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 Frozen/thawed meat quality associated with muscle fiber characteristics of porcine longissimus thoracis et lumborum, psoas major, semimembranosus, and semitendinosus muscles

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Huilin Cheng ◽  
Sumin Song ◽  
Gap-Don Kim
Keyword(s):  
Meat Quality ◽  
Muscle Fiber ◽  
Shear Force ◽  
Muscle Fibers ◽  
Frozen Storage ◽  
Meat Color ◽  
Pork Meat ◽  
Psoas Major ◽  
The Relationship

AbstractTo evaluate the relationship between muscle fiber characteristics and the quality of frozen/thawed pork meat, four different muscles, M. longissimus thoracis et lumborum (LTL), M. psoas major (PM), M. semimembranosus (SM), and M. semitendinosus (ST), were analyzed from twenty carcasses. Meat color values (lightness, redness, yellowness, chroma, and hue) changed due to freezing/thawing in LTL, which showed larger IIAX, IIX, and IIXB fibers than found in SM (P < 0.05). SM and ST showed a significant decrease in purge loss and an increase in shear force caused by freezing/thawing (P < 0.05). Compared with LTL, SM contains more type IIXB muscle fibers and ST had larger muscle fibers I and IIA (P < 0.05). PM was the most stable of all muscles, since only its yellowness and chroma were affected by freezing/thawing (P < 0.05). These results suggest that pork muscle fiber characteristics of individual cuts must be considered to avoid quality deterioration during frozen storage.

scholarly journals Comportamento mecânico e estrutural de diferentes cortes cárneos em teste de determinação da força de cisalhamento

2016 ◽  
Vol 19 (0) ◽  
Author(s):  
Lucas Arantes-Pereira ◽  
Flávia Carolina Vargas ◽  
Paulo José do Amaral Sobral
Keyword(s):  
Biceps Femoris ◽  
Longissimus Dorsi ◽  
Psoas Major ◽  
Tensor Fasciae Latae

Resumo Neste trabalho, foram avaliados os comportamentos mecânico e estrutural de diferentes cortes cárneos em testes de determinação da força de cisalhamento, com o objetivo de identificar possíveis diferenças que podem interferir negativamente na mensuração da maciez objetiva. Seis cortes cárneos: Contrafilé (Longissimus dorsi), Maminha (Tensor fasciae latae), Lagarto (Semitendinosus), Filé-mignon (Psoas major) e Picanha (Biceps femoris) bovinos, e Lombo suíno (Longissimus dorsi) foram analisados de acordo com o método Warner-Bratzler, usando um texturômetro equipado com lâmina de 1 mm de espessura. As superfícies cisalhadas foram analisadas por microscopia eletrônica de varredura e as curvas mecânicas geradas durante os testes foram estudadas. Diferentes comportamentos foram observados nas curvas mecânicas e na microestrutura dos cortes cárneos em estudo. Alguns cortes apresentaram picos máximos bem definidos, enquanto outros apresentaram curvas mais abertas com maior distribuição da força durante os testes. Os cortes também apresentaram diferenças quanto à altura dos picos, que variou entre diferentes cortes e até em um mesmo corte. Nas microestruturas, foram observados diferentes comportamentos como: fibras deformadas por tracionamento, fibras aglomeradas devido a forte compressão e irregularidades na espessura e formato de fibras. Assim, concluiu-se que o teste de determinação da força de cisalhamento utilizado envolve outros princípios, como compressão e elongação, dependendo do corte cárneo estudado.

scholarly journals 83 Tenderness and cooking loss of beef loins

2019 ◽  
Vol 97 (Supplement_1) ◽  
pp. 27-28 ◽  
Author(s):  
Robin G Coombs ◽  
C R Richardon
Keyword(s):  
Standard Deviation ◽  
Meat Quality ◽  
Shear Force ◽  
Quality Attributes ◽  
Grocery Store ◽  
Cooking Loss ◽  
Longissimus Muscle ◽  
Internal Temperature ◽  
Regional Area ◽  
Resting Period

