Modifications of the Warner-Bratzler shear force method to improve the relationship with pork tenderness1

1999 ◽  
Vol 1999 ◽  
pp. 12-12
Author(s):  
M.J. Van Oeckel ◽  
N. Warnants ◽  
Ch.V. Boucqué
Keyword(s):  
Shear Force ◽  
Quality Attributes ◽  
Meat Tenderness ◽  
Beef Tenderness ◽  
Force Method ◽  
Maximal Force ◽  
A Value ◽  
Important Quality ◽  
Cooked Meat ◽  
The Relationship

The tenderness of pork is one of the most important quality attributes to the consumer. Since it is very time-consuming and costly to evaluate tenderness by taste panel, Warner-Bratzler shear force (WBSF) is often used as a measure for meat tenderness (Boccard et al., 1981). However, the WBSF method gives a value for the maximal force needed to shear a cylindrical core of cooked meat, while the tenderness perception by the consumer is a result of the biting and chewing experience of grilled or fried meat. Moreover, this method is originally designed for the assessment of beef tenderness. The objective of this study was to evaluate modifications to the WBSF method to improve the correlation with pork tenderness.

Tenderness of beef round muscles containing injection site lesions or bruises

2001 ◽  
Vol 81 (4) ◽  
pp. 441-450 ◽  
Author(s):  
P. L. Dubeski ◽  
J. L. Aalhus ◽  
J. Van Donkersgoed ◽  
M. VanderKop
Keyword(s):  
Injection Site ◽  
Key Words ◽  
Shear Force ◽  
Lesion Size ◽  
Lesion Volume ◽  
Meat Tenderness ◽  
Meat Processing ◽  
Beef Tenderness ◽  
Beef Calves ◽  
Beef Round

The effect of injection site lesions on shear force was studied in three experiments using beef calves injected at 2 to 6 mo with common vaccines and antimicrobials used in Canada. Lesions produced by clostridial bacterins (Blacklegol® 8, Covexin®-8, Ultrabac® 8), antimicrobials (Nuflor®, Trivetrin™), or a four-way respiratory vaccine (Bovishield™ 4) increased (P = 0.05) shear force values at the site of the lesion and at 2.5 cm from the lesion. The proportion of unacceptably tough meat cores (shear force > 4.6 kg) varied among injectables independent of lesion size. The proportion of unacceptably tough samples was significantly increased up to 7.5 and 12.5 cm from the lesion center for Trivetrin™ and Nuflor®, respectively, but only at 0 and 2.5 cm from the lesion center for the bacterins and Bovishield™ 4. Mean lesion volume varied from 8.6 ± 0.8 cm3 for Bovishield™ 4 to 90.2 ± 6.4 cm3 for one of the clostridial bacterins. The present results suggest that smaller lesions, which may not be identified during meat processing, may have a greater impact on meat tenderness and variability than larger lesions that are removed during processing. Antemortem bruises in two muscles of the round did not appear to affect shear force. Key words: Cattle, beef, tenderness, vaccine, antibiotic, lesion, bruise

scholarly journals Freezing, thawing and aging improves the tenderness of chuck muscles from young bulls of different phenotypes

2014 ◽  
Vol 1 (1) ◽  
Author(s):  
María Salud Rubio-Lozano ◽  
Esmeralda Vanessa Pérez-Buitrón ◽  
Rubén Danilo Méndez-Medina ◽  
Adrián Chávez-Gómez ◽  
Enrique Jesús Delgado-Suárez
Keyword(s):  
Meat Quality ◽  
Shear Force ◽  
Quality Attributes ◽  
Beef Tenderness ◽  
Young Bull ◽  
Teres Major ◽  
Potential Impact

We evaluated eleven chuck muscles from phenotypically selected Brahman (BR, n =10) and Charolais (CH, n =10) young bull carcasses for the effect of freezing, thawing, and aging for 2, 9, 16, and 23 days on Warner-Bratzler shear force(WBSF) Splenius, infraspinatus, teres major, rhomboideus, and subscapularis from both phenotypes, and complexus from CH had tender (≤ 40 N) 9 d WBSF values. No further improvement in WBSF was observed beyond 9 days of aging. Overall, we observed freezing, thawing and aging of several chuck muscles from young bulls significantly improves beef tenderness. Further studies would help optimizing this tenderization strategy and assess its potential impact on other meat quality attributes.

