Warner-Bratzler Shear Values Research Articles

Novel edible starch films incorporating papain for meat tenderization

Papain incorporated films were developed as novel edible packaging for meat tenderization. Pregelatinized high dissolution (HD) and low dissolution (LD) cassava starch with different water solubilities were incorporated with papain. The edible films produced were characterized for morphology, mechanical relaxation and mechanical and barrier properties. Papain interacted with and modified the O-H bond through hydrogen bonding and disrupted the ordered structure of starch, while increasing the intensity of mechanical relaxation. LD produced more homogeneous microstructures than HD films containing papain by preventing aggregation. Interaction between starch and papain stabilized the film structure, reducing water sensitivity and solubility. Films containing papain at 5% to 15% showed improved tenderness of beef, with reduced Warner-Bratzler shear values and hardness after incubation for 30 min. HD films gave higher tenderization due to fast dissolution and release of enzymes on the meat surface, while increased papain in films improved the degree of tenderness and protein conformation in packaged beef.

Carcass and meat quality of goats supplemented with tannin-rich peanut skin

Thirty-two Kiko crossbred male goats (10 mo old, BW = 42.2 ± 2.28 kg) were offered a supplement containing 0, 25, 50, or 75% tannin-rich peanut skin (PS; Arachis hypogaea L.) to determine the effect of PS on physicochemical characteristics of goat meat (chevon). After a 57 d feeding trial, goats were harvested using the USDA standard procedures. After 24 h chilling storage (2 °C), Longissimus muscle (LM) pH was measured from individual carcasses and then were fabricated into primal cuts, and collected 2.5-cm thick loin chops and fat depots to analyze the physicochemical characteristics of chevon. The LM pH values of goats supplemented with the four different concentrations of PS were not significantly different. Furthermore, no significant differences were found in the carcass traits among experimental goats. Loin chops from goats supplemented with 75% PS had higher ( P < 0.05) CIE L* (lightness), a* (redness) and b* (yellowness) values than those from goats fed 0% PS supplement (control). The LM from goats supplemented with 50% PS had a higher ( P < 0.05) fat content than that from goats fed the control. Furthermore, the LM from goats supplemented with 25% PS had higher ( P < 0.05) thiobarbituric acid reactive substances (TBARS) values than that from goats fed the control. No significant differences were found in the Warner-Bratzler shear values and cooking losses of loin chops from goats supplemented with the four different concentrations of PS. Compared with goats fed the control, goats supplemented with 50% PS had a lower ( P < 0.05) level of palmitic acid (C16:0) in the LM (intramuscular fat); and a lower ( P < 0.05) level of myristic acid (C14:0), but a higher ( P < 0.05) level of arachidic acid (C20:0) in the kidney fat. Furthermore, goats supplemented with either 25% or 75% PS had lower concentrations of conjugated linoleic acid (C18:2, CLA ) and arachidonic acid (C20:4n6) or palmitoleic acid (C16:1n7) and vaccenic acid (C18:1n11, trans ), respectively. The results indicated that supplementing tannin-rich peanut skin in the meat goats’ diet might improve the appearance of chevon and increase its intramuscular fat content, whereas the resulting chevon might be more susceptible to the lipid oxidation. • Peanut skin can utilize as a feed ingredient for meat goats. • Condensed tannins presented in peanut skin have a positive effect on meat quality of goat meat. • Supplementing peanut skin can slightly alter the fatty acid profile of edible tissues in meat goats.

Physicochemical properties of reduced-salt cured pork loin as affected by different freezing temperature and storage periods.

