Abstract
Sensory and instrumental readings of beef tenderness were compared within a narrow range of texture using the longissimus dorsi muscles from roasts taken from 3 breeds at 3 carcass weights. The results indicated that under these conditions the Warner-Bratzler readings were not strongly related to sensory perceptions of tenderness and that deformation rates ranging from 2.5 to 155cm/min did not affect the relationship. There was no advantage in using high deformation rates only the disadvantages introduced by the more complex recording apparatus required. Further research is needed to determine if these conditions prevail in a wide range of meat texture.
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More From: Canadian Institute of Food Science and Technology Journal/Journal de L'Institut Canadien de Science et Technologie Alimentaire
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