Tenderization methods

To protect both parties in a contract arrangement it is good practice to make a contract in which the scope of work, completion time and method of reimbursement are agreed. Contracts are normally awarded though a competitive tendering process or after negotiation if there is only one suitable contractor. 

To be effective, this method must be carried out on samples which have been blanched, and upon peas from which the skins have been removed. The heat applied in blanching drives off gases entrapped in the tissues, and removal of the skins is required to remove air that may be entrapped under them, although it materially slows up the operation and makes it very tedious. In order that there may be consistency in grading, the test must be conducted under closely standardized conditions of temperature and solution concentration. This becomes of considerable importance in borderline cases, and failure to take it into consideration no doubt accounts for some of the inconsistency in results experienced by the industry. The test is not a true measure of tenderness, in that it accounts for variation in skin texture only in so far as maturity affects skin texture. Skin texture is affected by factors other than maturity (4). Other methods for the estimation of maturity based upon density or specific gravity have been suggested by Jodidi (16) and by Lee (22). 

Beyond the formal comparison of different methods, Kremer16 has put forward an original system whereby governments would acquire the patent from its creators at its social value and transfer it to the public domain. The author acknowledges the difficulty of establishing the social value of an innovation, but proposes an invitation to tender to determine the private value of a patent. 

The FSA undertakes surveillance exercises, the data for which are acquired from analytical determinations. The Agency will take measures to ensure that the analytical data produced by contractors are sufficient with respect to analytical quality, i.e. that the results obtained meet predetermined analytical quality requirements such as fitness-for-purpose, accuracy and reliability. Thus when inviting tenders FSA will ask potential contractors to provide information regarding the performance requirements of the methods to be used in the exercise, e.g. limit of detection, accuracy, precision etc., and the quality assurance measures used in their laboratories. When presenting tenders, laboratories should confirm how they comply with these specifications and give the principles of the methods to be used. These requirements extend both to the laboratory as a whole and to the specific analytical determinations being required in the surveillance exercise. The requirements are described in three parts, namely ... 

You can see from the acronyms used above that I like to use ones that are easy to remember BLT (bacon, lettuce, and tomato) and TLC (tender loving care). Remember we also discussed the ATV (aU-terrain vehicle) identification method back in Chap. 14. 

The policies and procedures for the review of requests, tenders and contracts shall ensure that the requirements, including the methods to be used, are adequately defined, documented and understood the laboratory has the capability and resources to meet these requirements an appropriate test and/or calibration method is selected that is capable of meeting the clients requirements. 

Crude enzyme preparations have been used in food processing since prehistoric times classical examples are rennets in cheesemaking and papaya leaves to tenderize meat. Added (exogenous) enzymes are attractive in food processing because they can induce specific changes, in contrast to chemical or physical methods which may cause non-specific undesirable changes. For some applications, there is no viable alternative to enzymes, e.g. rennet-coagulated cheeses, whereas in some cases, enzymes are preferred... 

The various kinds of alkali, cf commerce usually contain a. greater or less proportion of chlorides and sulphates. The presence of these dees not interfere In the slightest degree with the above methods of estimation. In some cases, however, sulphides, sulphites, and hyposulphites aro also present, and these, neutralizing a certain quantity of the tost acjd, Tender the determinations more or less inaccurate. The first of these salts evolves sulphide of hydrogen, the second sulphurous acid, and the last hyposulphurous acid, which is immediately decomposed into sulphurous ecitl... 

Voisey, P.W. and Larmond, E. (1977). The effect of deformation rate on the relationship between sensory and instrumental measurements of meat tenderness by the Warner- Bratzler method. Canad. Inst. Food Sci. Technol. 10, 307-312. 

Ethinylestradiol has been used in the past as a post-coital contraceptive, with a daily dose of 5 mg/day for 5 days. This method has a high incidence of adverse reactions, nausea, vomiting, and breast tenderness being the most frequent (3) the first menstrual cycle after treatment is likely to be abnormal. 

Adverse Effects. The primary adverse effect of systemic pentamidine administration is renal toxicity. Renal function may be markedly impaired in some patients, but kidney function usually returns to normal when the drug is withdrawn. Other adverse effects include hypotension, hypoglycemia, gastrointestinal distress, blood dyscrasias (leukopenia, thrombocytopenia), and local pain and tenderness at the site of injection. Adverse effects are reduced substantially when the drug is given by inhalation, and this method of administration is desirable when pentamidine is used to prevent pneumocystis pneumonia in patients with human immunodeficiency virus (HIV) disease. 

The use of papain in meat tenderization [70] is almost completely restricted to the United States. A number of techniques have been described (preslaughter as well as post slaughter administration) but are not always very successful. In all cases, papain action does not occur before the cooking of the meat and therefore the result is influenced by many factors other than the actual method of application. It has also been aiguedthat the use of papain in meat tenderizes, toothpaste, beer, and fruit juices is the main reason for the higher incidence of systemic allergic reactions after injection of chymopapain for treatment of sciatica in North America than in Europe. 

A pressure method for measuring meat tenderness has been described by Sperring et al. (1959). A sample of raw meat is contained in a cylinder that has a small hole in its bottom. A hydraulic press forces a plunger into the cylinder, and the pressure required to squeeze the meat through the hole is taken as a measure of tenderness. 

A meat grinder technique for measuring meat tenderness was reported by Miyada and Tappel (1956) in this method, power consumption of the meat grinder motor was used as a measure of meat tenderness. The electronic recording food grinder described by Voisey and deMan (1970) measures the torque exerted on a strain gage transducer. This apparatus has been used successfully for measuring meat tenderness. 

Other methods used for meat tenderness evaluation have included measurement of sarcomere length (Howard and Judge 1968) and determination of the amount of connective tissue present. 

There are disadvantages to this method, however. It requires that the infrared analyzer, function generator, and integrator operate at the limits of their sensitivity. For an organic carbon content of 2 mg carbon/1., a 0.1-ml sample would contain only 0.2 /xg carbon. A precision of 10% would require the instruments to read to the nearest 0.02 /xg carbon. The actual precision was somewhat better than 10%, but it was achieved at the cost of large amounts of tender, loving care. This instrument is basically a one-man device and could not, in its present form, become a standard laboratory machine. 

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