ObjectiveThe objective of this study was to evaluate functional properties of reduced-salt pork meat products made of pre-rigor pork loin treated by different freezing temperatures (−30°C and −70°C) during storage.MethodsPre-rigor cured pork loin with 1.0% added salt was compared to post-rigor muscle added with 1.5% salt for pH, color (L*, a*, b*), cooking loss (CL), expressible moisture, warner-Bratzler shear value, thiobarbituric acid reactive substances (TBARS), and volatile basic nitrogen (VBN).ResultsPre-rigor cured pork loins had higher pH and temperature than post-rigor ones as raw meat (p<0.05). pH values were higher for pre-rigor pork loins than those of post-rigor pork loins (p<0.05). Color values did not different among treatments (p>0.05). No color differences were observed during storage period after cooking (p>0.05). The CL (%) of pre-rigor cured pork loins was the lowest when frozen at −70°C. The TBARS and VBN increased from 8 weeks of storage (p<0.05), but no further changed thereafter (p>0.05). Pre-rigor cured pork loins added with 1.0% salt showed similar characteristics to post-rigor pork loins added with 1.5% salt.ConclusionCured pork loins could be produced using pre-rigor muscle added with 1/3 of the original salt level (1.5%) and could be stored for up to 4 wks of frozen storage, regardless of a frozen temperature of −30°C or −70°C without detrimental effects.

Palatability Assessments of Beef Top Loin Steaks Sourced from Three Quality Grade/Brand Categories from Texas and Non-Texas Processing Establishments

Beef top loin steaks from Top Choice (Modest and Moderate marbling), Choice (primarily Small marbling), and Select (Slight marbling) beef strip loins from Texas and Non-Texas (Kansas, Nebraska, and Colorado) beef processing establishments were obtained to determine the role of source and USDA grade/brand category on consumer sensory panel and Warner-Bratzler shear (WBS) evaluations. The number of strip loins obtained were 58 Texas Top Choice, 54 Texas Choice, and 56 Texas Select and 60 Non-Texas Top Choice, 52 Non-Texas Choice, and 58 Non-Texas Select. There were source × USDA grade/brand category interactions for overall liking (P = 0.012) and tenderness liking (P = 0.002) in which the Texas Top Choice steaks received ratings that did not differ (P &amp;gt; 0.05) from Texas Select steaks but did differ (P &amp;lt; 0.05) from the Non-Texas Top Choice steaks. There were no (P = 0.079) differences in WBS values for steaks from the 2 sources even though the P value approached significance. For USDA quality grade/brand category, there were differences (P &amp;lt; 0.001) in WBS values, but not in the direction one might expect: Choice steaks had the lowest (P &amp;lt; 0.05) WBS values compared with those from Top Choice and Select steaks, which did not differ (P &amp;gt; 0.05) from each other. Percentage dis- tribution of WBS values according to tenderness categories showed that all of the Top Choice and Choice steaks, regardless of source, had values that met the threshold values for Very Tender (WBS &amp;lt; 31.4 N) or Tender (31.4 N &amp;lt; WBS &amp;lt; 38.3 N). While geographic purchasing biases may remain, these data assist in supporting informed decisions regarding palatability and consumer acceptability as functions of beef sourcing.

Physico-chemical and sensory characteristics of porkloin roast cooked to three internal temperatures

The experiment was conducted to examine the effects of three cooking internal temperatures (65. 75 or 85'C) on the physical, chemical and sensory characteristics of pork. Pork muscle, Longissimus dorsi, used were collected immediately after slaughter dnd stored overnight at -18°C. Loins were removed, allowed to thaw at room temperature, and cut into fifteen chops with an average weight of 300g. The chops were randomly allocated to three internal temperatures, 65, 75 or 85°C and transferred into the oven where they were roast cooked until the desired internal temperature was reached. The cooked weight, cooking loss, Warner Bratzler shear value and proximate composition were determined on cooked pork. Sensory attributes were also assessed by a 10-member panel using a 9-point hedonic scale. The results of the study indicated that final internal cooking Temperature had no effect (P&gt;0.05) on cooking loss und shear value. No significant effect was observed on tenderness, juiciness and flavour. Overall acceptability was significantly p&lt;0.05) affected with pork loin cooked to internal temperature of 85'C most acceptable. While moisture and ash contact decreased with increased. The fat content was 101 consistent influenced. The final internal cooking temperatures had no effect on the proximate composition (P&gt;0.05) of the pork loin.