scholarly journals Association of single nucleotide polymorphisms in CAPN1 and CAST genes with beef tenderness from Spanish commercial feedlots

2013 ◽  
Vol 58 (No. 10) ◽  
pp. 479-487 ◽  
Author(s):  
C. Avilés ◽  
M. Juárez ◽  
F. Peña ◽  
V. Domenech ◽  
I. Clemente ◽  
...  
Keyword(s):  
Single Nucleotide Polymorphisms ◽  
Shear Force ◽  
Nucleotide Polymorphisms ◽  
Beef Tenderness ◽  
Single Nucleotide ◽  
Raw Meat ◽  
Texture Parameters ◽  
Western Spain ◽  
Meat Samples ◽  
Cooked Meat

Frequencies of two SNPs in the μ-calpain (CAPN1) and calpastatin (CAST) genes in local and foreign commercial cross-breeds used in south-western Spain (Charolais, Limousin, and Retinta) were evaluated and the association of these markers with texture analysis in animals fattened under different feedlot conditions was assessed. Marker frequencies were estimated in a 286 bull crossbred population and the longisimus dorsi muscles from subsequently selected 161 animals were used to measure Warner-Bratzler shear force in raw and cooked samples at three different ageing days (1, 7, and 21). Significant differences (P ≤ 0.05) were found for shear force in raw and cooked meat samples for the three ageing days for the three crossbreeds analyzed. Significant associations were observed for raw meat for the Charolais between shear force and the CAPN1 marker (P = 0.019), as well as between the CAST polymorphism and shear force (P = 0.027) in the Limousin. No associations were found between the markers and shear force in the Retinta (P > 0.05). In contrast, although these markers might be useful in particular selected populations due to their effect on objective texture parameters, no significant association (P > 0.05) was found for cooked meat in the sample of Spanish commercial crossbreeds used in this study. Further studies with a higher number of animals will be necessary to confirm these results.    

scholarly journals STRATEGI PEMENUHAN SYARAT MUTU STANDAR NASIONAL INDONESIA (SNI) BIJI KAKAO FERMENTASI

2020 ◽  
Vol 21 (3) ◽  
pp. 191-202
Author(s):  
Fadlianto Botutihe ◽  
Mimin Yulita Kusumaningrum ◽  
Nicolays Jambang
Keyword(s):  
Quality Function Deployment ◽  
Strong Relationship ◽  
Quality Attributes ◽  
Cocoa Bean ◽  
Cocoa Beans ◽  
A Value ◽  
Relationship Value ◽  
The Relationship ◽  
Average Contribution ◽  
Processing Steps

