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.

• This report represents the work of one or more WPI undergraduate students submitted to the faculty as evidence of completion of a degree requirement. WPI routinely publishes these reports on its website without editorial or peer review.

Creator

• Gill, Peter
• Kelley, Suzanna Rachel
• Hobin, Kyle Patrick
• Petrosan, Andreia M.
• Vasquez, Jonathan Afonso

Subject

• Food

Publisher

• Worcester Polytechnic Institute

Identifier

• E-project-030411-113719

Keyword

• Science--Study and teaching
• Cooking

Advisor

• Shivkumar, Satya

Year

• 2011

Date created

• 2011-03-04

Location

• Worcester

Resource type

• Interactive Qualifying Project

Rights statement

• In Copyright