Instron Compression Values Research Articles

Evaluation of Angus, Charolais, and Hereford as terminal sire breeds on Hereford and first-cross cows. III. Meat quality of progeny

Carcasses of 435 Angus, Charolais, and Hereford sired progeny out of straightbred Hereford (H × H), and first-cross Brahman × Hereford (B × H), Simmental × Hereford (S × H) and Friesian × Hereford (F × H) dams, were evaluated for meat quality traits. The cattle had been raised and slaughtered for the vealer (both sexes), yearling domestic (both sexes), or the heavy export steer market. Meat samples from the M. longissimus (LD, striploin) and the M. semitendinosis (ST, eyeround) were evaluated for colour, cooking loss, sarcomere length, shear force parameters, instron compression values, lipid content (LD only), cholesterol content (LD, vealers only), and taste panel assessment (LD only). The effects of sire breed and dam breed were small and were significant for only a few traits. The use of either hot carcass weight or pH of meat as a covariate reduced the differences further but did not change sire breed or dam breed rankings. Meat from B × H progeny, which had 25% Bos indicus (Brahman) breeding, was as tender as that from progeny of the other dam breeds, which had no Bos indicus breeding. Striploins from vealer carcasses were more tender and had less fat (mean peak force, 3·8 kg; mean lipid in lean steak, 3·8 g/100 g) than those from yearling domestic carcasses (mean peak force, 4·1 kg; mean lipid in lean steak, 5· 0 g/100 g) which in turn were more tender than those from heavy export steer carcasses (mean peak force, 4·9 kg; mean lipid in lean steak, 6·3 g/100 g). From the total responses of the taste panel, 65% rated vealer striploins of good or excellent overall acceptability, compared with 29% for heavy export steer meat. Trimming subcutaneous fat from striploin steaks of vealers reduced lipid content and cholesterol content by 85% and 32% to 3·8 g/100 g and 55 mg/100 g, respectively.

Liveweight gains, and carcass and meat characteristicsof entire, surgically spayed or immunologically spayed beef heifers

Summary. Growth, carcass and meat characteristics, market suitability and economic return were compared in surgically spayed (SS), immunologically spayed (IS) and entire (E) heifers. Spaying had no effect on daily weight gains of heifers up to 8 weeks following spaying. Between spaying at 15 months of age, and slaughter at 30 months of age, growth was greater for E heifers (0.36 kg/day) than for SS heifers (0.32 kg/day) (P<0.01) and for IS heifers (0.33 kg/day) (P<0.05). There was no difference in growth between SS and IS heifers. Carcass weights at slaughter were: E, 246 kg; SS, 239 kg; IS 240 kg (P>0.05). Other carcass attributes (meat and fat colour, texture and marbling) were similar for the 3 treatments. Subcutaneous rump fat depth (P8 site) was similar for the 3 groups (E, 20 mm; SS, 21 mm; IS, 19 mm) and the percentages of carcasses that had rump fat depths between 6 and 22 mm were: E, 72%; SS, 66%; IS, 83% (P>0.05). All other carcasses had fat depths greater than 22 mm. Warner-Bratzler initial yield and peak force values of striploin (Longissimus dorsi) samples were lower (P<0.05) in the SS treatment than both E and IS treatments, whereas Instron compression values from the E striploin were lower (P<0.05) than for both the SS and IS treatments. There were no differences between treatments in any meat attributes measured from the eye round (Semitendinosus). Entire heifers ($A522) realised a higher (P<0.05) carcass value than SS heifers ($495) whilst IS heifers ($503) did not differ (P>0.05) from E and SS heifers. Direct costs of the spaying treatments (SS, $2.50 per head; IS, 4 vaccinations at $5.50 each) increased the difference relative to E heifers to $29.50 (SS) and $41 (IS) per head.

