Comparison of two instruments (G2 Tenderometer and a Lloyd Texture analyser) for measuring the shear force of cooked meat

2011 ◽  
Vol 51 (1) ◽  
pp. 71 ◽  
Author(s):  
D. L. Hopkins ◽  
E. S. Toohey ◽  
M. J. Kerr ◽  
R. van de Ven
Keyword(s):  
New Zealand ◽  
Coefficient Of Variation ◽  
Shear Force ◽  
Linear Motor ◽  
Meat Industry ◽  
Beef Meat ◽  
Industry Research ◽  
Cooked Meat ◽  
Research Institute

A comparison of the peak shear force results for a Lloyd texture analyser and a G2 Tenderometer was undertaken using both sheep and beef meat. The G2 is a new version of the Tenderometer developed originally by the Meat Industry Research Institute of New Zealand and uses an electric linear motor to compress the sample, but still retains the blunt wedge-shaped ‘tooth’. By comparison the Lloyd texture analyser can be used with a shearing head derived from the Warner–Bratzler type of head. Analysis of sheep samples (n = 148) and beef samples (n = 192) of the same size revealed that the average G2 Tenderometer shear force results were ~1.3 times those for the Lloyd when testing less tender samples. An examination of the repeatability within cook block samples for these less tender sub-samples revealed a coefficient of variation of ~12% for both the Lloyd and Tenderometer instruments. For the more tender samples, the average results for the two instruments did not differ significantly, but for less tender samples it was observed that the results for the Tenderometer were more variable than those for the Lloyd texture analyser. Data on shear force generated by the G2 are not equivalent to that generated by the Lloyd and use of the G2 requires more replicates to be tested per sample to achieve an equivalent level of precision to that of a Lloyd texture analyser. As a guide only, G2 Tenderometer values can by multiplied by 0.75–0.80 to give approximate Lloyd results if required for samples of average toughness, otherwise the following model can be used Lloyd = 2.49 Tenderometer0.72.

Research for the Upstream Petroleum Sector: The Crown Research Institute Concept

1995 ◽  
Vol 13 (2-3) ◽  
pp. 245-252
Author(s):  
J M Beggs
Keyword(s):  
New Zealand ◽  
Oil And Gas ◽  
Sedimentary Basins ◽  
Source Rocks ◽  
Publicly Funded ◽  
Petroleum Systems ◽  
Oil And Gas Resources ◽  
Petroleum Sector ◽  
Geological Sciences ◽  
Research Institute

New Zealand's scientific institutions have been restructured so as to be more responsive to the needs of the economy. Exploration for and development of oil and gas resources depend heavily on the geological sciences. In New Zealand, these activities are favoured by a comprehensive, open-file database of the results of previous work, and by a historically publicly funded, in-depth knowledge base of the extensive sedimentary basins. This expertise is now only partially funded by government research contracts, and increasingly undertakes contract work in a range of scientific services to the upstream petroleum sector, both in New Zealand and overseas. By aligning government-funded research programmes with the industry's knowledge needs, there is maximum advantage in improving the understanding of the occurrence of oil and gas resources. A Crown Research Institute can serve as an interface between advances in fundamental geological sciences, and the practical needs of the industry. Current publicly funded programmes of the Institute of Geological and Nuclear Sciences include a series of regional basin studies, nearing completion; and multi-disciplinary team studies related to the various elements of the petroleum systems of New Zealand: source rocks and their maturation, migration and entrapment as a function of basin structure and tectonics, and the distribution and configuration of reservoir systems.

Appropriate Industrial Waste Management Technologies: The New Zealand Meat Industry

1991 ◽  
Vol 24 (1) ◽  
pp. 89-95 ◽  
Author(s):  
S. M. Rao Bhamidimarri
Keyword(s):  
New Zealand ◽  
Low Cost ◽  
High Strength ◽  
Meat Industry ◽  
Meat Processing ◽  
Monitoring And Control ◽  
Organic Solid ◽  
Industrial Waste Management ◽  
Processing Wastes ◽  
And Control

The concepts of effluent irrigation and aerobic composting of organic solid wastes are not new, but the meat industry in New Zealand has developed these concepts further in recent years for effective treatment and recovery of resource in meat processing wastes. Significant advances have been made in developing design, operation, monitoring and control of these low-cost simple technologies, which are well suited for the treatment and utilization of meat industry wastes in New Zealand. The feasibility of utilizing these high-strength organic wastes for organic farming has been demonstrated.

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.

The New Zealand meat industry

1969 ◽  
Vol 17 (6) ◽  
pp. 93-97
Author(s):  
P.T. Norman
Keyword(s):  
New Zealand ◽  
Meat Industry

Effect of non-genetic factors on age at first freezing and age at first use in Murrah bulls

2015 ◽  
Author(s):  
Mohsin Ayoub Mir ◽  
A. K. Chakravarty ◽  
B. C. Naha ◽  
V. Jamuna ◽  
Dinesh M. Maher
Keyword(s):  
Least Squares ◽  
Linear Model ◽  
Coefficient Of Variation ◽  
Genetic Factors ◽  
Age Groups ◽  
National Dairy Research Institute ◽  
Reproduction Traits ◽  
Network Project ◽  
Dairy Research ◽  
Research Institute

In present investigation, the effect of non-genetic factors on age at first freezing and age at first use in Murrah breeding bulls has been studied. The data on reproduction traits of 57 Murrah bulls under NDRI (National Dairy Research Institute) centre belonging to 14 sets of Network Project on Buffalo Improvement at ICAR-NDRI, Karnal (Haryana), India during 20 years (1993-2013) were analysed using fixed linear model. The data were classified into various sub-classes for season of freezing and use, period of freezing and use, parity, stages of lactation and age groups of buffalo for age at first freezing and age at first use of Murrah breeding bulls. The average age at first freezing and use of Murrah bulls was estimated as 3.46 ± 0.08 years and 4.05 ± 0.13 years with the coefficient of variation of 14.43 % and 12.27%. The overall least-squares means for age at first freezing of Murrah bulls was estimated as 3.38 ± 0.01 years. Period and season of freezing had significant effect (P

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