Testing different devices to assess the meat tenderness: preliminary results
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://dx.doi.org/10.1007/s13197-020-04941-1 http://hdl.handle.net/11449/207127 |
Resumo: | Meat tenderness is one of the principal attribute associated with consumer preferences. This study describes tenderness measurements at three final endpoint cooking temperatures (51, 61 and 71 °C) using a mechanical Warner–Bratzler (WBSF) as the standard instrument versus digital texturometer (CT3) and penetrometer (FHT) devices. Thirty-six cross-breed heifers (Bos indicus) with initial body weight 330 ± 40 kg, 20–24 months of age, were slaughtered after 100 days on feed. Subsequently, 48 h post-slaughter, Longissimus thoracis (LT) samples were collected between the 10th and 13th ribs. Six LT samples from each animal were used to evaluate tenderness and cooking losses through analysis of variance and regression analyses. No interaction between device × temperature was observed (p = 0.57). Shear force values were greater (p < 0.05) as endpoint cooking increased and the results from CT3 were close to the ones using the WBSF (R2 = 0.76; p < 0.0001). In conclusion, the digital CT3 can replace the mechanical WBSF because these devices were strongly correlated (r = 0.85; p < 0.00). However, the results from FHT were underestimated (R2 = 0.19; p < 0.006), indicating that FHT device should not be used for the evaluation of meat tenderness. |
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Testing different devices to assess the meat tenderness: preliminary resultsBeefInstrumental methodsLongissimus muscleMeat qualityRegressionMeat tenderness is one of the principal attribute associated with consumer preferences. This study describes tenderness measurements at three final endpoint cooking temperatures (51, 61 and 71 °C) using a mechanical Warner–Bratzler (WBSF) as the standard instrument versus digital texturometer (CT3) and penetrometer (FHT) devices. Thirty-six cross-breed heifers (Bos indicus) with initial body weight 330 ± 40 kg, 20–24 months of age, were slaughtered after 100 days on feed. Subsequently, 48 h post-slaughter, Longissimus thoracis (LT) samples were collected between the 10th and 13th ribs. Six LT samples from each animal were used to evaluate tenderness and cooking losses through analysis of variance and regression analyses. No interaction between device × temperature was observed (p = 0.57). Shear force values were greater (p < 0.05) as endpoint cooking increased and the results from CT3 were close to the ones using the WBSF (R2 = 0.76; p < 0.0001). In conclusion, the digital CT3 can replace the mechanical WBSF because these devices were strongly correlated (r = 0.85; p < 0.00). However, the results from FHT were underestimated (R2 = 0.19; p < 0.006), indicating that FHT device should not be used for the evaluation of meat tenderness.Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)UNESP/FMVZ - Faculdade de Medicina Veterinária e Zootecnia Departamento de Melhoramento e Nutrição Animal/ School of Veterinary and Animal Sciences São Paulo State University (UNESP), Walter Maurício Correa, s/nºUNESP/FMVZ - Faculdade de Medicina Veterinária e Zootecnia Departamento de Melhoramento e Nutrição Animal/ School of Veterinary and Animal Sciences São Paulo State University (UNESP), Walter Maurício Correa, s/nºFAPESP: 2018/00981-5Universidade Estadual Paulista (Unesp)Baldassini, Welder Angelo [UNESP]Machado Neto, Otávio Rodrigues [UNESP]Fernandes, Talita Tanaka [UNESP]de Paula Ament, Hyezza [UNESP]Luz, Matheus Geraldine [UNESP]Santiago, Bismarck Moreira [UNESP]Curi, Rogério Abdallah [UNESP]Chardulo, Luis Artur Loyola [UNESP]2021-06-25T10:49:26Z2021-06-25T10:49:26Z2021-06-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article2441-2446http://dx.doi.org/10.1007/s13197-020-04941-1Journal of Food Science and Technology, v. 58, n. 6, p. 2441-2446, 2021.0975-84020022-1155http://hdl.handle.net/11449/20712710.1007/s13197-020-04941-12-s2.0-85099290179Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengJournal of Food Science and Technologyinfo:eu-repo/semantics/openAccess2021-10-23T16:01:01Zoai:repositorio.unesp.br:11449/207127Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462021-10-23T16:01:01Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Testing different devices to assess the meat tenderness: preliminary results |