Effects of pre-slaughter short-term factors on pork quality

We examined the effects of pre-slaughter short-term factors including season of the year, duration of transportation and lairage time, as well as sex of pigs, on pork quality. Meat samples were collected from 590 pigs (females, entire and castrated males) that were slaughtered in a commercial abattoir in Greece over a 15-month period. Meat quality parameters pH, colour, drip loss, cooking loss, Warner–Bratzler shear values and sarcomere length were measured on the longissimus dorsi. DNA was isolated from blood samples and the frequency of the recessive halothane gene mutation HALn was determined. The results demonstrated that pork quality with respect to pH and L* values was normal in 93.9% of the samples, with 5.1% of samples classified as PSE (pale, soft and exudative) and 1.0% as DFD (dark, firm and dry). Duration of transportation was critical: brief and long transfers had the ability to impair meat quality. A lairage time of 2–4 h before slaughter was adequate when the pigs were free of HALn and the climatic conditions were not extreme. Season of the year was a very important factor, with significant variations recorded in meat-quality parameters between winter and summer months. Finally, the sex of the animals was responsible for differences in meat quality, but these differences were small and unlikely to be identified by the consumers.

Consumer and Warner-Bratzler Shear Evaluations of Steaks from Blade Tenderized, Aged, or Frozen Sirloin Subprimals

Paired USDA Choice top sirloin butts (n = 60) were divided equally across 3 trials: 1) blade tenderized (BT) versus non-blade tenderized (NBT), 2) refrigerated versus frozen aging/storage, and 3) 14-d versus 35-d refrigerated aging. Steaks from subprimals were evaluated using Warner-Bratzler Shear (WBS) force testing and consumer sensory evaluation. Consumers found BT steaks to be more tender and palatable compared to NBT steaks (P &lt; 0.05), even though WBS values did not differ. Steaks from refrigerated versus frozen and 14- versus 35-d age treatments did not differ (P &gt; 0.05) in consumer sensory ratings or WBS values. When compared to refrigerated, frozen storage of product did not affect consumer sensory ratings. Lack of differences between 14- and 35-d aging treatments indicated that the top sirloin butt did not require extended-aging periods to increase tenderness. Blade tenderization remains important for the top sirloin; however, purveyors may have options in postmortem aging and frozen storage of product without sacrificing quality.

Assessment of Postmortem Aging Effects on Texas-style Barbecue Beef Briskets

Palatability traits (tenderness, juiciness, flavor, and overall liking) of beef briskets (n = 48) were evaluated for 3 different postmortem aging period comparisons: 7 d vs. 21 d (Set 1), 21 d vs. 35 d (Set 2), and 7 d vs. 35 d (Set 3). Briskets were prepared as Texas-style barbecue by seasoning with salt and pepper and smoking with oak wood over a long period (approx. 11 h) using a commercial oven designed for such purposes until deemed tender (approx. 85°C internal temperature). Within each treatment set, Warner-Bratzler shear (WBS) force measurements did not differ (P &gt; 0.05) between aging days; however, WBS force measurements for point (Mm. pectorales superficiales composed of the M. pectoralis transversus and M. pectoralis descendens) were lower (P &lt; 0.05) compared to the flat portions (M. pectorals profundus) within each aging set. Consumer panelists did not (P &gt; 0.05) detect differences between aging days within each set for overall liking, flavor liking, tenderness liking, and juiciness liking. Conversely, differences were found between brisket point and flat portions; Set 1 differed for flavor liking (flat &gt; point; P = 0.0348) and juiciness liking (point &gt; flat; P = 0.0004), Set 2 differed for overall liking (flat &gt; point; P = 0.0499) and juiciness liking (point &gt; flat; P &lt; 0.0001), and Set 3 differed for overall liking (flat &gt; point; P = 0.0296) and juiciness liking (point &gt; flat; P = 0.0112). Our findings indicate postmortem aging did not improve beef brisket palatability, but we did note differences between point and flat portions. Preparing beef briskets as Texas-style barbecue resulted in products with low WBS values and high consumer palatability ratings, which helps demonstrate why barbecued briskets are so popular.

