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.
Worcester Polytechnic Institute
Interactive Qualifying Project
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