scholarly journals Relationship between Inherent Cooking Rate and Warner-Bratzler Shear Force of Pork Chops Cooked to Two Degrees of Doneness

Foods ◽  
2022 ◽  
Vol 11 (1) ◽  
pp. 131
Author(s):  
Taylor N. Nethery ◽  
Dustin D. Boler ◽  
Bailey N. Harsh ◽  
Anna C. Dilger
Keyword(s):  
Regression Model ◽  
Shear Force ◽  
Stepwise Regression ◽  
Cooking Time ◽  
Cooking Loss ◽  
Minimal Effect ◽  
Elapsed Time ◽  
Exogenous Factors ◽  
Time Warner

The objective was to test inherent cooking rate differences on tenderness values of boneless pork chops when exogenous factors known to influence cooking rate were controlled. Temperature and elapsed time were monitored during cooking for all chops. Cooking rate was calculated as the change in °C per minute of cooking time. Warner-Bratzler shear force (WBSF) was measured on chops cooked to either 63 °C or 71 °C. Slopes of regression lines and coefficients of determination between cooking rate and tenderness values for both degrees of doneness (DoD) were calculated. Shear force values decreased as cooking rate increased regardless of DoD (p ≤ 0.05), however changes in tenderness due to increased cooking rate were limited (β1 = −0.201 for 63 °C; β1 = −0.217 for 71 °C). Cooking rate only explained 3.2% and 5.4% of variability in WBSF of chops cooked to 63 °C and 71 °C, respectively. Cooking loss explained the most variability in WBSF regardless of DoD (partial R2 = 0.09–0.12). When all factors were considered, a stepwise regression model explained 20% of WBSF variability of chops cooked to 63 °C and was moderately predictive of WBSF (model R2 = 0.34) for chops cooked to 71 °C. Overall, cooking rate had minimal effect on pork chop tenderness.

Ineffectiveness of Three Added Mold Species to Enhance the Rapid Aging of Beef

1988 ◽  
Vol 51 (2) ◽  
pp. 126-129 ◽  
Author(s):  
A. W. KOTULA ◽  
S. G. CAMPANO ◽  
D. M. KINSMAN
Keyword(s):  
Connective Tissue ◽  
Shear Force ◽  
Work Force ◽  
Cooking Time ◽  
Cooking Loss ◽  
Longissimus Muscle ◽  
Sensory Panel ◽  
Flavor Intensity ◽  
Beef Flavor ◽  
Significant Difference

Paired beef short loin sections from four U.S. Good and four U.S. Choice carcasses were used to determine the effects of the mold Thamnidium elegans on cooking and palatability characteristics. The longissimus muscle from each section was treated with mold spores and aged for 2 or 4 d or left untreated and aged for 2 or 14 d at 4°C. Sensory panel ratings revealed that mold treatment had no significant effect (P<0.05) on tenderness, juiciness, detectable connective tissue amount, or beef flavor intensity of the loins aged for 2 d. Thawing loss, cooking loss, cooking time, Instron shear force and work force values were not affected (P>0.05) by treatment with T. elegans. Aging untreated meat for 14 d significantly improved (P<0.05) sensory panel ratings for tenderness. No significant difference (P>0.05) was noted between mold treatments (2 and 4 d) when compared to the 14-d untreated aging, for beef flavor intensity, detectable connective tissue amount, shear and work force values. Significant grade effects were noted with U.S. Choice samples having higher (P<0.05) sensory panel ratings for juiciness and beef flavor intensity, and decreased (P<0.05) ratings for connective tissue amount when compared with U.S. Good samples. The data indicate that treatment of sub-primal cuts with T. elegans has little or no effect on palatability and cooking characteristics.

scholarly journals Application of combined model of stepwise regression analysis and artificial neural network in data calibration of miniature air quality detector