National Beef Tenderness Survey—2015: Palatability and Shear Force Assessments of Retail and Foodservice Beef

Beef retail steaks from establishments across 11 US cities and beef foodservice steaks from establishments in 6 US cities were evaluated using Warner-Bratzler shear (WBS) force and consumer sensory panels. The average post-fabrication aging time of steaks at retail establishments was 25.9 d with a range of 6 to 102 d, and those from foodservice establishments averaged 31.5 d with a range of 3 to 91 d. The retail steaks with the lowest WBS value (P &lt; 0.05) was the boneless top loin, compared to the top round steaks, which had the higher (P &lt; 0.05) average WBS value. For the foodservice sector, top loin and ribeye steaks had the lowest (P &lt; 0.05) WBS values, whereas the top sirloin represented the highest (P &lt; 0.05) WBS values. The top blade retail steaks received among the highest consumer ratings (P &lt; 0.05), whereas the top round and bottom round steaks received among the lowest (P &lt; 0.05) consumer ratings for overall liking, tenderness liking, tenderness level, flavor liking, and juiciness liking. For the foodservice sector, the ribeye and top loin steaks were rated higher (P &lt; 0.05) than top sirloin steaks for all consumer rating categories. The WBS values and sensory ratings were comparable to previous surveys, indicating no substantial changes in tenderness. Additional emphasis in improving the tenderness of top and bottom round steaks is necessary to increase consumer acceptability of these cuts.

Assessment of Postmortem Aging Effects on Texas-style Barbecue Beef Briskets

Palatability traits (tenderness, juiciness, flavor, and overall liking) of beef briskets (n = 48) were evaluated for 3 different postmortem aging period comparisons: 7 d vs. 21 d (Set 1), 21 d vs. 35 d (Set 2), and 7 d vs. 35 d (Set 3). Briskets were prepared as Texas-style barbecue by seasoning with salt and pepper and smoking with oak wood over a long period (approx. 11 h) using a commercial oven designed for such purposes until deemed tender (approx. 85°C internal temperature). Within each treatment set, Warner-Bratzler shear (WBS) force measurements did not differ (P &gt; 0.05) between aging days; however, WBS force measurements for point (Mm. pectorales superficiales composed of the M. pectoralis transversus and M. pectoralis descendens) were lower (P &lt; 0.05) compared to the flat portions (M. pectorals profundus) within each aging set. Consumer panelists did not (P &gt; 0.05) detect differences between aging days within each set for overall liking, flavor liking, tenderness liking, and juiciness liking. Conversely, differences were found between brisket point and flat portions; Set 1 differed for flavor liking (flat &gt; point; P = 0.0348) and juiciness liking (point &gt; flat; P = 0.0004), Set 2 differed for overall liking (flat &gt; point; P = 0.0499) and juiciness liking (point &gt; flat; P &lt; 0.0001), and Set 3 differed for overall liking (flat &gt; point; P = 0.0296) and juiciness liking (point &gt; flat; P = 0.0112). Our findings indicate postmortem aging did not improve beef brisket palatability, but we did note differences between point and flat portions. Preparing beef briskets as Texas-style barbecue resulted in products with low WBS values and high consumer palatability ratings, which helps demonstrate why barbecued briskets are so popular.

