The effects of quality grade, postmortem aging, and blade tenderization on Warner-Bratzler shear force and cookery traits of biceps femoris steaks

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.

Download Full-text

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

Journal of Animal Science ◽

10.2527/jas.2009-1885 ◽

2009 ◽

Vol 87 (11) ◽

pp. 3764-3769 ◽

Cited By ~ 20

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

Download Full-text

Influence of Electrical Stimulation on Palatability of Hot-Boned, Pre-Rigor and Cold-Boned, Post-Rigor Frozen Beef Roasts1

Journal of Food Protection ◽

10.4315/0362-028x-45.2.164 ◽

1982 ◽

Vol 45 (2) ◽

pp. 164-168 ◽

Cited By ~ 2

Author(s):

C. L. GRIFFIN ◽

D. M. STIFFLER ◽

E. E. RAY ◽

B. W. BERRY

Keyword(s):

Electrical Stimulation ◽

Shear Force ◽

Biceps Femoris ◽

The Other ◽

Biceps Femoris Muscle ◽

Length Width ◽

Shape Changes ◽

Femoris Muscle ◽

Thin Samples

The effects of electrical stimulation on palatability of hot-boned, pre-rigor and cold-boned, post-rigor frozen beef roasts were studied by use of 16 steer carcasses. Both sides of 8 carcasses were electrically stimulated (1.5 amps; 100 - 1 s impulses); sides from the other 8 carcasses served as controls. One side of each carcass was hot-boned and the remaining side was boned following a 48 h chill (2 C). Roasts from the rump portion (anterior one-fourth) of the biceps femoris muscle were vacuum-packaged and frozen (−20 C). Following a 48-h thaw (0 C). roasts were weighed, measured for length, width and depth, seasoned, placed in cooking bags and roasted to 62.5 C. Cooking losses were less (P<0.06) for hot-boned, pre-rigor frozen vs. cold-boned, post-rigor frozen roasts. Raw pH (post-freezing) was lower (P<0.01) for hot-boned than cold-boned roasts. No differences (P>0.05) were noted in shape changes for stimulation or chilling. Using triangle tests, untrained panel members were able to distinguish controls from electrically stimulated roasts and hot-boned from cold-boned roasts when served as thick (1.27 cm) or thin (2 mm) samples. Thick and thin samples of cold-boned roasts were preferred over hot-boned roasts. For roasts from carcasses that were not electrically stimulated, 62.6% preferred cold-boned roasts for thick samples while 61.4% preferred cold-boned roasts for thin samples. Cold-boned roasts from electrically stimulated carcasses were preferred over hot-boned roasts, 56.5% (thick) vs. 51.5% (thin). Warner-Bratzler shear force results indicated that hot-boned, control roasts required 79% more shear force than cold-boned roasts, but roasts from electrically stimulated carcasses required 14% more force to shear hot-boned than cold-boned roasts.

Download Full-text

The relationship between shear force, compression, collagen characteristics, desmin degradation and sarcomere length in lamb biceps femoris

Meat Science ◽

10.1016/j.meatsci.2016.12.006 ◽

2017 ◽

Vol 126 ◽

pp. 18-21 ◽

Cited By ~ 8

Author(s):

Colin P. Starkey ◽

Geert H. Geesink ◽

Remy van de Ven ◽

David L. Hopkins

Keyword(s):

Shear Force ◽

Sarcomere Length ◽

Biceps Femoris ◽

The Relationship

Download Full-text

The effects of quality grade, aging, and location within muscle on Warner–Bratzler shear force in beef muscles of locomotion

Meat Science ◽

10.1016/j.meatsci.2005.01.013 ◽

2005 ◽

Vol 70 (2) ◽

pp. 279-284 ◽

Cited By ~ 45

Author(s):

C.L. Bratcher ◽

D.D. Johnson ◽

R.C. Littell ◽

B.L. Gwartney

Keyword(s):

Shear Force ◽

Quality Grade ◽

Beef Muscles

Download Full-text

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

Journal of Animal Science ◽

10.2527/jas.2015-9862 ◽

2016 ◽

Vol 94 (1) ◽

pp. 412-423 ◽

Cited By ~ 9

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

Download Full-text

Bovine biceps femoris is resistant to tenderization by lower-salt moisture enhancement or enzyme addition

Canadian Journal of Animal Science ◽

10.4141/cjas10022 ◽

2010 ◽

Vol 90 (4) ◽

pp. 495-503 ◽

Cited By ~ 3

Author(s):

Z. Pietrasik ◽

P.J. Shand

Keyword(s):

Connective Tissue ◽

Shear Force ◽

Biceps Femoris ◽

Sodium Content ◽

Enzyme Treatment ◽

Enzyme Specificity ◽

Salt Level ◽

Bacterial Protease ◽

Connective Tissue Component ◽

Low Salt

Unacceptable toughness in retail beef cuts prepared from round muscles is not uncommon. The biceps femoris (BF) muscle is a particular challenge due to its high connective tissue content. Disruption of connective tissue by proteolytic enzyme injection has been demonstrated to improve tenderness in some muscles. Moisture enhancement can also be effective; however, concern over sodium content in processed foods is rising. The single and combined effects of lower-salt moisture enhancement (ME; 0.25% sodium chloride/0.25% sodium phosphate) and injection of enzymes from different sources (fungal aspartyl protease, bacterial protease, porcine pancreatin, plant-derived papain) on tenderness characteristics of the BF was examined. The enzyme and ME treatments were not interactive. Moisture enhancement had no impact on peak shear force or sensory tenderness, although juiciness and saltiness perception was enhanced, even at the relatively low salt level. Each enzyme treatment reduced the shear force associated with the myofibrillar component of the BF, but did not influence the connective tissue component. No off flavour development or other sensory defects resulted from enzyme treatment. The ineffectiveness of the treatments may have been due to the low salt level, lack of enzyme specificity for collagen, or the relatively intractable nature of the BF to tenderization treatments.

Download Full-text

The Effects of Satay Marination on Three Beef Muscle Types

International Journal of Food Engineering ◽

10.2202/1556-3758.1802 ◽

2010 ◽

Vol 6 (4) ◽

Author(s):

Choon Y Cheok ◽

Nyuk L Chin ◽

Yus Aniza Yusof ◽

Siti Mazlina Mustapa Kamal ◽

Awis Q Sazili

Keyword(s):

Weight Gain ◽

Shear Force ◽

Biceps Femoris ◽

Cooking Loss ◽

Distilled Water ◽

Brine Solution ◽

Significant Difference ◽

Muscle Types ◽

Beef Muscle

The effects of marination on the weight gain, cooking loss and Warner-Bratzler shear force of three beef muscle types, i.e. blade roast (BR), biceps femoris (BF) and semitendinosus (ST) were investigated by treating them in distilled water (as control), brine solution, tamarind juice, tamarind juice plus salt and satay marinade for 180 minutes. The weight gain of ST muscles were significantly higher (P < 0.01) than the BR muscles in brine solution, tamarind juice plus salt and satay marinade, while ST and BF muscles did not differ significantly (P > 0.01) in all the five treatments. For cooking loss, muscle types did not show a significant difference (P > 0.01) in all marinating treatments except for BR and ST muscles in tamarind juice (P = 0.00023). The presence of salt in tamarind juice gave better results in tenderising ST muscles than using tamarind juice alone.

Download Full-text