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Bing Liu ◽  
Qingbo Zhao ◽  
Yueqiang Jin ◽  
Jiayu Shen ◽  
Chaoyang Li
Keyword(s):  
Neural Network ◽  
Air Quality ◽  
Regression Model ◽  
Multilayer Perceptron ◽  
Stepwise Regression ◽  
Control Point ◽  
Measurement Data ◽  
Environmental Indicators ◽  
Air Pollutant ◽  
Mlp Model

AbstractIn this paper, six types of air pollutant concentrations are taken as the research object, and the data monitored by the micro air quality detector are calibrated by the national control point measurement data. We use correlation analysis to find out the main factors affecting air quality, and then build a stepwise regression model for six types of pollutants based on 8 months of data. Taking the stepwise regression fitting value and the data monitored by the miniature air quality detector as input variables, combined with the multilayer perceptron neural network, the SRA-MLP model was obtained to correct the pollutant data. We compared the stepwise regression model, the standard multilayer perceptron neural network and the SRA-MLP model by three indicators. Whether it is root mean square error, average absolute error or average relative error, SRA-MLP model is the best model. Using the SRA-MLP model to correct the data can increase the accuracy of the self-built point data by 42.5% to 86.5%. The SRA-MLP model has excellent prediction effects on both the training set and the test set, indicating that it has good generalization ability. This model plays a positive role in scientific arrangement and promotion of miniature air quality detectors. It can be applied not only to air quality monitoring, but also to the monitoring of other environmental indicators.

scholarly journals Influence of ageing time on yield and texture of marinated chicken breast cooked using a continuous process

2014 ◽  
Vol 17 (1) ◽  
pp. 2-7
Author(s):  
Tais Colpo Sartori ◽  
Nelcindo Nascimento Terra
Keyword(s):  
Experimental Design ◽  
Sensory Analysis ◽  
Shear Force ◽  
Ageing Time ◽  
Continuous Process ◽  
Sensory Attributes ◽  
Cooking Loss ◽  
Holding Time ◽  
Chicken Breast

The objective of this study was to evaluate the influence of different ageing times before deboning (deboning time) and ageing times after deboning (holding time) on the quality (sensory attributes and texture) and cooking loss of chicken breast marinated, cooked and frozen using a continuous process.The following3² experimental design was used (3 deboning times: zero, 6 and 12 hours; and 3 holding times: zero, 12 and 24 hours). Brine absorption, chicken breast pH and cooking loss were evaluated, a sensory analysis was carried out and the shear force was determined. The deboning and holding times did not significantly influence brine absorption and pH, but did significantly influence cooking loss, where the lowest value obtained was a mean of 19.72% for deboning times of 6 or 12 hours and a holding time of 24 hours. A deboning time of 6 hours was sufficient to improve tenderness as measured by a sensory analysis and shear force determination.

scholarly journals Pengaruh Dosis Injeksi Antemortem Papain Kasar terhadap Kualitas Fisik dan Organoleptik Daging Ayam Petelur Afkir pada Jenis Otot yang Berbeda

2017 ◽  
Vol 10 (2) ◽  
pp. 100 ◽  
Author(s):  
Agustin Widiastuti ◽  
Pudjomartatmo Pudjomartatmo ◽  
Adi Magna Patriadi Nuhriawangsa
Keyword(s):  
Tensile Strength ◽  
Shear Force ◽  
Laying Hen ◽  
Cooking Loss ◽  
Thigh Muscle ◽  
Body Parts ◽  
Breast Meat ◽  
Organoleptic Quality ◽  
Significant Difference ◽  
Post Production

