Effect of vitamin D3, zilpaterol hydrochloride supplementation, and postmortem aging on shear force measurements of three muscles in finishing beef steers1,2

2016 ◽  
Vol 94 (6) ◽  
pp. 2637-2647
Author(s):  
S. M. Knobel-Graves ◽  
J. C. Brooks ◽  
B. J. Johnson ◽  
J. D. Starkey ◽  
J. L. Beckett ◽  
...  
Keyword(s):  
Vitamin D3 ◽  
Shear Force ◽  
Force Measurements ◽  
Zilpaterol Hydrochloride ◽  
Postmortem Aging

scholarly journals Effects of zilpaterol hydrochloride feeding duration and postmortem aging on Warner-Bratzler shear force of three muscles from beef steers and heifers

2009 ◽  
Vol 87 (11) ◽  
pp. 3764-3769 ◽  
Author(s):  
J. C. Brooks ◽  
H. C. Claus ◽  
M. E. Dikeman ◽  
J. Shook ◽  
G. G. Hilton ◽  
...  
Keyword(s):  
Shear Force ◽  
Beef Steers ◽  
Feeding Duration ◽  
Zilpaterol Hydrochloride ◽  
Postmortem Aging

scholarly journals Assessment of Postmortem Aging Effects on Texas-style Barbecue Beef Briskets

2017 ◽  
Vol 1 (1) ◽  
Author(s):  
McKensie K. Harris ◽  
Ray R. Riley ◽  
Ashley N. Arnold ◽  
Rhonda K. Miller ◽  
Davey B. Griffin ◽  
...  
Keyword(s):  
Force Measurements ◽  
Internal Temperature ◽  
Aging Effects ◽  
Oak Wood ◽  
Long Period ◽  
Aging Period ◽  
Postmortem Aging ◽  
Salt And Pepper

Palatability traits (tenderness, juiciness, flavor, and overall liking) of beef briskets (n = 48) were evaluated for 3 different postmortem aging period comparisons: 7 d vs. 21 d (Set 1), 21 d vs. 35 d (Set 2), and 7 d vs. 35 d (Set 3). Briskets were prepared as Texas-style barbecue by seasoning with salt and pepper and smoking with oak wood over a long period (approx. 11 h) using a commercial oven designed for such purposes until deemed tender (approx. 85°C internal temperature). Within each treatment set, Warner-Bratzler shear (WBS) force measurements did not differ (P > 0.05) between aging days; however, WBS force measurements for point (Mm. pectorales superficiales composed of the M. pectoralis transversus and M. pectoralis descendens) were lower (P < 0.05) compared to the flat portions (M. pectorals profundus) within each aging set. Consumer panelists did not (P > 0.05) detect differences between aging days within each set for overall liking, flavor liking, tenderness liking, and juiciness liking. Conversely, differences were found between brisket point and flat portions; Set 1 differed for flavor liking (flat > point; P = 0.0348) and juiciness liking (point > flat; P = 0.0004), Set 2 differed for overall liking (flat > point; P = 0.0499) and juiciness liking (point > flat; P < 0.0001), and Set 3 differed for overall liking (flat > point; P = 0.0296) and juiciness liking (point > flat; P = 0.0112). Our findings indicate postmortem aging did not improve beef brisket palatability, but we did note differences between point and flat portions. Preparing beef briskets as Texas-style barbecue resulted in products with low WBS values and high consumer palatability ratings, which helps demonstrate why barbecued briskets are so popular.

scholarly journals Reproducibility and correlation between meat shear force measurements by Warner-Bratzler machine and a texturometer

2016 ◽  
Vol 5 (2) ◽  
Author(s):  
Lucas Arantes-Pereira ◽  
Flávia C. Vargas ◽  
Júlio C.C. Balieiro ◽  
Ana Monica Q.B. Bittante ◽  
Paulo J.A. Sobral
Keyword(s):  
Meat Quality ◽  
Proximate Composition ◽  
Shear Force ◽  
Biceps Femoris ◽  
Cooking Loss ◽  
Force Measurements ◽  
Regression Curves ◽  
Sensory Characteristic ◽  
Psoas Major ◽  
Tensor Fasciae Latae

Tenderness has a prominent position on meat quality and is considered to be the sensory characteristic that most influences meat acceptance. Therefore, the aim of this study was to evaluate the accuracy and determine correlations among three different meat shear force techniques. Commercial samples of bovine Longissimus thoracis et lumborum (BLTL), Tensor fasciae latae (BTFL), Semitendinosus (BST), Psoas major (BPM), Biceps femoris (BBF) and swine Longissimus thoracis et lumborum (PLTL) were analyzed for pH, proximate composition, cooking loss and shear force with a classical Warner-Bratzler device and a TA-XT2 Texturometer equipped with shear blades 1 and 3 mm thick. The effect of different techniques in each studied muscle was statistically analyzed and regression curves were built. Results from the 1 mm blade were quite similar to the ones obtained with the Warner-Bratzler, however the results from 3 mm blade were overestimated (p<0.05). Significant correlation (p<0.01) among shear force technique using Warner-Bratzler and the ones using the Texturometer was observed (0.47 for 1 mm blade and 0.57 for the 3 mm blade). In conclusion, we found that the 1 mm blade and the Warner-Bratzler machine are reproducible for all tested muscles, while the 3 mm blade is not reproducible for the BTFL, BST, BPM, BBF, PLTL. There is a significant correlation between the results obtained by the classical Warner-Bratzler and the TA-XT2 Texturometer equipped with both blades. Therefore, TA-XT2 Texturometer equipped with the 1mm blade can perfectly replace the traditional Warner-Bratzler device.

