Answer to Question 1
Each product should follow an established protocol that includes cooking temperature in order to assess the activity of tenderizers. The type of tenderizer should be the only variable that is different among all samples to provide an accurate comparison. Equal degrees of doneness allow the meat quality to be assessed and accurately associated with the tenderizing treatment.
Answer to Question 2
The round steak prepared with 2.5 g of a commercial tenderizer should produce the most desirable product. The meat had a layered coloring, tender texture, and strong flavor. The meat treatment containing 7.5 g of the commercial tenderizer should be the most effective in breaking down connective tissue of meat.
Answer to Question 3
Meat can be classified according to its color, fat, and bone characteristics. If the meat was bright red with a large amount of marbling, it could be a beef product. Veal would have a lighter pinkish color. Lamb pieces are smaller in size since they are taken from a smaller area. Pork has a pink hue and is more tender than beef or lamb.
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