Abstract
This study examined interrelationships among Warner-Bratzler shear force (WBSF), evaluation by a highly trained descriptivetexture-profile (DTP) sensory panel, and evaluation by a trained descriptive attribute (DA) sensory panel as affected by muscle fiber orientation of samples. Eighteen longissimus lumborum and 18 semitendinosus muscles from Choice and Select carcasses were cut into 1inch steaks and cooked to 150EF. Cores were obtained by two methods (parallel to the muscle fiber orientation and perpendicular to the cut steak surface) for WBSF determinations. Cubes 1⁄2 × 1⁄2 × 1 in. were presented to the DTP and DA sensory panels. Cores taken parallel to the longissimus muscle fiber orientation had a 1.4 lb. higher (P<.05) mean WBSF than cores taken perpendicular to the cut steak surface. Both panels detected carcass differences; however, a panelist × carcass effect (P<.05) occurred for the DA panel. Both panels detected differences (P<.05) between muscle fiber orientations for attributes related to tenderness. Muscle fiber orientation of samples may need to be parallel for WBSF but perpendicular to the steak surface for sensory panel evaluation.
Highlights
Cores were obtained by two methods for Warner-Bratzler shear force (WBSF) determinations
Cores taken parallel to the longissimus muscle fiber orientation had a 1.4 lb. higher (P
Muscle fiber orientation of samples may need to be parallel for WBSF but perpendicular to the steak surface for sensory panel evaluation
Summary
Recommended Citation Otremba, M.M.; Chambers, Edgar IV; Dikeman, Michael E.; Milliken, George A.; Stroda, Sally L.; and Unruh, John A. (1999) "Evaluations of beef tenderness by Warner-Bratzler shear force, a descriptive-texture profile sensory panel, and a descriptive attribute sensory panel," Kansas Agricultural Experiment Station Research Reports: Vol 0: Iss. 1. Abstract his study examined interrelationships among Warner-Bratzler shear force (WBSF), evaluation by a highly trained descriptive-texture- profile (DTP) sensory panel, and evaluation by a trained descriptive attribute (DA) sensory panel as affected by muscle fiber orientation of samples. Muscle fiber orientation of samples may need to be parallel for WBSF but perpendicular to the steak surface for sensory panel evaluation. Agricultural Experiment Station and Cooperative Extension Service); 831; Beef; Tenderness; Shear force; Sensory panels; Muscle fiber orientation Creative Commons License. Authors M.M. Otremba, Edgar Chambers IV, Michael E.
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