Quality characteristics of goat meat as influenced by condensed tannins-containing pine bark

Twenty-four Kiko crossbred (8mo. old, BW=39.7±2.55kg) male goats were used to determine the effect of pine bark (PB; Pinus taeda L.) on the chemical composition and quality characteristics of goat meat (chevon). Meat goats were grazed in a winter rye grass-dominant pasture and randomly assigned to either bermudagrass (BG) hay or pine bark (PB) supplementation (n=12 goats/supplementation) for 55d. Each supplement consisted of alfalfa pellet, molasses, and mineral mixtures with either BG or PB, provided at 1.5% of BW at individual feeding stations. Longissimus muscle (LM; intramuscular fat) from loin cuts as well as subcutaneous and kidney fats were obtained from each goat carcass for determination of chemical and fatty acid compositions. The loin chops from each carcass were also used to evaluate the quality of chevon. There were no differences (P>0.05) found in the average daily weight gain (ADG) and final weight of goats from the two different supplementation groups. The LM pH of goats was not significantly different between the supplementation groups. No significant differences were found in the CIE L* (lightness) and b* (yellowness) values of loin chops from goats supplemented either BG or PB. However, the CIE a* (redness) values of chops from goats fed BG supplement were higher (P<0.05) than those from goats fed PB supplement. No differences (P>0.05) were found in the proximate composition and thiobarbituric acid reactive substances (TBARS) values of LM from goats fed the two different supplements. Furthermore, no significant differences were also found in the Warner-Bratzler shear values and cooking losses of loin chops from goats supplemented either BG or PB. Compared with goats supplemented with BG, goats supplemented with PB had lower (P<0.05) concentrations of margaric (C17:0), margaroleic (C17:1n9), and conjugated linoleic (C18:2, CLA) acids in intramuscular fats; a higher (P<0.05) concentration of eicosapentaenoic (C20:5n3) acid in subcutaneous and kidney fats. The results indicated that a diet containing PB such as wood derived CT might not substantially impact the basic nutrient, quality property and fatty acid profile of chevon.

5. Analysis of thigh Death Chicken by Shear Values and Impedance Approach

Experiments were conducted to determine whether thigh meat from death chicken can be identified through Warner-Bratzler (WB) shear value and using the impedance value. Thirty of thigh meat (Biceps femoris) were obtained from commercial slaughtering house classified into three groups namely halal slaughtered healthy chicken (AHS), slaughtered death chicken (AMS), and slaughtered stressed chicken (ALS). Biceps femoris muscles were used to microscopic procedures and to assess WB score values and impedance values. This study showed that shear values of AMS thigh meat were lower than AHS and ALS after 5 and 9 h PM. This study indicated that the impedance value of AMS were significantly lower (P0.05) than AHS and ALS, it can be used to distinguish between halal thigh and the thigh meat from slaughtered death chicken.

Razor blade shear method for evaluating duck breast meat and tendon texture

Ducks are a small but important portion of the US poultry industry, and are a much larger proportion of the poultry markets in other countries. More duck meat fillet products enter the further processing market, yet few studies have been conducted on meat quality characteristics. Therefore, this project was conducted to determine the effects of sex, bird size, and marination treatment on breast (pectoralis major) fillet weight, cook yield, and Warner-Bratzler (WB) shear values. Razor shear was also used to isolate connective tissue in the breast meat that is typically responsible for consumer complaints regarding toughness. Ducks were identified at 1 d of age for sex, processed at 35 d of age in a commercial facility, and carcasses were categorized as small (1.6 kg), medium (2.0 kg), or large (2.5 kg). Breast fillets (120, 20 each from 2 sexes and 3 sizes) were divided and 60 were marinated using vacuum tumbling whereas 60 were left unmarinated. All of the fillets were then weighed, cooked, and reweighed to determine cook yield. Razor shear was conducted on 2 areas within each fillet and another 2 razor shear measurements were taken on each fillet directly through the connective tissue near the wing insertion. A section of each fillet was then removed for a 2-slice WB shear. Carcass size from small to large corresponded to an increase in raw fillet weight. Fillets from males required more razor shear force than fillets from females. Marination improved cook yield and reduced both the WB shear values and the razor shear values for the meat and the tendon. The razor shear method was effective at measuring both duck meat texture and tendon toughness.

