The effects of pre-rigor high-pressure treatment of beef semitendinosus
muscle on tenderness, juiciness, and flavor were studied
using both objective and subjective tests. Objective tests included
Warner-Bratzler shear, myofibril protein solubility, total moisture,
water-holding capacity, pH, total nitrogen, and fat content for raw
and cooked samples. Total, evaporation, and drip...