title |
Testing different devices to assess the meat tenderness: preliminary results |
spellingShingle |
Testing different devices to assess the meat tenderness: preliminary results Baldassini, Welder Angelo [UNESP] Beef Instrumental methods Longissimus muscle Meat quality Regression |
title_short |
Testing different devices to assess the meat tenderness: preliminary results |
title_full |
Testing different devices to assess the meat tenderness: preliminary results |
title_fullStr |
Testing different devices to assess the meat tenderness: preliminary results |
title_full_unstemmed |
Testing different devices to assess the meat tenderness: preliminary results |
title_sort |
Testing different devices to assess the meat tenderness: preliminary results |
author |
Baldassini, Welder Angelo [UNESP] |
author_facet |
Baldassini, Welder Angelo [UNESP] Machado Neto, Otávio Rodrigues [UNESP] Fernandes, Talita Tanaka [UNESP] de Paula Ament, Hyezza [UNESP] Luz, Matheus Geraldine [UNESP] Santiago, Bismarck Moreira [UNESP] Curi, Rogério Abdallah [UNESP] Chardulo, Luis Artur Loyola [UNESP] |
author_role |
author |
author2 |
Machado Neto, Otávio Rodrigues [UNESP] Fernandes, Talita Tanaka [UNESP] de Paula Ament, Hyezza [UNESP] Luz, Matheus Geraldine [UNESP] Santiago, Bismarck Moreira [UNESP] Curi, Rogério Abdallah [UNESP] Chardulo, Luis Artur Loyola [UNESP] |
author2_role |
author author author author author author author |
dc.contributor.none.fl_str_mv |
Universidade Estadual Paulista (Unesp) |
dc.contributor.author.fl_str_mv |
Baldassini, Welder Angelo [UNESP] Machado Neto, Otávio Rodrigues [UNESP] Fernandes, Talita Tanaka [UNESP] de Paula Ament, Hyezza [UNESP] Luz, Matheus Geraldine [UNESP] Santiago, Bismarck Moreira [UNESP] Curi, Rogério Abdallah [UNESP] Chardulo, Luis Artur Loyola [UNESP] |
dc.subject.por.fl_str_mv |
Beef Instrumental methods Longissimus muscle Meat quality Regression |
topic |
Beef Instrumental methods Longissimus muscle Meat quality Regression |
description |
Meat tenderness is one of the principal attribute associated with consumer preferences. This study describes tenderness measurements at three final endpoint cooking temperatures (51, 61 and 71 °C) using a mechanical Warner–Bratzler (WBSF) as the standard instrument versus digital texturometer (CT3) and penetrometer (FHT) devices. Thirty-six cross-breed heifers (Bos indicus) with initial body weight 330 ± 40 kg, 20–24 months of age, were slaughtered after 100 days on feed. Subsequently, 48 h post-slaughter, Longissimus thoracis (LT) samples were collected between the 10th and 13th ribs. Six LT samples from each animal were used to evaluate tenderness and cooking losses through analysis of variance and regression analyses. No interaction between device × temperature was observed (p = 0.57). Shear force values were greater (p < 0.05) as endpoint cooking increased and the results from CT3 were close to the ones using the WBSF (R2 = 0.76; p < 0.0001). In conclusion, the digital CT3 can replace the mechanical WBSF because these devices were strongly correlated (r = 0.85; p < 0.00). However, the results from FHT were underestimated (R2 = 0.19; p < 0.006), indicating that FHT device should not be used for the evaluation of meat tenderness. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-06-25T10:49:26Z 2021-06-25T10:49:26Z 2021-06-01 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://dx.doi.org/10.1007/s13197-020-04941-1 Journal of Food Science and Technology, v. 58, n. 6, p. 2441-2446, 2021. 0975-8402 0022-1155 http://hdl.handle.net/11449/207127 10.1007/s13197-020-04941-1 2-s2.0-85099290179 |
url |
http://dx.doi.org/10.1007/s13197-020-04941-1 http://hdl.handle.net/11449/207127 |
identifier_str_mv |
Journal of Food Science and Technology, v. 58, n. 6, p. 2441-2446, 2021. 0975-8402 0022-1155 10.1007/s13197-020-04941-1 2-s2.0-85099290179 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Journal of Food Science and Technology |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
2441-2446 |
dc.source.none.fl_str_mv |
Scopus reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
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1799964398768357376 |