The relationship between pre-harvest stress and the carcass characteristics of beef heifers that qualified for kosher designation

Differences in pre-harvest stress measurements and carcass characteristics between kosher and not-qualified-as-kosher cattle were evaluated. Finished heifers (n=157) were slaughtered by a shochet while held in an upright position using Glatt slaughter procedures. Stress measurements were collected prior to slaughter. Carcass data were collected, and 3.8-cm thick samples were taken from the loin at the 13th rib. Steaks from each sample were evaluated for mechanical tenderness and simulated retail display. Cattle with shorter times from gate to exsanguination and lower vocalization scores were more likely (P<0.01) to qualify as kosher. Kosher carcasses had larger (P=0.02) ribeye areas and higher (P<0.0001) Warner–Bratzler shear values. At each day of simulated retail display, kosher steaks had lower (P<0.05) L*, a*, and b* values. These data suggest that body composition and pre-harvest stress affect the likelihood of a beef animal qualifying as kosher and quality differences exist between kosher and non-kosher steaks.

Short Communication: Tenderness of suckler beef produced in British Columbia

Hartling, I., Cinel, B., Donkor, K. K., Ross Friedman, C., Paetkau, M. J. and Church, J. S. 2014. Short Communication: Tenderness of suckler beef produced in British Columbia. Can. J. Anim. Sci. 94: 295–298. In order to investigate the potential of suckler beef production in British Columbia, shear force values were determined using Warner–Bratzler shear (WBS) force tests on 10 major muscles obtained from suckler-raised Simmental cattle along with the longissimus thoracis from grain- and grass-fed cattle of similar breeding. Shear force values obtained for suckler beef were then compared with literature values from grain-fed beef. All suckler beef muscles except the psoas major and spinalis dorsi had lower WBS values than their grain-fed counterparts from literature values, while the longissimus thoracis was shown to have equal tenderness in all three production systems. Results suggest that a higher number of muscles from suckler beef in this study could be used as steaks than is typically observed in the North American beef industry.

Japanese quail meat quality: Characteristics, heritabilities, and genetic correlations with some slaughter traits

The aim of this study was to evaluate the genetic parameters of several breast meat quality traits and their genetic relationships with some slaughter traits [BW, breast yield (BRY), and abdominal fat yield (AFY)]. In total, 1,093 pedigreed quail were slaughtered at 35 d of age to measure BRY, AFY, and breast meat quality traits [ultimate pH (pHU), Commission Internationale d'Eclairage color parameters (L*, lightness; a*, redness; and b*, yellowness), thawing and cooking loss (TL and CL, respectively), and Warner-Bratzler shear value (WB)]. The average pHU, L*, a*, and b* were determined to be 5.94, 43.09, 19.24, and 7.74, respectively. In addition, a very high WB average (7.75 kg) indicated the firmness of breast meat. High heritabilities were estimated for BW, BRY, and AFY (0.51, 0.49, and 0.35). Genetic correlations of BW between BRY and AFY were found to be high (0.32 and 0.58). On the other hand, the moderate negative relationship between BRY and AFY (-0.24) implies that selection for breast yield should not increase abdominal fat. The pHU was found to be the most heritable trait (0.64), whereas the other meat quality traits showed heritabilities in the range of 0.39 to 0.48. Contrary to chickens, the genetic correlation between pHU and L* was low. The pHU exhibited a negative and high correlation with BW and AFY, whereas L* showed a positive but smaller relationship with these traits. Moreover, pHU exhibited high negative correlations (-0.43 and -0.62) with TL and WB, whereas L* showed a moderate relationship (0.24) with CL. This genetic study confirmed that the multi-trait selection could be used to improve meat quality traits. Further, the ultimate pH of breast meat is a relevant selection criterion due to its strong relationships with either water-holding capacity and texture or low abdominal fatness.