ABSTRAK Hubungan atribut mutu biji kakao fermentasi dengan Standar Nasional Indonesia serta tahapan dan prioritas pengolahannya perlu dituangkan dalam suatu matriks. Penelitian ini bertujuan untuk mendeskripsikan hubungan atribut mutu biji kakao fermentasi yang dipersyaratkan SNI 2323-2008 dan tahapan pengolahannya dengan metode Quality Function Deployment (QFD), sehingga menghasilkan urutan prioritas tahapan pemrosesan. Penelitian ini terdiri dari 5 langkah, yaitu menyusun atribut kualitas, menyusun atribut proses produksi, menghubungkan atribut kualitas dan atribut tahapan pengolahan, menghubungkan tahapan pengolahan, serta menghitung dan memilah tahapan prioritas pengolahan. Hasil penelitian menunjukkan bahwahubungan yang sangat kuat terdapat pada atribut mutu pengotor memiliki nilai hubungan sebesar 3,8 dengan proses pengeringan biji kakao, kadar biji berjamur memiliki nilai hubungan sebesar 3,8 dengan penyimpanan biji kakao, kadar air memiliki nilai hubungan sebesar 3,6 dengan penyimpanan dan 4 dengan pengeringan biji kakao, serangga hidup memiliki nilai hubungan sebesar 3,8 dengan penyimpanan dan 3,6 dengan kemasan biji kakao. Hubungan yang erat antara pengolahan biji kakao ditunjukkan pada proses pengeringan memiliki nilai 3 dengan fermentasi biji kakao, biji kakao kering kemasan memiliki nilai 2,8 dengan pengeringan dan memiliki nilai2,6 dengan sortasi biji kakao kering, kakao penyimpanan biji memiliki nilai hubungan 2,8 dengan pengeringan, dan memiliki nilai hubungan 2,6 dengan pemilahan biji kering dan memiliki nilai hubungan 3 dengan kemasan. Kata kunci : Biji Kakao; Fermentasi; Pascapanen; Prioritas; Pengolahan ABSTRACT The relationship of the quality attributes of fermented cocoa beans in the Indonesian National Standard and its processing steps and priorities needs to be spelled out in a matrix. This study aims to describe the relationship between the quality attributes of fermented cocoa beans required by SNI 2323-2008 and the processing stages using the Quality Function Deployment (QFD) method, to produce a priority sequence of processing stages. This research consists of 5 steps, including arranging quality attributes, arranging the attributes of the production process, connecting quality attributes and processing step attributes, connecting the processing steps, and calculating and sorting the priority stages of processing. The results shown that a very strong relationship is in the attributes of the quality of impurities has a relationship value of 3.8 with the drying process of cocoa beans, moldy seed content has a relationship value of 3.8 with the storage of cocoa beans, water content has a relationship value of 3.6 with storage and 4 with drying cocoa beans, live insects have a relationship value of 3.8 with storage and by 3.6 with the packaging of cocoa beans. A strong relationship between cocoa bean processing is shown in the drying process has a value of 3 with the fermentation of cocoa beans, dried cocoa bean packaging has a value of 2.8 with drying and has a value of 2.6 with a sortation of dried cocoa beans, cocoa bean storage has a relationship value of 2.8 with drying, and has a relationship value of 2.6 with dry seed sortation and has a relationship value of 3 with packaging. The results of the priority sequence analysis of the processing stages showed that cocoa bean storage had anaverage contribution value of 0.130, drying cocoa beans had an average contribution value of 0.120, and packaging had an average contribution value of 0.112, soo that the strategy to fulfill SNI for cocoa bean fermentation can be optimal by using the QFD matrix Keywords : Cocoa Beans; Fermentation; Postharvest; Processing; Priority

Associations of objective physical measurements of beef meat samples and tenderness assessed by a trained taste panel

2009 ◽  
Vol 2009 ◽  
pp. 113-113
Author(s):  
D W Ross ◽  
R I Richardson ◽  
E A Navajas ◽  
N Prieto ◽  
J J Hyslop ◽  
...  
Keyword(s):  
Shear Force ◽  
Objective Measure ◽  
Taste Panel ◽  
Eating Quality ◽  
Meat Industry ◽  
Meat Tenderness ◽  
Physical Measurements ◽  
Important Quality ◽  
Highly Correlated ◽  
Meat Samples

Meat tenderness is the single most important quality attribute in consumer acceptance studies of meat eating quality. Several mechanical-based techniques have been developed to provide an objective measure of meat tenderness that have good correlation with sensory tenderness, as assessed by trained taste panel. The classic Warner-Bratzler shear force technique (WBSF) has shown correlations with sensory tenderness in the range of -0.39 to -0.77 (Van Oeckel et al., 1999; Shackelford et al., 1999a), whilst the Volodkevitch bite test attempts to imitate the incisor biting action by a compression method. A rapid slice shear force (SSF) test, which uses only one steak and hot meat (significant benefits in a commercial environment), had a stronger correlation with taste panel tenderness scores than WBSF (Shackelford et al., 1999b). The Meat Industry Research Institute of New Zealand (MIRINZ) test results, transformed into categories, was highly correlated (-0.97) with sensory tenderness (Bickerstaffe et al., 2001). The objective of this study was to evaluate the associations between objective physical measures (SSF, MIRINZ and Volodkevitch) and taste panel tenderness scores in beef.

scholarly journals The beef tenderness model

1970 ◽  
Vol 45 (3) ◽  
pp. 234-248 ◽  
Author(s):  
L Frylinck ◽  
A O'Neil ◽  
E Du Toit ◽  
PE Strydom ◽  
EC Webb
Keyword(s):  
Electrical Stimulation ◽  
Connective Tissue ◽  
Shear Force ◽  
Production Systems ◽  
Drip Loss ◽  
Meat Tenderness ◽  
Phase 2 ◽  
Proteolytic System ◽  
Beef Tenderness ◽  
Feed Withdrawal

