A comparison between two methods (Warner–Bratzler and texture profile analysis) for testing either raw meat or cooked meat

Huidobro, Felipe Ruiz de; Miguel, Eugenio; Blázquez, B.; Onega, Esther

doi:10.1016/j.meatsci.2004.09.008

Cited by 283 publications

(192 citation statements)

References 17 publications

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“…MartinezCerezo et al (2005b) observed differences among the Spanish breeds Aragonesa, Churra, and Merino, but found no differences between muscles within the same breeds. Hopkins and Fogarty (1998) observed no differences in the toughness of cooked meat, while Huidobro et al (2005) reported more force was needed to cut cooked than raw meat, which disagrees with the findings of the present study. Table 5 shows the results of meat color.…”

Section: Resultscontrasting

confidence: 99%

Effects of crossbreeding on carcass and meat quality of Mexican lambs

Hernández-Cruz¹,

Ramírez-Bribiesca²,

Guerrero-Legarreta

et al. 2009

Arq. Bras. Med. Vet. Zootec.

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Twenty hair (Pelibuey x Katadin x BlackBelly) and 20 wool (Rambouillet x Criollo) lambs were fattened in an intensive feeding system to reach 40kg body weight at ten months of age. The yield of lamb sides and back fat (51.9%, 2.5mm vs. 47.0%, 2.3mm) were greater in wool lambs. Meat pH was not different between phenotypes but meat temperature was higher during the first hours postmortem in wool lamb sides (27, 23, and 20, vs. 24, 20, and 17 o C). Protein content in meat from the neck (braquicephalic and esternocephalic muscles) and loin (Longissimus lumborum muscle) were higher in hair lambs (21.1 and 20.4 vs. 19.7 and 19.3 %), while moisture of the same muscles was higher in wool lambs (75.6 and 75.9 vs. 73.6 and 74.3%). Ash content was similar in both phenotypes, but palmitoleic acid was greater in hair lambs (2.9 and 2.7 vs. 2.7 and 2.5%). In fresh meat, pH, meat toughness, and water activity (Wa) of loin did not differ; but water holding capacity (WHC) was higher in hair lambs, and the same response was observed for cooked meat toughness from the neck, and in raw and cooked meat from loin. There were differences in the colour of meat from the neck, having values for L*, b* and tonalities greater in wool lambs, and a* greater for hair lambs. Sensorial parameters were similar in both phenotypes.Keywords: lamb meat, physicochemical characteristics, fatty acids, sensorial test (51,9%, 2,5mm vs. 47,0%, 2,3mm). Não houve diferenças entre os dois grupos de cordeiros para pH, mas a temperatura da carne foi mais alta durante as primeiras horas pós-morte, nas meias-carcaças dos cordeiros lanados (27, 23, 20 vs. 24, 20, 17°C). O conteúdo proteico da carne do pescoço (músculos braquicefálico e esternocefálico) e do lombo (músculo Longissimus lumborum) foi maior nos cordeiros deslanados (21,1 e 20,4 vs. 19,7 e 19,3%) enquanto o teor de umidade foi maior nas lanados (75,6 e 75,9 vs 73,6 e 74,3% RESUMO Vinte cordeiros deslanados (Pelibuey x Katadin x BlackBelly) e 20 cordeiros lanados (Rambouillet x Criollo) foram mantidos em um sistema intensivo de alimentação até atingirem 40kg, aos 10 meses de idade. O rendimento de carcaça e a espessura da gordura foram maiores nos cordeiros lanados

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Section: Resultscontrasting

confidence: 99%

Effects of crossbreeding on carcass and meat quality of Mexican lambs

Hernández-Cruz¹,

Ramírez-Bribiesca²,

Guerrero-Legarreta

et al. 2009

Arq. Bras. Med. Vet. Zootec.