사육기간과 등심의 근내지방도가 거세한우 등심 및 우둔의 이화학적 성상 및 연도에 미치는 영향

본 연구는 사육기간과 등심의 근내지방도에 따른 이화학적 특성 및 전단력을 측정하여 기초자료를 제공하고자 실시하였으며, 각 처리구별 한우 5두씩 선별하여 pH, 육색도, 일반성분, 저장 및 가열감량, 보수력 및 전단력을 이원배치에 방법으로 통계분석을 실시하였다. 한우 등심의 pH는 사육기간과 근내지방도에 따라 유의적인 차이가 없었으나(p>0.05), 우둔의 경우 27개월령이 30개월령에 비하여 높았다(p<0.05). 사육기간에 따라 일반성분 함량에 차이를 보였으며, 등심의 근내지방도가 높을수록 수분을 감소하였고 단백질과 지방의 함량은 증가하였다(p<0.05). 육색도는 등심의 경우 근내지방도가 높을수록 명도와 적색도 및 황색도가 높아져(p<0.05), 27과 30개월령이 33개월령에 비하여 낮았다(p<0.05). 우둔의 경우는 등심의 근내지방도에 따른 차이가 없었으나, 적색도와 황색도의 경우 27개월령이 30 또는 33개월령에 비하여 높았다(p<0.05). 한편 사육기간에 따라 보수력에 영향을 주어 27개월령이 30 또는 33개월령에 비하여 가열감량(%)이나 저장 중 진공감량이 낮아서 사육개월이 낮을수록 수분보유력이 좋은 경향을 보였다. 우둔의 전단력은 사육기간에 따라 차이를 보여 사육기간이 짧을수록 우둔의 전단력이 낮게 나타나 육질이 부드러웠고(p<0.05), 근내지방도가 높을수록 등심의 전단력은 낮았으나(p<0.05) 우둔에는 차이를 보이지 않았다(p>0.05). 이상의 결과를 종합하여 보면 각 부위(등심, 우둔)에 따라서 서로 다른 경향을 보이고 있어서, 사육개월에 따라서 등심 및 우둔의 pH, 육색, 일반성분, 수분보유력 및 전단력에 영향을 주었으며, 근내지방도에 따라서는 등심의 경우 일반성분, 보수력 및 전단력에 영향을 주었으나 우둔의 경우는 아무런 영향을 주지 않았다. This study was performed to investigate the physicochemical properties and tenderness of Hanwoo loin and round cuts, as affected by various raising periods and marbling scores. Five loin and round cuts with various marbling scores (5-9) from Hanwoo at various raising periods (27, 33, 30 mon) were collected. pH, Hunter color values (L, a, b), chemical composition, cooking loss, vacuum purge, and Warner-Bratzler shear values were evaluated according to two-way analysis of variance. No differences in pH values of Hanwoo loin were observed by raising period and marbling scores (p>0.05), but those of Hanwoo round at 27 mon was the lowest. Increased Hunter color values were observed with the increased marbling score and those at 27 and 30 mon were lower than 33 mon. Redness (a) and yellowness (b) of Hanwoo round cuts with the raising period of 27 mon were higher than those at 30 and 33 mon. The raising period of 27 mon showed higher water holding capacity than those of 30 and 33 mon, regardless of Hanwoo cut. Increased shear values (kgf) of Hanwoo round cuts were observed with increasing raising period (p<0.05). Increased marbling score decreased shear values in loin cuts, but no differences were observed in the round cuts. Based on these results, the parameters measured varied with meat cut, and raising period affected round pH, color, chemical composition, vacuum purge, and shear values. Marbling score affected color, chemical composition, water binding capacity, and shear values in loin cuts (p<0.05), but didn't affect any parameters in round cuts (p>0.05).

