Effects of cooking method, reheating, holding time, and holding temperature on beef longissimus lumborum and biceps femoris tenderness

Meat Science ◽  
2003 ◽  
Vol 65 (2) ◽  
pp. 841-851 ◽  
Author(s):  
E Obuz ◽  
M.E Dikeman ◽  
T.M Loughin
Keyword(s):  
Biceps Femoris ◽  
Holding Time ◽  
Cooking Method ◽  
Longissimus Lumborum ◽  
Holding Temperature

scholarly journals Influence of feeding systems on selected beef quality and sensory attributes

2020 ◽  
Vol 49 (6) ◽  
pp. 1158-1173
Author(s):  
E Moholisa ◽  
P.E. Strydom ◽  
I Van Heerden ◽  
A Hugo
Keyword(s):  
Meat Quality ◽  
Biceps Femoris ◽  
Sensory Attributes ◽  
Classification Systems ◽  
Moisture Loss ◽  
Eating Quality ◽  
Beef Industry ◽  
Longissimus Lumborum ◽  
Meat Samples ◽  
Feeding Systems

Feeding systems and other factors associated with processing influence meat quality, and therefore sensory attributes. This study was conducted to assess the meat quality attributes of young grain-fed and older grass-fed steers that mostly affect consumer acceptability of beef. Eighty Bonsmara steers consisting of 20 each of A-age (0-tooth) grain-fed (AC) and grain-fed supplemented with zilpaterol (AZ), 20 each of grass-fed AB (1-2 teeth) and B-age (3 - 6 teeth) animals were used. This combination represented the typical feeding systems of South Africa and other countries using similar classification systems, therefore describes the typical feeding systems of the South African beef industry. The longissimus lumborum (LL), semitendinosus (ST), and biceps femoris (BF) muscles were tested for colour, moisture properties, lipid oxidation and sensory attributes. It was found that diet in combination with animal age influenced meat colour. Muscles of the older grass-fed steers were generally darker and duller (darker red) compared to muscles of young grain-fed animals. Moisture loss was consistently higher in zilpaterol supplemented meat samples compared to the feedlot controls, while muscles of the grass-fed animals had lower moisture loss. A sensory panel clearly distinguished between cuts of grain-fed (AZ and AC) and grass-fed carcasses (AB and B) on the grounds of flavour characteristic. The AB and B cuts scored higher for grassy, animal-like and rancid flavour overtones and lower for roasted flavour and sourness than AZ and AC grain-fed cuts. This indicated that typical flavours related to diet define expected eating quality. Keywords: age, grain, grass, meat quality, zilpaterol

scholarly journals Pengaruh Waktu Penahanan pada Perlakuan Panas Paska Pengelasan terhadap Ketangguhan Sambungan Las Baja

2019 ◽  
Vol 13 (2) ◽  
pp. 80
Author(s):  
Muhamad Fitri ◽  
Bambang Sukiyono ◽  
Martua Limido Simanjuntak
Keyword(s):  
Heat Treatment ◽  
Residual Stress ◽  
Local Heating ◽  
Post Weld Heat Treatment ◽  
Impact Testing ◽  
Holding Time ◽  
Aisi 4130 ◽  
The Impact ◽  
Holding Temperature ◽  
Weld Heat

One of the welding methods that is widely used today because it is easier to operate, more practical in its use, can be used for all welding positions and more efficient is called Shield Metal Arc Welding (SMAW). In this welding, the base metal and filler metal will experience thermal cycles which lead to local heating and cooling processes resulting in residual stress and distortion in the material. This residual stress must be removed because it causes a decrease in the mechanical properties of the material. The most widely used method is the thermal method that is by Post Weld Heat Treatment (PWHT). The success of The post-weld heat treatment in removing residual stresses in PWHT is influenced by the holding time. This study aims to examine the effect of holding time on heat treatment, on the weld toughness of steel. In this study, the type of welding used was SMAW welding, the material used was steel AISI 4130, the electrodes used were LB-7018-1 standard application and AWS classification A5.1 E7018-1. The test holding temperature is 650oC. The holding time of testing uses three variables, namely: 2.5 hours, 4.5 hours, 6.5 hours. The Impact testing is done by the Charpy method. From this study, the influence of holding time variation on PWHT holding temperature on the weld strength of AISI 4130 steel was obtained.