Abstract The focus of this study involved measuring two variables of meat quality: tenderness and cooking loss. Experiments were conducted on a premium cut of meat – the loin. The loin contains the Longissimus muscle, with pieces of the Iliocostalis and Spinalis dorsi muscles. The Longissimus muscle was cored for tenderness. Two sources of loins were evaluated: Akaushi breed, and from a commercial grocery store. Meat used consisted of Akaushi loins from 6 different animals (prime grade) and one select grade loin (control). The protocol involved dividing each loin into 6 (907-1134g) roasts, cooking at 104.40 C (to internal temperature of 73.90 C), measuring by weight the cooking loss of the roasts after a 30-minute resting period, and determining tenderness by Warner-Bratzler Shear Force (WBSF) (after overnight storage in a cooler). Cores were taken at 6 different locations of the roast, over the same regional area for WBSF determinations. The WBSF coring instrument used was provided. Tenderness of each loin was measured in 36 cores (n = 36). In overall tenderness, the control loin ranked third out of the seven loins and had the least amount of cooking loss. No differences were found in tenderness (P > 0.05). However, a difference was found in average cooking loss 181.44g ± 0.03 (control); 254.01g ± 0.03 (Akaushi) (P < 0.05). When observing tenderness consistency, the control loin had a somewhat larger standard deviation (1.38 vs 0.756) than the Akaushi loins.Loins used in this study showed variation in cooking loss, tenderness, and consistency between a commercial grocery store source and the Akaushi beef source. These data indicates that quality attributes of beef loins used in this study may be different in ways not related to grade.

Effects of crossbred ewe genotype and ram genotype on lamb meat quality from the lowland sheep flock

2002 ◽  
Vol 139 (2) ◽  
pp. 195-204 ◽  
Author(s):  
L. E. R. DAWSON ◽  
A. F. CARSON ◽  
B. W. MOSS
Keyword(s):  
Meat Quality ◽  
Shear Force ◽  
Live Weight ◽  
Growth Index ◽  
Gluteus Medius ◽  
Quality Parameters ◽  
Cooking Loss ◽  
Lamb Meat ◽  
Hue Angle ◽  
The Relationship

A study was carried out on five lowland farms in Northern Ireland over 2 years to investigate the effects of crossbred ewe and ram genotype on lamb meat quality. Four ewe genotypes were sourced from six hill farms – Bluefaced Leicester×Blackface (BLXB), Texel×Blackface (TXB), Suffolk×Cheviot (SXCH) and Texel×Cheviot (TXCH). On each farm groups of 20–30 of each crossbred ewe genotype were crossed with Suffolk or Texel sires. Within each of the ram breeds, high lean growth index rams sourced from UK sire reference schemes (SRS) were compared with rams sourced from flocks not involved in objective genetic improvement programmes (control). Throughout the 2 years of the study the ewes lambed at 1 and 2 years of age. Lambs from each of the crosses were slaughtered at 36, 44 and 52 kg live weight. Meat from lambs slaughtered at 36 kg had lower a* values (15.1) than meat from lambs slaughtered at 52 kg (17.0 S.E. 0.47) (P<0.05). Ewe genotype had no effect on any parameter of meat quality measured. The carcasses of lambs sired by Suffolk rams had a higher pHU than lambs sired by Texel rams (5.70 v. 5.65; S.E. 0.014; P<0.05) and hue angle was lower (P<0.05) in Suffolk-sired lambs (32.9°) compared with Texel-sired lambs (35.1°) (S.E. 0.62°). Warner–Bratzler shear force was lower in SRS-sired lambs (2.05 kg/cm2) compared with control-sired lambs (2.36 (S.E. 0.096) kg/cm2; P<0.05). Carcasses from male lambs had a greater cooking loss (217 g/kg) than from female lambs (196 S.E. 5.7 g/kg) (P<0.01) and meat from male lambs had greater values for Warner–Bratzler shear force (2.44 kg/cm2) than from female lambs (1.97 S.E. 0.098 kg/cm2) (P<0.001). Low, but statistically significant (P<0.05) correlations were obtained between carcass fat measurements and meat quality parameters (r = −0.29 for the relationship between cooking loss and fat depth over the gluteus mediusP<0.001); r = 0.21 for the relationship between fat classification and C* values P<0.01). When meat quality parameters for each of the fat classes were averaged, significant linear regressions (P<0.05) were obtained between fat classification and pHU, a* and C* values.

scholarly journals The Effects of Satay Marination on Three Beef Muscle Types

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.