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“…No effects of diet were observed for texture profile analysis (P > 0.05). TPA is able to describe meat hardness (de Huidobro et al, 2005), that, in turn, is one of the key criterion for consumers to judge meat quality. Results from the literature on the effect of diet on instrumental variables evaluating meat tenderness are inconsistent, since differences can be confounded by factors such as BW, carcass fatness, slaughtering conditions, etc.…”

Section: Methodsmentioning

confidence: 99%

Effect of group size and maize silage dietary levels on behaviour, health, carcass and meat quality of Mediterranean buffaloes

Masucci

Rosa

Barone

et al. 2016

Animal

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The effects of different dietary levels of maize silage (10% v. 36% DM) and group size (7 v. 14 animals) were assessed on growth performance and in vivo digestibility of 28 male fattening buffaloes. In addition, the effects of diet on meat quality and group size on behaviour and immune response were separately evaluated. Animals were weighed and assigned to three groups. The high silage -low size group (HL) was fed a total mixed ration (TMR) containing 36% DM of maize silage and consisted of seven animals (age 12.7 ± 2.6 months; BW 382.2 ± 67.7 kg at the start of the study). The low silage -low size group (LL) was fed a TMR containing 10% DM of maize silage and consisted of seven animals (age 13.0 ± 2.7 months; BW 389.4 ± 72.3 kg). The high silage -high size group (HH) was fed the 36% maize silage DM diet and consisted of 14 animals (age 13.9 ± 3.25 months; BW 416.5 ± 73.9 kg). Total space allowance (3.2 indoor + 3.2 outdoor m 2 /animal) was kept constant in the three groups, as well as the ratio of animals to drinkers (seven animals per water bowl) and the manger space (70 cm per animal). Growth performance, carcass characteristics and digestibility were influenced neither by dietary treatment nor by group size, even if the group fed 36% maize silage diet showed a higher fibre digestibility. No effect of diet was found on meat quality. Group size did not affect the behavioural activities with the exception of drinking (1.04 ± 0.35% v. 2.60 ± 0.35%; P < 0.01 for groups HL and HH, respectively) and vigilance (2.58 ± 0.46% v. 1.20 ± 0.46%; P < 0.05 for groups HL and HH, respectively). Immune responses were not affected by group size.

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“…Warner-Bratzler test was proved to have better predicative ability than compression test. By contraries, Ruiz de Huidobro et al (2005) concluded that regarding correlations obtained between sensory and instrumental texture indicators in cooked meat, tenderness was better predicted by the Texture Profile Analysis (a double compression cycle) than by the WBSF method.…”

Section: Compression Testmentioning

confidence: 99%

“…Only few authors used compression test (Caine et al 2003;Sochor et al 2005;Ruiz de Huidobro et al 2005), some only for raw meat evaluation (Maria et al 2003;Sanudo et al 2004).…”

mentioning

confidence: 99%

The effect of breed, sex and aging time on tenderness of beef meat

et al. 2011

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Our study was conducted to determine the effect of production factors (breed, sex) and aging time on the textural properties of beef using instrumental measurement of tenderness. Meat was obtained from Galloway, Simmental, Charolais, Czech Fleckvieh breeds and their crossbreeds. Meat was either unaged or aged for 14, 28 or 42 days. The tenderness was characterized by Warner-Bratzler test and compression test using Tira-test device. The cooking loss of meat juice was also evaluated. Analysis of variance at 5% significance level showed that tenderness was influenced by all tested factors (breed, sex, aging time). The shear force decreased with aging of meat. The correlation between shear force and compression test was 0.257 (p ≤ 0.001). The differences in tenderness were found among breeds. The highest initial shear force was measured in Simmental (151.98 N). Compression test showed better tenderness in Czech Fleckvieh and Galloway than in Simmental, Charolais and crossbreeds. Meat from bulls was significantly (p ≤ 0.001) less tender than from heifers. There was a significant (p ≤ 0.001) increase of cooking loss of meat juice during aging from 25.3% after slaughter to 34.0% after aging period. The research results could be useful for determination whether specific cattle breeds can produce tender meat with good aging patterns. According to findings of the current study it is especially necessary to emphasize that factor of aging time exceeded the influence of breed and sex on tenderness. The study also suggests extending of aging period to 6 week to assure tenderness of beef.

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A comparison between two methods (Warner–Bratzler and texture profile analysis) for testing either raw meat or cooked meat

Cited by 283 publications

References 17 publications

Effects of crossbreeding on carcass and meat quality of Mexican lambs

Effects of crossbreeding on carcass and meat quality of Mexican lambs

Effect of group size and maize silage dietary levels on behaviour, health, carcass and meat quality of Mediterranean buffaloes

The effect of breed, sex and aging time on tenderness of beef meat

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