In Phase1 of this study, three breed types (Simmentaler-, Brahman- and Nguni bulls; n = 60 each) were grain-fed and slaughtered at 12 months of age (A-age, fat-class 2). Feed was withdrawn for either three hours or 24 hours pre-slaughter. Within each feed withdrawal group, three electrical stimulation (ES) treatments were applied, viz. ES for 15 seconds, 120 seconds or no stimulation. In Phase 2, the effects of animal age and feeding regime were investigated using of A-age (feedlot and pasture), AB-age (feedlot and pasture) and B-age (pasture) animals. All carcasses were electrically stimulated for 15 seconds. Longer feed withdrawal increased dark-firm-dry (DFD) meat occurrence (pHu >6) in the Nguni and Simmentaler-cross. Brahman-cross longissimus (LL) tended to be more tender with paler colour and higher drip loss when 120 ES was applied. Longer feed withdrawal recorded higher Warner Bratzler shear force (WBSF) than three hour feed withdrawal. However, ES neutralized the effect of stress on tenderness. On average the AB-age feedlot animals produced the most tender LL followed by the B-age pasture and A-age feedlot which was similar to the AB-age pasture. A-age pasture animals produced the least tender LL steaks. The calpain proteolytic system played a pivotal role in determining the ultimate meat tenderness and although connective tissue becomes less soluble in older animals it did not play the determinant role in tenderness in this study. The intramuscular fat (< 3%) played an important role in the tenderness outcome of Nguni LL which marbled well at AB-age.Keywords: Meat tenderness, pH and temperature decline profile, pre- and post-slaughter conditions, production systems

scholarly journals Sources of variation in mechanical shear force measures of tenderness in beef from tropically adapted genotypes, effects of data editing and their implications for genetic parameter estimation

2001 ◽  
Vol 41 (7) ◽  
pp. 991 ◽  
Author(s):  
D. J. Johnston ◽  
A. Reverter ◽  
D. L. Robinson ◽  
D. M. Ferguson
Keyword(s):  
Electrical Stimulation ◽  
High Voltage ◽  
Shear Force ◽  
Low Voltage ◽  
Genetic Parameter ◽  
Residual Variance ◽  
Meat Tenderness ◽  
Beef Tenderness ◽  
Sources Of Variation ◽  
Stimulation Method

Warner-Bratzler shear force measures of tenderness were taken on 2 muscles from 2661 carcasses from 3 tropically adapted breeds: Belmont Red, Brahman and Santa Gertrudis. The data were used to determine suitable methods of editing the raw data and to partition sources of variation for meat tenderness measured in 2 different muscles. The effect of different methods of electrical stimulation was examined: non-stimulated, extra low voltage or high voltage. The results showed stimulation method had a large effect on the mean and variance of the shear force. Non-stimulated slaughter groups were more variable than high voltage treated groups, which were more variable than low voltage treated groups. The effect of stimulation method was greater for shear force measured in M. longissimus dorsi than in M. semitendinosus. The variability in tenderness associated with different methods of electrical stimulation and the larger effect seen for the M. longissimus muscle suggest cold shortening, a processing effect, may have occurred in some of the slaughter groups. Several methods of editing outlier records were used and the effects of removing these records on the partitioning of variances among the independent variables of tenderness were examined. Removal of non-stimulated slaughter groups and other outliers resulted in a large reduction in slaughter group variance and residual variance, with the estimate of heritability for shear force of the M. longissimus increasing from 19 to 39%. Beef tenderness, as measured mechanically, could be improved by selection. However, the fluctuating heritability estimates reflect differences in handling pre- and post-slaughter and thus highlight difficulties in measuring tenderness consistently. The low genetic correlation between the 2 muscles (r g = 0.34) suggests improving overall tenderness of the carcass may be difficult. The large variance of the slaughter date effect within an abattoir (15% of the total variance) presents a problem in achieving consistently tender meat.

scholarly journals Quantitative and molecular genetic influences on properties of beef: a review

