Relationship of texture profile analysis and Warner-Bratzler shear force with sensory characteristics of beef rib steaks

The consumption of bread as a staple food is global and it is one of the oldest food for humans. However, the processing methods and the acceptability of bread products differs from region to region based on culture. In this study, we aim to understand how different processing methods can influence the texture and sensory characteristics of the final bread products. Resilience and firmness of oven baked and steamed bread were determined by Texture Profile Analysis (TPA). The results shows higher resilience and lower firmness in steamed bread. In addition, we investigated the supplementation of banana milk juice on bread. The results showed that more banana milk juice in bread could lead to lower resilience but more firmness in both oven and steamed bread. The effect of storage temperature at room temperature, +4 °C and -20 °C over time on the resilience and firmness of both bread were also investigated. Both firmness and resilience increased over time in both oven baked and steamed bread.

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Effects of gluten and transglutaminase on microstructure, sensory characteristics and instrumental texture of oat bread

Agricultural and Food Science ◽

10.2137/1239099041838003 ◽

2008 ◽

Vol 13 (1-2) ◽

pp. 138 ◽

Cited By ~ 28

Author(s):

M. SALMENKALLIO-MARTTILA ◽

K. ROININEN ◽

K. AUTIO

Keyword(s):

Image Analysis ◽

Sensory Analysis ◽

Profile Analysis ◽

Texture Profile Analysis ◽

Sensory Characteristics ◽

Descriptive Sensory Analysis ◽

Texture Profile ◽

Oat Flour ◽

Instrumental Texture ◽

Structure Light

Effects of added gluten and transglutaminase on microstructure, instrumental texture and sensory characteristics of bread baked with 51% wholemeal oat flour were compared in order to determine how changes in the state of macromolecules protein and starch correlate with changes in sensory and instrumental structure. Light microscopy, instrumental texture profile analysis, and descriptive sensory analysis were used to analyse the test breads. Addition of gluten and transglutaminase affected the structure of the protein network and distribution of water between the protein and starch phases. The differences in microstructure were quantified by determining the areas of starch and protein in the micrographs by image analysis. Breads baked with added gluten and water were softer and less gummy than the oat and wheat reference breads in the texture profile analysis. Addition of transglutaminase made the breads harder and gummier than the breads baked without the added enzyme. In the descriptive sensory analysis breads baked with added gluten or added gluten and water were evaluated as more soft and springy than the reference oat bread. Sensory characteristics of bread texture correlated well with the texture and microstructure measured instrumentally.;

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Changes in tenderness and cathepsins activity during post mortem ageing of yak meat

Canadian Journal of Animal Science ◽

10.4141/cjas2012-102 ◽

2013 ◽

Vol 93 (3) ◽

pp. 321-328 ◽

Cited By ~ 13

Author(s):

Jia-Chun Tian ◽

Ling Han ◽

Qun-Li Yu ◽

Xi-Xiong Shi ◽

Wen-Ting Wang

Keyword(s):

Shear Force ◽

Profile Analysis ◽

Texture Profile Analysis ◽

Water Holding Capacity ◽

Meat Tenderness ◽

Post Mortem ◽

Texture Profile ◽

Longissimus Dorsi Muscle ◽

Meat Tenderization ◽

Water Holding

Tian, J.-C., Han, L., Yu, Q.-L., Shi, X.-X. and Wang, W.-T. 2013. Changes in tenderness and cathepsins activity during post mortem ageing of yak meat. Can. J. Anim. Sci. 93: 321–328. Very little research has been conducted on yak meat tenderization. In this study we investigated the changes in physical characteristics (e.g., pH, water-holding capacity, texture profile analysis, shear force) and cathepsins L, B and H activities in the tenderization process. These traits were quantified in longissimus dorsi muscle from 10 yaks during 192 h post mortem. Samples were aged at 4°C for 0, 12, 24, 36, 48, 72, 120, 168 and 192 h. pH decreased (P<0.05) from 6.84 to 5.54 in the first 72 h and did not change significantly during the next 120 h. Water-holding capacity showed an overall decreasing trend (P<0.05). Shear force decreased? (P<0.05) and myofibrillar fragmentation index increased? (P<0.05), and it was concluded that ageing can improve yak meat tenderness. Our results on texture profile analysis showed a decrease in hardness (P<0.05), springiness (P<0.05) and chewiness (P<0.05), reflected in a progressive softening during ageing (P<0.05). Cathepsins L, B and H activity showed an increased trend (P<0.05). In conclusion, our results show potential roles for cathepsins L, B and H in the tenderization process. This study provides further insights into the tenderization process of yak meat, which may ultimately be used for the advantageous manipulation of the process.

