Comparison of Warner-Bratzler shear force values between round and square cross-section cores for assessment of beef Longissimus tenderness

被引：14
|
作者：
Silva, Douglas R. G. [1 ]
de Moura, Ana Paula R. [1 ]
Ramos, Alcineia L. S. [1 ]
Ramos, Eduardo M. [1 ]
机构：
[1] Univ Fed Lavras UFLA, Dept Ciencia Alimentos, POB 3037, BR-37200000 Lavras, MG, Brazil
来源：
MEAT SCIENCE | 2017年 / 125卷
关键词：
Coring method; WBSF; WBsSF; Sensory tendemess; Repeatability; BOS-TAURUS CATTLE; ELECTRIC BROILER; BELT GRILL; COOKING; INDICUS; TRAITS; STEAKS; MUSCLE;
D O I：
10.1016/j.meatsci.2016.11.017
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The objective of this experiment was to determine whether there is a difference between Warner-Blatzler shear force values of round (WBSF) and square (WBsSF) cross-section cores for assessment of beef tendemess. To compare the effect of core sampling, Longissimus thoracis muscles were obtained from 43 beef carcasses at 1, 14, and 28 days postmortem. For each sample, tenderness was assessed by a trained sensory panel and by WBSF and WBsSF techniques. There was a strong and linear relationship (R-2 = 0.77) between WBSF and WBsSF, but the average shear force of square cores were (P < 0.05) greater than those of round cores. The WBsSF had greater repeatability (R = 0.85 vs 0.81) and explained slightly more of the variation in sensory panel perception of beef tenderness (76% vs 74%) than WBSF. The results indicate that WBsSF seems to be a more precise method of measuring shear force, being little more sensitive for detecting tenderness differences than WBSF. (C) 2016 Elsevier Ltd. All rights reserved.
引用
收藏
页码：102 / 105
页数：4
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