scholarly journals Hierarchical clustering as a tool to develop a classification scheme for rabbit meat quality

2021 ◽  
Vol 29 (3) ◽  
pp. 129
Author(s):  
A. -S. Larivière-Lajoie ◽  
Dancy Cinq-Mars ◽  
Frederic Guay ◽  
Simon Binggeli ◽  
Antoni Dalmau ◽  
...  
Keyword(s):  
Meat Quality ◽  
Value Chain ◽  
Lactate Concentration ◽  
Blood Lactate Concentration ◽  
Hierarchical Cluster ◽  
Biceps Femoris ◽  
Cooking Loss ◽  
Time Class ◽  
Rabbit Meat

<p>This study aimed to characterise the quality of meat from commercially-raised rabbits. Animals came from five different producers and were  laughtered in three different plants under provincial or federal inspection jurisdiction. Animal behaviour evaluated by scan sampling prior to feed withdrawal (FW) and transport, as well as blood lactate concentration at exsanguination, did not raise concerns with respect to stress. Stomach pH was higher (<em>P</em>=0.047) when the FW time was short (≤13.5 h), at a mean value of 2.23. All pH values measured 1 h post-mortem from the Biceps femoris (BF) and almost all (97.6%) from the Longissimus lumborum (LL) were higher than 6. Values for ultimate pH measured 24 h postmortem(pH<sub>u</sub>) ranged from 5.80 to 6.83 and from 5.70 to 6.70 for BF and LL muscles, respectively. The maximum meat drip loss recorded was 2.6%, while cooking loss reached 30%. Meat lightness (L*) and colour intensity (C*) for the long FW times (≥23 h) were no different from those with short and intermediate (15.5 to 17.3 h) FW times. However, these colour parameters were higher for the short FW time class compared to the intermediate FW time class (<em>P</em>&lt;0.02). A hierarchical cluster analysis based on pH<sub>u</sub>, cooking loss and lightness (L*) from 200 rabbit loins was performed. Of the four clusters created, clusters 1 and 2 had the best and second-best meat quality, respectively. Clusters 3 and 4 had the lowest meat quality and presented DFD-like (dark, firm and dry) characteristics. Meat did not exhibit PSE-like (pale, soft, exudative) characteristics, even for the slaughter lot with the minimum mean pH<sub>u</sub>. Of the eight slaughter lots evaluated, more than 50% of the meat from three of them fell into clusters 3 and 4; all three were in the intermediate FW time class. Overall, the quality of rabbit meat analysed was acceptable for commercial use, but rather variable. This suggests that there are factors within the value chain that are not yet fully controlled and require further investigation.</p>

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.

Electrical currents applied to lamb carcasses — effects on blood release and meat quality

2006 ◽  
Vol 46 (7) ◽  
pp. 885 ◽  
Author(s):  
D. L. Hopkins ◽  
F. D. Shaw ◽  
S. Baud ◽  
P. J. Walker
Keyword(s):  
Electric Current ◽  
Meat Quality ◽  
Early Phase ◽  
Shear Force ◽  
Control Group ◽  
Myofibrillar Proteins ◽  
Force Measurements ◽  
Electrical Currents ◽  
Treatment Groups ◽  
Fragmentation Index

The amount of collectable blood during the early phase of slaughter was determined for 48 lambs in 4 treatment groups: a control group (no current, no thoracic stick), a thoracic stick group only and groups subjected to a thoracic stick and either an electric current of 14 or 10 Hz frequency. The current was applied to the ‘skin-on’ carcass soon after the stunning/sticking process and subsequent to the thoracic stick, with a view to increasing the volume of blood released at that time. With both frequencies there was a small, but statistically significant (P<0.05), increase in the amount of released blood over non-stimulated treatments. Samples of M. longissimus thoracis et lumborum were aged for 1 and 5 days before freezing. Warner–Bratzler shear force measurements indicated the effectiveness of the current applications in reducing shear force with the 14 Hz waveform being superior to the 10 Hz waveform and in a related way the degradation of myofibrillar proteins was greater in meat subjected to the 14 Hz treatment when examined using the myofibrillar fragmentation index.