The performance of Brahman-Shorthorn and Sahiwal-Shorthorn cattle in the dry tropics of northern Queensland. 4. Postweaning growth and carcass traits

Postweaning growth to slaughter at 42 months of age in males and to initial mating at 27 months of age in females was studied in 4 inter se mated Bos indicus crosses in a dry tropical environment. Six-monthly growth periods from weaning (at about 6 months of age) generally coincided with wet and dry seasons. The cattle represented were second and subsequent generations of 112 Brahman and 112 Sahiwal crosses and first backcross and later generations of 314 Brahman and 314 Sahiwal crosses, The Bos taurus component of the crosses was primarily Beef Shorthorn. Annual growth averaged 300 g/day, with annual gain ranging from 60 to 180 kg. Average growth rates were about 50 g/day in the dry season (-352 to +374 g/day) and 500 g/day in the wet season (221-830 g/day). Postweaning growth of Brahman crosses was about 4% higher than Sahiwal crosses, with most of this advantage expressed in wet seasons. Sahiwal crosses were earlier maturing than Brahman crosses. Wet season growth was higher in 314 crosses than in 1/2 crosses, which probably reflected significant environmental stress in this period. Higher growth of 3/4 crosses tended to be maintained during dry seasons. Calves born late in a wet season grew more rapidly in dry seasons than early-born calves, so that liveweight differences which were apparent at weaning were reduced by one-third at 24 months of age. The difference between liveweights of weaners with young dams and those with mature dams was also reduced from 12-18 kg to 5-6 kg by 24 months. Dressing percentages of 3/4 cross steers at slaughter were 0.6 units higher than in half crosses, with no difference between Brahman and Sahiwal crosses. Sarcomere lengths, Warner-Bratzler shear force values, and Instron compression values together showed that M. longissimus dorsi muscle samples from 1/2 Brahman steers were the most tender of the breed crosses studied. Samples from Sahiwal cross and 3/4 Brahman steers appeared most affected by connective tissue toughness. Those from 3/4 Sahiwals appeared most affected by meat processing factors, causing them to be the least tender.

Composition, Cooking Loss, Color and Compression of Ground Pork with Dry‐ and Wet‐Milled Corn Germ Meals

ABSTRACTDry‐ and wet‐milled corn germ flour at levels of 0, 2.5 and 5% were added to ground pork of three fat percentages. Raw patties were analyzed for fat, moisture and protein contents and for color. Selected patties, broiled to 77°C, were evaluated for proximate composition, total cooking loss, color and Instron compression. Dry‐ and wet‐milled germ flour addition at the 5% level decreased cooking losses 9 and 7.5%, respectively, when compared with control patties. Instron compression values decreased as the amount of dry‐milled germ flour increased. The yellow color (b‐value) increased and lightness (L‐value) decreased with addition of wet‐milled corn germ flour.

ADDITION OF DRY- AND WET-MILLED CORN GERM FLOURS TO MODEL SYSTEM FRANKFURTERS OF THREE FAT LEVELS

Chemical, physical and sensory properties of cooked frankfurters of three fat levels with 0 and 3.5% dry-milled corn germ (DMG) flour and 0 and 3.5% wet-milled corn germ (WMG) flour added were investigated. As fat level increased, cooking losses increased and Instron compression values decreased, in cooked frankfurters with DMG and WMG flours. Addition of DMG flour decreased fat content and lightness (L) and increased yellowness (b-value) of cooked frankfurters. Sensory evaluation indicated that DMG flour in frankfurters decreased tenderness, juiciness and cured flavor intensity. The addition of DMG flour increased chewiness of frankfurters. WMG flour addition decreased fat and protein contents and lightness (L) and increased hue angle (due to higher b), Instron compression values and cooking loss. Cured flavor intensity decreased and off-flavor intensity increased with the addition of WMG flour to frankfurters.

ADDITION OF CORN GLUTEN MEAL AND ZEIN TO GROUND PORK OF VARIOUS FAT PERCENTAGES1

ABSTRACTCorn gluten meal and zein at levels of 0, 2.5 and 5% were added to ground pork of three fat percentages. Raw patties were analyzed for fat, moisture, protein contents and color. Selected patties, broiled to 77°C, were evaluated for proximate composition, total cooking loss, color and Instron compression. Five percent zein added to ground pork reduced cooking loss 4.2% when compared with ground pork without zein. Addition of corn gluten meal to pork did not influence yield. Instron compression values increased with the addition of zein and corn gluten meal. Increased fat altered the hue (increased hue angle due to increased b) of the interior of the cooked pork patties. Zein addition also increased the lightness of cooked pork patties. The addition of zein to ground pork patties decreased sensory tenderness and pork flavor intensity and increased off‐flavor intensity.

