Application Studies / Comparing Four Different Cuts of Beef

Comparing Four Different Cuts of Beef

Industry:

Food

Meat

New Foods

Attributes measured:

firmness

toughness

resilience

instant springback

peak force

Background

This is the third in a four-part series designed to set a baseline for measuring the qualities of meat. This study tests the tenderness of different cuts of meat that had been cooked identically.

A TA.XTPlus Texture Analyzer with three different fixtures was used to quantify the firmness, toughness, and other textural attributes of prime grade filet mignon, boneless rib eye, sirloin strip, and center cut sirloin. The initial study, “Filet Mignon Tested Four Ways,” established reliable methodologies for assessing textural attributes of prime grade filet mignon. The second study, “Examining the Role of Cooking Temperature on Filet Mignon,” used the established methods from the first study to identify the optimal cooking temperature for testing beef and to evaluate which attributes are most impacted by variations in cooking temperature. This study incorporates what was learned in the previous studies to compare the different textural attributes of various cuts of beef.

For the fourth and final study in this series, click here.