Effects of a non-synonymous CBG gene single nucleotide polymorphism (SNP) on meat-quality traits in Berkshire pigs

2016 ◽  
Vol 96 (1) ◽  
pp. 45-51 ◽  
Author(s):  
Seul Gi Kwon ◽  
Jung Hye Hwang ◽  
Da Hye Park ◽  
Tae Wan Kim ◽  
Deok Gyeong Kang ◽  
...  
Keyword(s):  
Moisture Content ◽  
Meat Quality ◽  
Shear Force ◽  
Cooking Loss ◽  
Quality Traits ◽  
Post Mortem ◽  
Single Nucleotide ◽  
Meat Quality Traits ◽  
Berkshire Pigs ◽  
Water Holding

Corticosteroid-binding globulin (CBG) is a plasma transport protein that has glucocorticoid-binding activity. In the present study, we identified CBG gene expression in several tissues of four pig breeds: Berkshire, Duroc, Landrace, and Yorkshire. Expression of CBG mRNA was detected in the liver of all four breeds, and was the highest in Berkshire pigs. We also found single nucleotide polymorphisms (SNPs) in the CBG gene from Berkshire pigs, including SNP c.919G>A, which corresponds to 307G>R. We analyzed the relationships between this CBG variant and various meat-quality traits. The SNP was significantly associated with backfat thickness, post-mortem pH24h, meat color [CIE a* (redness), CIE b* (yellowness)], water-holding capacity, fat content, moisture content, protein content, cooking loss, and shear force. However, the effects differed by gender: the values were significantly associated with almost all traits in gilts, whereas only cooking loss and shear force were shown significantly in barrows. The variant G allele was associated with decreases in backfat thickness, post-mortem pH24h, CIE a*, fat content, and cooking loss, but with increases in CIE b*, water-holding capacity, moisture content, protein content, and shear force. Because the general correlation between meat-quality traits were not validated in the present study, we suggest that certain SNP might be used in the restrictive application to distinguish meat-quality traits.

scholarly journals Effect of Transportation and Low Voltage Electrical Stimulation on Meat Quality Characteristics of Omani Sheep

2010 ◽  
Vol 15 ◽  
pp. 1
Author(s):  
Isam T. Kadim ◽  
Osman Mahgoub ◽  
Waleed Al-Marzooqi ◽  
Samera Khalaf
Keyword(s):  
Electrical Stimulation ◽  
Meat Quality ◽  
Shear Force ◽  
Sarcomere Length ◽  
Low Voltage ◽  
Quality Characteristics ◽  
Cooking Loss ◽  
Longissimus Dorsi ◽  
Road Transportation ◽  
Fragmentation Index

The aim of this study was to determine the effects of road transportation during the hot season (36 oC) and low voltage electrical stimulation on meat quality characteristics of Omani sheep. Twenty intact male sheep (1-year old) were divided into two equal groups: 3 hrs transported or non-transported. The transported group was transferred to the slaughterhouse the day of slaughter in an open truck covering a distance of approximately 300 km. The non-transported group was kept in a lairage of a commercial slaughterhouse with ad libitum feed and water for 3 days prior to slaughter. Blood samples were collected from the animals before loading and prior to slaughter in order to assess their physiological response to stress in terms of hormonal levels. Fifty percent of the carcasses from each group were randomly assigned to low voltage (90 V) at 20 min postmortem. Muscle ultimate pH, expressed juice, cooking loss percentage, WB-shear force value, sarcomere length, myofibrillar fragmentation index and colour L*, a*, b* were measured on samples from Longissimus dorsi muscles collected 24 hrs postmortem at 2-4 oC. The transported sheep had significantly (P<0.05) higher cortisol adrenaline, nor-adrenaline, and dopamine levels than the non-transported group. Muscles from electrically-stimulated carcasses had significantly (P<0.05) lower pH values, longer sarcomere length, lower shear force value, higher expressed juice, myofibrillar fragmentation index and L* values than those from non-stimulated ones. Transportation significantly influenced meat quality characteristics of the Longissimus dorsi muscle. Muscle ultimate pH and shear force values were significantly higher, while CIE L*, a*, b*, expressed juice and cooking loss were lower in transported than non-transported sheep. This study indicated that pre-slaughter transportation at high ambient temperatures can cause noticeable changes in muscle physiology in sheep. Nevertheless, meat quality of transported sheep can be improved by electrical stimulation post-slaughter. 

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