Influence of Al-10RE Modification on Microstructure and Mechanical Properties of ZL203 Aluminum Alloy

2011 ◽  
Vol 365 ◽  
pp. 98-103
Author(s):  
De Quan Shi ◽  
Gui Li Gao ◽  
Zhi Wei Gao ◽  
Yan Liu Wang ◽  
Xu Dong Wang
Keyword(s):  
Mechanical Properties ◽  
Tensile Strength ◽  
Aluminum Alloy ◽  
Mechanical Testing ◽  
Testing Machine ◽  
Optical Microscope ◽  
Elongation Rate ◽  
Holding Time ◽  
Holding Temperature ◽  
Universal Mechanical Testing Machine

The influence of Al-10RE addition, holding time and holding temperature on the microstructures and mechanical properties of ZL203 aluminum alloy has been studied respectively through using the optical microscope and the universal mechanical testing machine. The experimental results lead to the following conclusions. When Al-10RE addition is 1.0%-1.5%, the holding time is 15 minutes and the holding temperature is 730°C-750°C, the microstructure of Zl203 is perfect. With the increase of Al-10RE addition, the mechanical properties including tensile strength, elongation rate and hardness gradually increase. When the Al-10RE addition is 1.0%-1.5%, the mechanical properties reaches maximum. When the Al-10RE addition is above 1.5%, the mechanical properties decrease with the increase of Al-10RE addition.

The effects of age at slaughter, genotype and finishing system on the organoleptic properties and texture of bull beef from suckled calves

1998 ◽  
Vol 66 (2) ◽  
pp. 329-340 ◽  
Author(s):  
K. D. Sinclair ◽  
A. Cuthbertson ◽  
A. Rutter ◽  
M. F. Franklin
Keyword(s):  
Growth Rates ◽  
High Growth ◽  
Biceps Femoris ◽  
Eating Quality ◽  
Post Mortem ◽  
Beef Tenderness ◽  
Standard Product ◽  
Longissimus Lumborum ◽  
Age Limit ◽  
The Uk

AbstractAn experiment was devised to examine the effect of animal age at slaughter, within genotype and finishing system, on bull beef eating quality characteristics to assess the 15 month age limit imposed for bulls at slaughter by the Meat and Livestock Commission specification for improved beef eating quality. The experiment was a factorial design using bulls of two crossbred genotypes (Aberdeen Angus × and Charolais ×), offered two diets (silage-based and barley-based) and slaughtered at two abattoirs. Bulls were slaughtered from approximately 10 months of age on seven dates (ages) at 6-week intervals. Bulls given barley were slaughtered on date numbers 1 to 5 (43 to 67 weeks of age) and bulls given silage on date numbers 2 to 7 (49 to 79 weeks of age). On each slaughter date and at each abattoir the first four commercial steers which followed the bulls on the slaughterline and met the United Kingdom (UK) modal carcass specification R 4L were selected as abattoir, slaughter date and industry representative controls. At 48 h post mortem samples of m. longissimus lumborum; m. biceps femoris; and m. semimembranosus were recovered from all bull and steer carcasses, vacuum packed and stored at 2°C for a fiirther 12 days before freezing and subsequent assessment by a 12 member taste panel and texture analysis using a Warner Bratzler shear jig.Bulls achieved high growth rates during the finishing period averaging 1·22, 1·55, 1·41 and 1·98 kg/day for silage-fed Angus × bulls; barley-fed Angus × bulls; silage-fed Charolais × bulls; and barley-fed Charolais × bulls, respectively (s.e.d. = 0·08; P < 0·05). Age at slaughter had no significant effect on beef tenderness from young bulls in this study. Similarly, no significant differences in beef tenderness either between genotypes or diets were detected. Bulls, however, produced meat which had lower mechanical shear force values (10·2 v. 11·9 kg for m. biceps femoris; P < 0·001) and was considered to be more tender (P < 0·001), less flavoursome (F < 0·001) and more acceptable (P < 0·01) than that produced by steers.It was concluded that beef aged for 14 days post mortem and recovered from young bulls which have achieved high growth rates can be at least as good as that representative of the UK standard product. The 15-month age limit for bulls ensures that commercially produced bulls achieve high lifetime growth rates and will produce beef of a quality comparable with that achieved in this study.

Microstructural Evolution of AZ31 Mg Wrought Alloy during Partial Remelting for Thixoextrusion

2006 ◽  
Vol 116-117 ◽  
pp. 251-254
Author(s):  
Young Ok Yoon ◽  
Shae K. Kim
Keyword(s):  
Grain Size ◽  
Microstructural Evolution ◽  
Liquid Fraction ◽  
Isothermal Holding ◽  
Holding Time ◽  
Interesting Point ◽  
Grain Sizes ◽  
Partial Remelting ◽  
Average Grain Size ◽  
Holding Temperature

An attempt has been made to investigate feasibility of thixoextrusion for AZ31 Mg wrought alloy through simple partial remelting. Microstructural evolution of AZ31 Mg wrought alloy for thixoextrusion was investigated as functions of isothermal holding temperature and time in the partially remelted semisolid state. The interesting point of this study was that the thixotropic structures of AZ31 Mg wrought alloy without additional pretreatment could be obtained through simple partial remelting. The uniform average grain size and liquid fraction according to the isothermal holding time were very important for the thixoextrusion. Because, it is must be considered on actual extrusion time. The liquid fraction was increased with increasing isothermal holding temperature and time. But, the liquid fraction was almost uniform after 10 min. The average grain size was decreased with increasing isothermal holding temperature. On the other hand, as the holding time increased, the average grain sizes were uniform at 615 and 622. This phenomenon is very useful for thixoextrusion in terms of process control such as actual extrusion time.

