfield, 1985), which is of primary concern in the beef industry (Morgan et al., 1991).

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  1. E. Dransfield
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Editors and Affiliations

  1. Department of Animal Sciences, Oregon State University, Corvallis, Oregon, 97331, USA

    A. M. Pearson (Courtesy Professor) (Courtesy Professor)

  2. College of Agricultural Sciences, Oregon State University, Oregon, 97331, USA

    T. R. Dutson (Dean, Director of Agricultural Experiment Station) (Dean, Director of Agricultural Experiment Station)

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Dransfield, E. (1994). Tenderness of meat, poultry and fish. In: Pearson, A.M., Dutson, T.R. (eds) Quality Attributes and their Measurement in Meat, Poultry and Fish Products. Advances in Meat Research, vol 9. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2167-9_11

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