REVISIONS TO THE AMSA COOKERY, SENSORY EVALUATION AND INSTRUMENTAL TENDERNESS GUIDELINES

Authors: Berry, Bradford; DIKEMAN MICHAEL - KANSAS STATE UNIV.

Submitted to: American Meat Science Association Conference Reciprocal Proceedings
Publication Type: Proceedings
Publication Acceptance Date: 1/18/1995
Publication Date: N/A
Citation: N/A

Interpretive Summary:

Technical Abstract: A summarization of the recently revised AMSA Research Guidelines for Cookery, Sensory Evaluation and Instrumental Tenderness was presented at the 1994 RMC. The new Guidelines have been expanded in the areas of sensory evaluation and instrumental tenderness with new additions of ground beef patties and consumer acceptance. After considerable discussion among committee members and reciprocation at the RMC, it has been decided that braising will be deleted as a cooking method and poultry products will not be included. New photographs for cooked color evaluations and degree of doneness were presented. Discussion and reciprocation occurred on the following topics: length of aging, size and thickness of cuts, use of Farberware broilers, end-point temperature, use of mechanical or hand coring for shear force, coring parallel to muscle fibers vs. perpendicular to cut surface and standardization of meat temperature before coring. The reciprocation and input were very beneficial in providing direction for modification and refinement in the Guidelines.