scholarly journals Prehrambena vrijednost konjskog mesa i proizvoda na slovenskom tržištu

Meso ◽  
2017 ◽  
Vol 19 (1) ◽  
pp. 38-47
Author(s):  
Matea Lušnic Polak ◽  
Lea Demšar
Keyword(s):  
Profile Analysis ◽  
Biceps Femoris ◽  
Texture Profile Analysis ◽  
Texture Profile ◽  
Longissimus Lumborum

U radu smo fizikalno-kemijskom, instrumentalnom i senzorskom analizom utvrdili prehrambenu vrijednost mesa (mišići longissimus lumborum, biceps femoris i triceps brahii) šest konja pasmine posavac i dva proizvoda od konjskog mesa. Osnovni kemijski sastav (udio vode, masti, bjelančevina i pepela te profil masnih kiselina) i pH utvrđeni su analizom sirovog mesa i dva mesna proizvoda. Odresci konjskog mesa debljine 2,5 cm termički su obrađeni uporabom dvopločnog roštilja pri temperaturi od 220 °C, do postizanja središnje temperature od 65 °C. Metodom kvantitativne deskriptivne analize procijenili smo svojstva toplinski obrađenih uzoraka mesa i mesnih proizvoda te proveli instrumentalno mjerenje boje (CIE L*, a*, b*) i teksture (otpornost mišića na presijecanje i analiza profila teksture (engl. Texture Profile Analysis, TPA) proizvoda). U 100 g mišićnog tkiva utvrđeno je prosječno 72,44 ± 1,94 g vode, 1,96 ± 2,33 g masti, 21,52 ± 1,30 g bjelančevina i 1,02 ± 0,06 g pepela, uz pH vrijednost od 5,64 ± 0,05. Konjsko meso ima vrlo povoljan sastav masnih kiselina (težinski postotak zasićenih masnih kiselina u mesu iznosi 37,8 wt%, jednostruko nezasićenih 36,8 wt%, a višestruko nezasićenih 17,6 wt%) te omjer P/S od 0,5 i omjer n-6/n-3 od 3,6. Tekstura mišića longissimus lumborum je najmekša, mišić triceps brahii je tvrđi, dok je najtvrđi mišić biceps femoris. U odnosu na meso ostalih životinja za klanje, boju konjskog mesa definiraju niska vrijednost L* te visoke vrijednosti a* i b*. Hrenovke od konjskog mesa u 100 g prosječno sadrže 56,27 ± 0,82 g vode, 25,48 ± 0,85 g masti, 14,04 ± 0,73 g bjelančevina i 2,47 ± 0,28 g pepela, uz pH vrijednost od 6,23 ± 0,06, omjer P/S od 0,5 i omjer n-6/n-3 od 2,2. Posavska kobasica u 100 g prosječno sadrži 55,93 ± 1,28 g vode, 22,13 ± 2,56 g masti, 18,52 ± 0,97 g bjelančevina i 3,01 ± 0,09 g pepela, uz pH vrijednost od 6,16 ± 0,09, omjer P/S od 0,5 i omjer n-6/n-3 od 5,8. Ocjenjivačka skupina sastavljena od stručnjaka oba je proizvoda ocijenila dobrim, s osebujnim značajkama koje im daje prisutnost konjskog mesa.

scholarly journals OPTIMIZATION OF SYNTHESIS PROCESS OF NANOSTRUCTURED CARBIDE-CORUNDUM SILUMIN MODIFIER

2021 ◽  
Vol 1 (54) ◽  
pp. 71-79
Author(s):  
Dmitry V. ORDA ◽  
Keyword(s):  
Mathematical Model ◽  
Titanium Carbide ◽  
Response Function ◽  
Isothermal Holding ◽  
Holding Time ◽  
Synthesis Process ◽  
Synthesis Parameters ◽  
Response Equation ◽  
Main Factors ◽  
Holding Temperature

A mathematical model is developed for the process of synthesis of nanostructured modifier TiC-Al2O3 by gasphase deposition based on the system of starting materials TiO2-Al-C. To construct the response equation in the form of a polynomial of the second degree, the experiments were carried out in accordance with the model of a rotatable composite plan of the second order with three factors, including 20 experiments. The main factors considered were the isothermal holding temperature T (°C), the isothermal holding time t (s), and the proportion of the chlorinating component Q (wt.%), and as a response function — the proportion of titanium carbide q(TiC) (wt.%) in the composition of the synthesized modifier. The paper describes the results of computational and experimental modeling, from which it can be concluded that to obtain a modifier with the highest content of titanium carbide, the synthesis parameters should be as follows: T = 900–930 °C; t = 2–2.5 h; Q = 4–4.5 wt.%. The resulting TiC-Al2O3 modifier contains 34 wt.% TiC and has a nanostructured structure, with spherical and filamentous particles which diameter does not exceed 100 nm.

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