Sensory Characteristics, Texture, Color, and Selected Nutrient Content of Veal Muscle

ABSTRACTEffects of cooking methods, internal end‐point temperatures, cut and type of veal on yield, sensory characteristics, color and texture were determined. Fatty acid profiles and fat, cholesterol and iron content were also determined for selected cuts of veal. In general, veal cooked at higher temperatures and to a higher end‐point temperature had greater cooking losses and less moisture and was less tender. HunterLab color and Instron compression values also were affected by end‐point temperature. Muscle from the bottom round was redder and darker in color, contained less moisture and more fat and had a more metallic flavor than muscle from the sirloin. Bob veal was more red and contained more moisture, cholesterol and iron but less fat than special‐fed veal (SFV). More meaty and sour flavor was detected in SFV than in Bob veal.

PHYSICAL AND SENSORY PROPERTIES OF LEAN GROUND BEEF PATTIES CONTAINING METHYLCELLULOSE AND HYDROXYPROPYLMETHYLCELLULOSE1

ABSTRACTBroiled, lean ground beef patties containing no additives, two levels of methylcellulose (MC, 0.5 or 1.0%) and two levels of hydroxypropylmethylcellulose (HPMC, 0.5 or 1.0%) were evaluated for raw and cooked composition, cooking losses, sensory attributes and Instron compression measurements. MC or HPMC addition did not significantly affect the fat, moisture or protein content of the raw and cooked patties. Patties containing HPMC received greater tenderness, juiciness and off‐flavor sensory scores when compared with patties containing MC or no additive. MC or HPMC addition increased patty gumminess sensory scores and decreased Instron compression values. Sensory cooked meat flavor decreased with gum addition.

Sensory Analysis, Composition, and Instron Measurements of Turkey-Beef Breakfast Sausage

Six treatment combinations for the production of breakfast sausage from turkey dark meat (6.6% fat) and beef (15.3% fat) were evaluated: 100% turkey/0% beef; 80% turkey/20% beef; 60% turkey/40% beef; 40% turkey/60% beef; 20% turkey/80% beef; and 0% turkey/100% beef. Sausage meats and commercial sausage seasoning (1.5%) were blended in a mixer, formed into patties, and broiled to an internal temperature of 77 C. Raw and cooked fat content, cooking losses, sensory attributes, 80% Instron compression, and color were evaluated. Fat content of the cooked sausage and total cooking losses increased as the amount of beef increased in the formulation. Tenderness and juiciness increased and Instron compression values decreased as the amount of turkey in the formulation increased.

Research Note: Sensory Analysis and Instron Measurements of Variable-Power Microwave-Heated Baking Hen Breasts

Baking hen breasts were cooked at four microwave power levels: 100% (600 W), 80% (442 W), 60% (332 W), and 40% (229 W). Cooking time, cooking rate, and cooking losses were measured. Texture was measured by a sensory panel and by using an Instron Universal Testing Machine with a star-probe compression attachment. Cooking time increased and rate decreased as the power level decreased, but cooking losses were not affected. Samples cooked at 60% power were judged to be the most tender by the sensory panel and produced the lowest Instron compression values. Overall, Instron compression values correlated significantly with sensory tenderness scores.

BLADE TENDERIZATION EFFECTS ON BEEF LONGISSIMUS SENSORY AND INSTRON TEXTURAL MEASUREMENTS

ABSTRACTBlade tenderization effects on longissimus steaks from 112 steers fed rations differing in energy levels and feeding times were studied using Instron measurements and sensory evaluations for detecting textural changes. Ribeye steaks were removed before tenderization and after one pass through a blade tenderizer. Sensory panel scores for myofibrillar and overall tenderness significantly increased and detectable amounts of connective tissue decreased with blade tenderization. Juiciness and flavor scores were not significantly affected by tenderization. Cooking loss increased 2% for blade tenderized steaks. Blade tenderization had little effect on textural differences of steaks from cattle fed different nutritional regimens other than improving connective tissue and overall tenderness scores for steaks from the control and submaintenance cattle groups. Blade tenderization significantly lowered Instron adhesion peak force and numerous Instron Warner‐Bratzler measurements (e.g., initial‐yield force, peak force, initial‐yield angle, total work done). Instron compression values were reduced by blade tenderization, but the differences were not significant. Adhesion values were more highly correlated with compression values than with Warner‐Bratzler measures. Correlations between different factors of the same Instron test were high, indicating that not all of them would have to be measured. To test the effects of blade tenderization on muscles low in connective tissue, the measurement of Warner‐Bratzler peak force, adhesion peak force, compression chewiness, and cohesiveness may be sufficient. Correlations between Instron and sensory measures of meat texture were significant, but were relatively low.