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Influence of the Use of Milk Replacers and pH on the Texture Profiles of Raw and Cooked Meat of Suckling Kids

Foods ◽

10.3390/foods8110589 ◽

2019 ◽

Vol 8 (11) ◽

pp. 589 ◽

Cited By ~ 1

Author(s):

Guillermo Ripoll ◽

María J. Alcalde ◽

María G. Córdoba ◽

Rocío Casquete ◽

Anastasio Argüello ◽

...

Keyword(s):

Chemical Composition ◽

Shear Force ◽

Profile Analysis ◽

Texture Profile Analysis ◽

Texture Profile ◽

Textural Parameters ◽

Natural Milk ◽

Cooked Meat ◽

Milk Replacers ◽

Determining Factor

The aim of this work was to study the texture profile of fresh and cooked longissimus thoracis et lumborum muscle from suckling kids raised with natural milk or milk replacers. Suckling male kids from eight goat breeds (Florida, FL; Cabra del Guadarrama, GU; Majorera, MA; Palmera, PL; Payoya, PY; Retinta, RE; Tinerfeña, TI; Verata, VE), all of single parturition, were raised with milk replacers (MR) or with natural milk from the dams (NM). The meat pH, Warner-Bratzler shear force, texture profile analysis and chemical composition were determined. Kids were clustered based on their pH by k-means clustering. The effect of the rearing system on the textural profile was strongly modulated by breed. The values of Warner-Bratzler shear force and hardness found in these breeds under both rearing systems were very low. Hence, the toughness of very light suckling kids should not be a determining factor in choosing a breed or rearing system. Nevertheless, the use of milk replacers increased the presence of meat with high pH, which modified the textural parameters, decreasing the shear force but increasing cohesiveness and adhesiveness. Consequently, depending on the commercial strategy of the farm, the election of the breed and rearing system must be considered together.

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The effect of breed and sex on the texture of rabbit meat

Roczniki Naukowe Polskiego Towarzystwa Zootechnicznego ◽

10.5604/01.3001.0013.5224 ◽

2017 ◽

Vol 13 (2) ◽

pp. 55-60

Author(s):

Konrad Kozioł ◽

Zuzanna Siudak ◽

Sylwia Pałka ◽

Michał Kmiecik ◽

Agnieszka Otwinowska-Mindur ◽

...

Keyword(s):

New Zealand ◽

Significant Influence ◽

Shear Force ◽

Profile Analysis ◽

Texture Profile Analysis ◽

Texture Profile ◽

Texture Parameters ◽

Longissimus Lumborum ◽

Rabbit Meat ◽

Micro Systems

The aim of this study was to determine the influence of breed and sex on texture parameters of rabbit meat. The study was conducted on rabbits of the breeds Belgian Giant Grey (n=30; 18♂, 12♀), Californian Black (n=26: 18♂, 8♀), New Zealand White (n= 19: 12♂, 7♀), Popielno White (n=64; 31♂, 33♀) and Blanc de Termonde (n= 39; 17♂, 22♀). The animals were slaughtered at 12 weeks of age. After 24-hour ageing under refrigeration, samples of the loin (m. longissimus lumborum) were collected for analysis. Texture Profile Analysis (TPA) was performed using a TA.XTplus texture analyser (Stable Micro Systems). Shear force (kg), hardness (kg), springiness, cohesiveness and chewiness (kg) were measured. All texture parameters were calculated automatically using Exponent for Windows ver. 6.1.10.0 (Stable Micro Systems). The analysis showed that the breed significantly influenced only the hardness of the rabbit meat, which was highest for Blanc de Termonde (12.06 kg) and lowest for Belgian Giant Grey (8.87 kg). Sex had no significant influence on texture parameters.

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