2001 ◽  
Vol 41 (7) ◽  
pp. 893 ◽  
Author(s):  
H. M. Burrow ◽  
S. S. Moore ◽  
D. J. Johnston ◽  
W. Barendse ◽  
B. M. Bindon
Keyword(s):  
Genetic Variation ◽  
Shear Force ◽  
Molecular Genetic ◽  
Quality Attributes ◽  
Quality Characteristics ◽  
Genetic Influences ◽  
Beef Quality ◽  
Beef Tenderness ◽  
Breed Differences ◽  
Breed Selection

The scientific literature is reviewed to identify quantitative and molecular genetic influences on quantity and quality of beef. Genetic variation between breeds is of similar magnitude to genetic variation within breeds for many economically important traits. Differences between breeds are significant and large for most carcass and beef quality attributes, including beef tenderness, although differences for sensory juiciness and flavour are of little practical importance. For traits such as beef tenderness, between-breed differences may be more easily exploited than within-breed differences, because exceptional breeds are easier to identify than exceptional animals. Effects of heterosis on carcass and beef quality attributes are relatively small (3% or less), with most effects mediated through heterotic effects on weight. Carcass composition traits (e.g. carcass weight, fat thickness and marbling) are moderately to highly heritable. Most estimates of retail beef yield percentage are highly heritable, offering good potential for within-breed selection for the trait, although a moderate to strong antagonistic relationship exists between yield and marbling. This relationship needs to be considered in within-breed selection programs for yield percentage. Early estimates of heritability of objective measures of beef tenderness (Warner Bratzler shear force values) indicated tenderness was moderately to highly heritable. Recent estimates using larger numbers of carcasses and more discriminatory methods of analysis indicate that beef tenderness is lowly heritable in Bos taurus breeds and moderately heritable inBos indicus and Bos indicus-derived breeds. Within breeds, measures of 24-h calpastatin activity are genetically strongly correlated with shear force values but are more heritable. However, phenotypic correlations between shear force values and 24-h calpastatin activities are low. There are also inconsistencies in relationships between these measurements across breeds. Low correlations between tenderness in different muscles, low to moderate heritabilities and inconsistent variation within- and between-breeds for traits such as 24-h calpastatin activity suggest that genetic improvement in beef tenderness may be difficult. The possibility exists that significant mitochondrial genetic effects occur for some carcass and beef quality attributes. A major gene for muscular hypertrophy in cattle significantly affects carcass and beef quality characteristics. Genome-wide screening of DNA markers indicates a number of putative Quantitative Trait Loci (QTL) associated with carcass and meat quality characteristics. Published data for these QTL are summarised. Strategies to combine quantitative and molecular genetic information to maximise genetic progress are discussed.

Relation Between Metacognitive Ability with Science Process Skills on Grade 8th Students in MTs Negeri 3 Parigi

2020 ◽  
Vol 3 (1) ◽  
pp. 8-13
Author(s):  
Moch. Munir ◽  
Amiruddin Kade ◽  
Muslimin Muslimin
Keyword(s):  
Research Result ◽  
Reverse Direction ◽  
Process Skills ◽  
Science Process Skills ◽  
A Value ◽  
Regression Test ◽  
Feasibility Test ◽  
Relationship Of ◽  
The Relationship ◽  
Academic Year

This study aims to determine the relations between metacognitive to science process skills on grade VIII students MTs Negeri 3 Parigi. This research is descriptive, the approach used is a quantitative approach, manifested in the form of numbers analyzed by statistics and the results are described. The population is students of MTs Negeri 3 Parigi Academic Year 2017-2018 with a population of three classes, with a sample of 30 students. The instrument used is a metacognitive questionnaire consisting of 50 questions and an essay about science process skills 6 questions test. The result of the prerequisite test of the research result is all metacognitive indicators of normal and linear distributed and based on the regression feasibility test show that all data is feasible for regression test. The result of the regression test and test of determination to obtain a value which is not significant. Based on the results of the research analysis it can be concluded that the relationship of each metacognitive indicator to science process skills was not significant even there were metacognitive indicators that reverse direction significantly. The magnitude of the relationship of each metacognitive indicator with science process skills maximum 15.3%.  

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