A comparison between Warner-Bratzler shear force measurement and texture profile analysis of meat and meat products: a review

Consumers often mix pasteurised meat products from the subgroup of smoked meat with a subgroup of meat products known as canned meat. The aim of this study was therefore to determine their physicochemical parameters and sensory properties of smoked meat and canned meat subgroups of pasteurised meat products on the Slovenian market. Chemical analyses of the content of ash, sodium chloride and phosphates, thiobarbituric acid number (TBA), instrumental measurements of the proximate composition (NIR), colour (CIE L*, a*, b*) and texture (Texture Profile Analysis) as well as the evaluation of sensory properties (Descriptive Analysis Method) were performed on 33 products. The products of smoked meat had a higher content of protein, ash, total phosphates and sodium chloride than the products of canned meat. All products were oxidatively stable (low TBA number). The products of smoked meat were darker (lower L* values) and redder in cross-section (higher a* values), they were tougher, gummier, more difficult to chew, more cohesive and less elastic in texture (Texture Profile Analysis) than the products of canned meat. The panel of experts evaluated the products of both subgroups with a similar average overall impression. Compared to the products of the canned meat, the products of the smoked meat showed worse slice colour uniformity, they contained a higher level of gelatinised connective tissue on the slice, had a worse slice connectivity, the texture of a slice was firmer with coarser fibres, they were saltier, with a less pronounced metallic and rancid aroma and a more pronounced bitter, acidic and odd aroma. Chewiness, gumminess, cohesiveness, hardness and elasticity (texture parameters) loaded strongly on the quality parameters of all products (Factor analysis). Furthermore, linear discriminant analysis confirmed that the products of the subgroups smoked meat and canned meat differ in their physico-chemical and sensory profile.

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Rheological behaviour of commercial cooked meat products evaluated by tensile test and texture profile analysis (TPA)

Meat Science ◽

10.1016/j.meatsci.2014.05.003 ◽

2014 ◽

Vol 98 (2) ◽

pp. 310-315 ◽

Cited By ~ 25

Author(s):

M. Dolores Romero de Ávila ◽

M. Isabel Cambero ◽

Juan A. Ordóñez ◽

Lorenzo de la Hoz ◽

Ana M. Herrero

Keyword(s):

Tensile Test ◽

Profile Analysis ◽

Meat Products ◽

Rheological Behaviour ◽

Texture Profile Analysis ◽

Texture Profile ◽

Cooked Meat ◽

Cooked Meat Products

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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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Development and quality assessment of chicken cutlets enrobed with bread crumbs vis-à-vis dried carrot pomace

Nutrition & Food Science ◽

10.1108/nfs-06-2016-0082 ◽

2017 ◽

Vol 47 (5) ◽

pp. 700-709 ◽

Cited By ~ 1

Author(s):

Yogesh Kumar ◽

Vinay Kumar Tanwar ◽

Anurag Pandey ◽

Prateek Shukla ◽

Vikas Sharma

Keyword(s):

Sensory Evaluation ◽

Profile Analysis ◽

Meat Products ◽

Chemical Properties ◽

Sensory Attributes ◽

Texture Profile Analysis ◽

Control Group ◽

Content Type ◽

Texture Profile ◽

Physico Chemical

Purpose The purpose of this paper is to develop chicken cutlets enrobed with bread crumbs vis-à-vis dried carrot pomace and to assess its effect on physico-chemical properties, sensory attributes and texture profile analysis. Design/methodology/approach Three experimental groups were made: control group chicken cutlets (C), chicken cutlets enrobed with bread crumbs group (Tb) and chicken cutlets enrobed with dried carrot pomace group (Tc). All the procedures used in the study for estimation of various physico-chemical properties, sensory evaluation and texture profile analysis were standard protocols. Findings There was a significant (p < 0.05) increase in water holding capacity, crude fibre content and ash content of enrobed chicken cutlets, whereas moisture, fat content and shrinkage of product were significantly (p < 0.05) decreased. The results for sensory evaluation and texture profile analysis of enrobed chicken cutlets were better than control group. Overall acceptability score of chicken cutlets enrobed with dried carrot pomace was revealed to be highest (7.5 ± 0.29) and that of control group was found to be lowest (6.4 ± 0.22). Hardness (N/cm2) value found for control group chicken cutlets, chicken cutlets enrobed with bread crumbs group and chicken cutlets enrobed with dried carrot pomace group were 2.2 ± 0.17, 3.1 ± 0.29 and 4.3 ± 0.27, respectively. Research limitations/implications Future research may benefit to assess the effect of enrobing with bread crumbs and dried carrot pomace on mineral and vitamin content and lipid profile of meat products. Originality/value Enrobing of chicken cutlets with bread crumbs and dried carrot pomace improved the sensory attributes along with texture profile analysis. Hence, enrobing with bread crumbs and dried carrot pomace could be used as processing technology to improve sensory appeal, especially crispiness of meat products.

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Texture profile analysis of meat products treated with commercial liquid smoke flavourings

Food Control ◽

10.1016/s0956-7135(03)00130-0 ◽

2004 ◽

Vol 15 (6) ◽

pp. 457-461 ◽

Cited By ~ 46

Author(s):

O Martinez ◽

J Salmerón ◽

M.D Guillén ◽

C Casas

Keyword(s):

Profile Analysis ◽

Meat Products ◽

Texture Profile Analysis ◽

Texture Profile ◽

Liquid Smoke

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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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