Relationships between sensory evaluations of beef tenderness, shear force measurements and consumer characteristics

Meat Science ◽  
2014 ◽  
Vol 97 (3) ◽  
pp. 310-315 ◽  
Author(s):  
Lynn Van Wezemael ◽  
Stefaan De Smet ◽  
Øydis Ueland ◽  
Wim Verbeke
Keyword(s):  
Shear Force ◽  
Force Measurements ◽  
Beef Tenderness ◽  
Sensory Evaluations

Beef tenderness: within longissimus thoracis et lumborum steak variation as affected by cooking method

1998 ◽  
Vol 78 (4) ◽  
pp. 711-714 ◽  
Author(s):  
M. E. R. Dugan ◽  
J. L. Aalhus
Keyword(s):  
Key Words ◽  
Shear Force ◽  
Significant Positive Correlation ◽  
Water Bath ◽  
Force Measurements ◽  
Internal Temperature ◽  
Cooking Method ◽  
Beef Tenderness ◽  
Positive Correlation ◽  
Force Variation

The effects of cooking method on beef longissimus thoracis et lumborum (LTL) tenderness and tenderness variation were investigated. Steaks from three tenderness categories (tender: shear force <68.7 N; moderate: 68.7 N < shear force <103 N; tough: shear force >103 N; 8 loins per category) from commercial loins werecooked to an internal temperature of 72 °C using a single-sided grill, a double-sided grill, or a water bath. Shear force was not affected by cooking method or core location. Regressing within-animal shear force SD versus within-animal shear force gave a significant positive correlation (R = 0.76; P < 0.001), indicating that shear force variation increases as toughness increases. Results indicate that more shear force measurements need to be taken for tough versus tender steaks if an equal repeatability of shear prediction is to be made, regardless of cooking method. Key words: Beef, tenderness, variation

scholarly journals Effect of extended postmortem aging and steak location on myofibrillar protein degradation and Warner-Bratzler shear force of beef M. semitendinosus steaks1

2016 ◽  
Vol 94 (1) ◽  
pp. 412-423 ◽  
Author(s):  
K. J. Phelps ◽  
J. S. Drouillard ◽  
M. B. Silva ◽  
L. D. F. Miranda ◽  
S. M. Ebarb ◽  
...  
Keyword(s):  
Protein Degradation ◽  
Shear Force ◽  
Myofibrillar Protein ◽  
Postmortem Aging

scholarly journals Effect of sonication on technological properties of beef

2007 ◽  
Vol 15 (1) ◽  
pp. 220-223 ◽  
Author(s):  
Z. J. Dolatowski ◽  
J. Stadnik
Keyword(s):  
Significant Influence ◽  
Calcium Ions ◽  
Shear Force ◽  
Protein Structures ◽  
Ultrasound Treatment ◽  
Free Calcium ◽  
Meat Tenderness ◽  
Technological Properties ◽  
Force Measurements ◽  
Rigor Mortis

Ultrasound treatment during rigor mortis period led to an acceleration of aging processes. No significant influence of sonication on acidity during ageing was observed. Ultrasound treatment did not influence the lightness, but according to the shear force measurements, improve meat tenderness. Differentiated technological properties of examined samples may result from influence of ultrasound on protein structures of meat. As a result of ultrasound treatment an increase of free calcium ions concentration occurred. Obtained results pointed out that sonication may be an effective method of formation of technological properties of beef during ageing.

scholarly journals Carcass Quality, Meat Quality and Sensory Properties of the Dual-Purpose Chicken Lohmann Dual

Foods ◽  
2018 ◽  
Vol 7 (10) ◽  
pp. 156 ◽  
Author(s):  
Lisa Siekmann ◽  
Lisa Meier-Dinkel ◽  
Sabine Janisch ◽  
Brianne Altmann ◽  
Claudia Kaltwasser ◽  
...  
Keyword(s):  
Meat Quality ◽  
Sensory Analysis ◽  
Shear Force ◽  
Force Measurements ◽  
Research Focus ◽  
Dual Purpose ◽  
Chicken Breed ◽  
Ethical Concerns ◽  
Market Sample ◽  
Feasible Alternative

Over 40 million day-old layer line cockerels are culled in Germany each year, due to economic reasons, leading to a recently instigated research focus on the potential of dual-purpose breeds as an alternative to conventional poultry husbandry, especially the practice of culling. This paper aims to explore and assess the dual-purpose chicken breed “Lohmann Dual” (LD) performance (n = 30) and sensory characteristics (n = 48). Carcass and meat quality traits are evaluated, and descriptive sensory analysis of breast muscles is conducted. To define the scope of characteristics, a market sample of “Ross” Line (n = 35) is adducted. LD carcasses are characterized by higher leg than breast yield; carcass, breast and leg weights are higher in Ross. LD meat has a lower pH, differs in color, has higher drip and thawing losses, but lower cooking loss. LD breast muscles are firmer as indicated by shear force measurements, which is confirmed through the sensory analysis. Appearance, odor and flavor differ between the lines. Overall, distinguishable differences are found between both breeds. Further research should focus on the marketing aspect of the dual-purpose line, as some characteristics could draw consumers to this product. Animal welfare and ethical concerns should further be considered when considering dual-purpose breeds as a feasible alternative to culling.

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