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Tough beef...what to do?
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<blockquote data-quote="dun" data-source="post: 505964" data-attributes="member: 34"><p>Aging also increases tenderness. It has been shown that during the aging process certain changes take place in portions of the structure of collagen and muscle fibers. Currently, it is thought that enzymatic-caused changes in the structure of muscle fibers are largely responsible for the increase in tenderness. It is known that tenderness decreases immediately after slaughter while rigor mortis takes place (taking 6 to 12 hours to complete); then tenderness increases gradually. Tenderness continues to increase up to 11 days, after which there is no increase in tenderness.</p><p></p><p>One study showed that maximum tenderness and progress of tenderization during aging varies among muscles and is associated with the color of the carcass lean. (See Animal Science folder F0-0688 for a discussion of "Dark-Cutting Beef.") In general, aging dark-cutting beef beyond seven days did little to increase tenderness. However, in carcasses where lean was lighter in color, tenderness continued to improve during up to 16 days of aging.</p><p></p><p>The tenderness effects of aging are more evident in carcasses from older animals than in the usually more tender lean from younger animals' carcasses.</p><p></p><p>ref the following: <a href="http://www.extension.umn.edu/distribution/nutrition/DJ5968.html" target="_blank">http://www.extension.umn.edu/distributi ... J5968.html</a></p></blockquote><p></p>
[QUOTE="dun, post: 505964, member: 34"] Aging also increases tenderness. It has been shown that during the aging process certain changes take place in portions of the structure of collagen and muscle fibers. Currently, it is thought that enzymatic-caused changes in the structure of muscle fibers are largely responsible for the increase in tenderness. It is known that tenderness decreases immediately after slaughter while rigor mortis takes place (taking 6 to 12 hours to complete); then tenderness increases gradually. Tenderness continues to increase up to 11 days, after which there is no increase in tenderness. One study showed that maximum tenderness and progress of tenderization during aging varies among muscles and is associated with the color of the carcass lean. (See Animal Science folder F0-0688 for a discussion of "Dark-Cutting Beef.") In general, aging dark-cutting beef beyond seven days did little to increase tenderness. However, in carcasses where lean was lighter in color, tenderness continued to improve during up to 16 days of aging. The tenderness effects of aging are more evident in carcasses from older animals than in the usually more tender lean from younger animals' carcasses. ref the following: [url=http://www.extension.umn.edu/distribution/nutrition/DJ5968.html]http://www.extension.umn.edu/distributi ... J5968.html[/url] [/QUOTE]
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