Comparison of Warner-Bratzler shear force values between round and square cross-section cores from cooked beef and pork Longissimus muscle

被引：44
|
作者：
Silva, Douglas R. G. [1 ]
Torres Filho, Robledo A. [1 ,2 ]
Cazedey, Henrique P. [1 ]
Fontes, Paulo R. [1 ,3 ]
Ramos, Alcineia L. S. [1 ]
Ramos, Eduardo M. [1 ]
机构：
[1] Univ Fed Lavras, Dept Ciencia Alimentos, BR-37200000 Lavras, MG, Brazil
[2] Univ Fed Vicosa, Inst Ciencias Exatas & Tecnol, BR-35690000 Florestal, MG, Brazil
[3] Univ Fed Vicosa, Dept Tecnol Alimentos, BR-36570000 Vicosas, MG, Brazil
来源：
MEAT SCIENCE | 2015年 / 103卷
关键词：
Coring method; Shear force; Tenderness; Instrumentation; END-POINT TEMPERATURE; MEAT QUALITY; BELT GRILL; ELECTRIC BROILER; CONVECTION OVEN; BICEPS-FEMORIS; COOKING METHOD; TENDERNESS; STEAKS; LUMBORUM;
D O I：
10.1016/j.meatsci.2014.12.009
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
This study was conducted to investigate the effect of core sampling on Warner-Bratzler shear force evaluations of beef and pork loins (Longissimus thoracis et lumborum muscles) and to determine the relationship between them. Steaks of 2.54 cm from beef and pork loins were cooked and five round cross-section cores and five square cross-section cores of each steak were taken for shear force evaluation. Core sampling influenced both beef and pork shear force values with higher (P < 0.05) average values and standard deviations for square cross-section cores. There was a strong and linear relationship (P < 0.01) between round and square cross-section cores for beef (R-2 = 0.78), pork (R-2 = 0.70) and for beef + pork (R-2 = 0.82) samples. These results indicate that it is feasible to use square cross-section cores in Warner-Bratzler shear force protocol as an alternative and potential method to standardize sampling for shear force measurements. (C) 2014 Elsevier Ltd. All rights reserved.
引用
收藏
页码：1 / 6
页数：6
相关论文
共 12 条
  • [1] Comparison of Warner-Bratzler shear force values between round and square cross-section cores for assessment of beef Longissimus tenderness
    Silva, Douglas R. G.
    de Moura, Ana Paula R.
    Ramos, Alcineia L. S.
    Ramos, Eduardo M.
    [J]. MEAT SCIENCE, 2017, 125 : 102 - 105
  • [2] Effects of muscle shortening and proteolysis on Warner-Bratzler shear force in beef longissimus and semitendinosus
    Hwang, IH
    Park, BY
    Cho, SH
    Lee, JM
    [J]. MEAT SCIENCE, 2004, 68 (03) : 497 - 505
  • [3] Mechanical measures of uncooked beef longissimus muscle can predict sensory panel tenderness and Warner-Bratzler shear force of cooked steaks
    Timm, RR
    Unruh, JA
    Dikeman, ME
    Hunt, MC
    Lawrence, TE
    Boyer, JE
    Marsden, JL
    [J]. JOURNAL OF ANIMAL SCIENCE, 2003, 81 (07) : 1721 - 1727
  • [4] Warner-Bratzler shear force repeatability in beef longissimus steaks cooked with a convection oven, broiler, or clam-shell grill
    Kerth, CR
    Blair-Kerth, LK
    Jones, WR
    [J]. JOURNAL OF FOOD SCIENCE, 2003, 68 (02) : 668 - 670
  • [5] Effects of breed, aging and muscle location on Warner-Bratzler shear force in beef longissimus thoracis et lumborum.
    Weaver, A.
    Stewart, T.
    Gerrard, D.
    [J]. JOURNAL OF ANIMAL SCIENCE, 2006, 84 : 59 - 59
  • [6] Relationship between Inherent Cooking Rate and Warner-Bratzler Shear Force of Pork Chops Cooked to Two Degrees of Doneness
    Nethery, Taylor N.
    Boler, Dustin D.
    Harsh, Bailey N.
    Dilger, Anna C.
    [J]. FOODS, 2022, 11 (01)
  • [7] Technical note: The effect of freezing on Warner-Bratzler shear force values of beef longissimus steaks across several postmortem aging periods
    Shanks, BC
    Wulf, DM
    Maddock, RJ
    [J]. JOURNAL OF ANIMAL SCIENCE, 2002, 80 (08) : 2122 - 2125
  • [8] Tenderness classification of beef: III. Effect of the interaction between end point temperature and tenderness on Warner-Bratzler shear force of beef longissimus
    Wheeler, TL
    Shackelford, SD
    Koohmaraie, M
    [J]. JOURNAL OF ANIMAL SCIENCE, 1999, 77 (02) : 400 - 407
  • [9] Cookery method and end-point temperature can affect the Warner-Bratzler shear force, cooking loss, and internal cooked color of beef longissimus steaks
    Yancey, J. W. S.
    Wharton, M. D.
    Apple, J. K.
    [J]. MEAT SCIENCE, 2011, 88 (01) : 1 - 7
  • [10] Interrelationships among evaluations of beef longissimus and semitendinosus muscle tenderness by Warner-Bratzler shear force, a descriptive-texture profile sensory panel, and a descriptive attribute sensory panel
    Otremba, MM
    Dikeman, ME
    Milliken, GA
    Stroda, SL
    Unruh, JA
    Chambers, E
    [J]. JOURNAL OF ANIMAL SCIENCE, 1999, 77 (04) : 865 - 873
12