National Beef Tenderness Survey–2010: Warner-Bratzler shear force values and sensory panel ratings for beef steaks from United States retail and food service establishments1

The tenderness and palatability of retail and food service beef steaks from across the United States (12 cities for retail, 5 cities for food service) were evaluated using Warner-Bratzler shear (WBS) and consumer sensory panels. Subprimal postfabrication storage or aging times at retail establishments averaged 20.5 d with a range of 1 to 358 d, whereas postfabrication times at the food service level revealed an average time of 28.1 d with a range of 9 to 67 d. Approximately 64% of retail steaks were labeled with a packer/processor or store brand. For retail, top blade had among the lowest (P < 0.05) WBS values, whereas steaks from the round had the greatest (P < 0.05) values. There were no differences (P > 0.05) in WBS values between moist-heat and dry-heat cookery methods for the top round and bottom round steaks or between enhanced (contained salt or phosphate solution) or nonenhanced steaks. Food service top loin and rib eye steaks had the lowest (P < 0.05) WBS values compared with top sirloin steaks. Retail top blade steaks and food service top loin steaks received among the greatest (P < 0.05) consumer sensory panel ratings compared with the other steaks evaluated. Prime food service rib eye steaks received the greatest ratings (P < 0.05) for overall like, like tenderness, tenderness level, like juiciness, and juiciness level, whereas ungraded rib eye steaks received the lowest ratings (P < 0.05) for like tenderness and tenderness level. The WBS values for food service steaks were greater (P < 0.05) for the Select and ungraded groups compared with the Prime, Top Choice, and Low Choice groups. The WBS values and sensory ratings were comparable to the last survey, signifying that no recent or substantive changes in tenderness have occurred.

Relationship between temperament with performance and meat quality of feedlot steers with predominantly Charolais or Nellore breed

The relation between temperament with performance and meat quality was determined in 79 Charolais × Nellore steers kept in feedlot. Temperament was evaluated according to exit velocity, scale composite score and flight distance four times in the finishing phase, along with body weight, intake and feed conversion measures. Cattle were classified as calm, intermediate and excited according to exit velocity measures at the beginning of the trial. Excited cattle presented larger values for composite score and flight distance. Irrespective of genotype, excited cattle presented lower average daily gain, dry matter intake and worse feed conversion. Temperament categories did not affect most of beef quality traits, except for calm Bos indicus steers, which presented greater pH measured 1 hour post mortem compared with more reactive steers. However, moderate but negative correlations were detected between exit velocity, flight distance and composite score and beef quality as well as Warner-Bratzler shear value, luminosity, pH measured 24 hours post mortem, although they were not consistent between genotypes raised under the same conditions.

Combined effect of electrical stimulation, aging time and marination on quality of chicken breast fillet processed under commercial conditions

Electrical stimulation (ES) in poultry processing is reported in the literature with varying degrees of effectiveness. Furthermore, the combined effects of ES and polyphosphate marination are not completely known. The objective of this study was to evaluate the combined effect of ES, aging time prior to deboning and phosphate marination on meat quality of broiler breast fillets. The implementation of ES accelerated pH decline in fillets at any aging time studied regardless of marination treatment, but no differences (P > 0.05) were found in pH of fillets deboned without aging. Warner-Bratzler (WB) shear values of ES fillets significantly decreased (P < 0.05) at 2 h of aging whereas WB of non-ES fillets decreased at 6 h of aging in breast meat, with or without marination. In non-marinated fillets the ES treatment reduced (P < 0.05) cooking loss in meat aged 0, 2 and 4 h. In marinated fillets the ES treatment decreased cooking loss at 2, 4, 6 and 8 h of aging. ES in carcasses aged 2 or 4 h improves tenderness and reduces cooking loss. Marination improves tenderness in both stimulated and non-stimulated fillets, at all aging times.