<p>The research was aimed to observe the effect of antemortem injection dose of crude papain, muscle part and its interaction on physical and organoleptic qualities post production laying hen meat. The sample used were the breast and thighs from 20 hens on average age 82 weeks. Completely Randomized Design (CRD) used Factorial Pattern 4 x 2. Factor A consisted A1: without papain (control); A2: 1 mg papain/ kg BW; A3: 2 mg papain/ kg BW and A4: 3 mg papain/ kg BW, factor B consisted B1: breast muscle and B2: thigh muscle. The datas were analyzed by Analysis of Variance and continued by Duncan's Multiple Range Test. The results showed that injection of crude papain dose gave highly significant difference (P&lt;0.01) to all variables except tensile strength (P&lt;0.05). Body parts gave highly significant difference (P&lt;0.01) on shear force, tensile strength, WHC, cooking loss, organoleptic (shear force, texture and juice), and hedonic (P&lt;0.05). The interaction was found between injection of crude papain dose and body part on WHC, organoleptic and hedonic (P&lt;0.01), cooking loss (P&lt;0.05). Dose of 3 mg/kg WB in thigh and breast meat has the best quality and the organoleptic quality of the combination of papain injection of 3 mg/kg WB in breast meat and 2 mg/kg WB in thigh meat has the best quality.</p><p>Keywords: antemortem injection, crude papain, physical and organoleptic quality, post production<br />laying hen meat</p>

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.

scholarly journals Pengaruh Dosis Injeksi Antemortem Papain Kasar terhadap Kualitas Fisik dan Organoleptik Daging Ayam Petelur Afkir pada Jenis Otot yang Berbeda

2017 ◽  
Vol 10 (2) ◽  
pp. 100
Author(s):  
Agustin Widiastuti ◽  
Pudjomartatmo Pudjomartatmo ◽  
Adi Magna Patriadi Nuhriawangsa
Keyword(s):  
Tensile Strength ◽  
Shear Force ◽  
Laying Hen ◽  
Cooking Loss ◽  
Thigh Muscle ◽  
Body Parts ◽  
Breast Meat ◽  
Organoleptic Quality ◽  
Significant Difference ◽  
Post Production

<p>The research was aimed to observe the effect of antemortem injection dose of crude papain, muscle part and its interaction on physical and organoleptic qualities post production laying hen meat. The sample used were the breast and thighs from 20 hens on average age 82 weeks. Completely Randomized Design (CRD) used Factorial Pattern 4 x 2. Factor A consisted A1: without papain (control); A2: 1 mg papain/ kg BW; A3: 2 mg papain/ kg BW and A4: 3 mg papain/ kg BW, factor B consisted B1: breast muscle and B2: thigh muscle. The datas were analyzed by Analysis of Variance and continued by Duncan's Multiple Range Test. The results showed that injection of crude papain dose gave highly significant difference (P&lt;0.01) to all variables except tensile strength (P&lt;0.05). Body parts gave highly significant difference (P&lt;0.01) on shear force, tensile strength, WHC, cooking loss, organoleptic (shear force, texture and juice), and hedonic (P&lt;0.05). The interaction was found between injection of crude papain dose and body part on WHC, organoleptic and hedonic (P&lt;0.01), cooking loss (P&lt;0.05). Dose of 3 mg/kg WB in thigh and breast meat has the best quality and the organoleptic quality of the combination of papain injection of 3 mg/kg WB in breast meat and 2 mg/kg WB in thigh meat has the best quality.</p><p>Keywords: antemortem injection, crude papain, physical and organoleptic quality, post production<br />laying hen meat</p>

Research on Related Problems of PM2.5 in Air

2014 ◽  
Vol 644-650 ◽  
pp. 5319-5324
Author(s):  
Tian Jiu Leng
Keyword(s):  
Regression Analysis ◽  
Boundary Conditions ◽  
Regression Model ◽  
Multiple Regression ◽  
Stepwise Regression ◽  
Multiple Regression Model ◽  
Stepwise Regression Analysis ◽  
Spatial Evolution ◽  
Analysis Method ◽  
Relevant Factors

In this paper, the relevant factors of PM2.5 and the degree of correlation between them were analyzed.The multiple regression model was established using stepwise regression analysis method and the temporal spatial evolution of PM2.5 was obtained by setting the initial and boundary conditions.

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