Faculty Advisor
Shivkumar, Satya
Abstract
This study was conducted to correlate beef's physical properties to its quality. The water holding capability and tenderness of two different cuts of beef, filet mignon and eye round, were compared using thermogravimetric analysis, temperature testing and tensile strength testing. Each of these tests were successful in supporting past research and assumptions stating that filet mignon is a higher quality cut of beef than eye round. The paper was submitted to Nutrition & Food Science for publication.
Publisher
Worcester Polytechnic Institute
Date Accepted
March 2011
Project Type
Interactive Qualifying Project
Copyright Statement
All authors have granted to WPI a nonexclusive royalty-free license to distribute copies of the work, subject to other agreements. Copyright is held by the author or authors, with all rights reserved, unless otherwise noted.
Accessibility
Unrestricted
Advisor Department
Mechanical Engineering