Freezing Improves Instrumental Tenderness of Strip Steaks Purchased at Retail Grocery Stores

Authors

A. M. Collins, Kansas State University, ManhattanFollow
J. A. Unruh, Kansas State University, ManhattanFollow
T. A. Houser, Kansas State University, ManhattanFollow
S. Stroda, Kansas State University, ManhattanFollow

Keywords

tenderness, retail, longissimus

Abstract

When meat is frozen cell membranes can be damaged, which may lead to lower water holding capacity and higher cooking losses. Several researchers have indicated that freezing Longissimus muscle (strip loin) steaks may lower Warner-Bratzler shear force, a measurement to objectively measure beef tenderness, compared with steaks not previously frozen. The objective of this study was to determine the effect of freezing on beef tenderness and cooking characteristics of strip steaks purchased from grocery store outlets.

Recommended Citation

Collins, A. M.; Unruh, J. A.; Houser, T. A.; and Stroda, S. (2016) "Freezing Improves Instrumental Tenderness of Strip Steaks Purchased at Retail Grocery Stores," Kansas Agricultural Experiment Station Research Reports: Vol. 2: Iss. 1. https://doi.org/10.4148/2378-5977.1163