Assessment of Beef Tenderness With the Armour Tenderometer

Carpenter, Z. L.; Smith, G. C.; Butler, O. D.

doi:10.1111/j.1365-2621.1972.tb03400.x

Cited by 35 publications

(9 citation statements)

References 3 publications

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“…Numerous attempts to correlate force measurements collected from raw meat to the tenderness characteristics of cooked meat have yielded very poor results (Carpenter et al, 1972;Smith and Carpenter, 1973;George et al, 1997). Means in a row with different superscript letters differ (P < 0.05).…”

Section: Discussionmentioning

confidence: 99%

Evaluation of the Tendertec beef grading instrument to predict the tenderness of steaks from beef carcasses.

Belk

George

Tatum³

et al. 2001

Journal of Animal Science

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Four experiments were conducted, using carcasses from cattle identified for anticipated variability in tenderness (Exp. 1, 2, and 3) and carcasses selected for variability in physiological maturity and marbling score (Exp. 4), to evaluate the ability of the Tendertec Mark III Beef Grading Probe (Tendertec) to predict tenderness of steaks from beef carcasses. In Exp. 1, 2, and 3, longissimus steaks were aged for different periods of time, cooked to a medium degree of doneness (70 degrees C), and evaluated for Warner-Bratzler shear force (WBS) and trained sensory panel ratings. In Exp. 4, longissimus steaks were aged 14 d and cooked to 60, 65, 70, 75, or 80 degrees C for WBS tests and to 65 or 75 degrees C for sensory panel evaluations. Tendertec output variables were not correlated with 1) 24-h calpastatin activity, steak WBS (following 1, 4, 7, 14, 21, or 35 d of aging), or d-14 sensory panel tenderness ratings in Exp. 1 (n = 467 carcasses) or 2) 14-d WBS in Exp. 2 (n = 202 carcasses). However, in Exp. 3 (n = 29 carcasses), Tendertec output variables were correlated (P < 0.05) with tenderness of steaks aged 1, 21, 28, or 35 d, and we were able to separate carcasses into groups yielding tough, acceptable, and tender steaks. In Exp. 4 (n = 70), Tendertec output variables were correlated (P < 0.05) with steak WBS at 60 degrees C and with steak ratings for muscle fiber tenderness, connective tissue amount, and overall tenderness at 65 degrees C, but these relationships weakened (P > 0.05) as degree of doneness increased. Consequently, Tendertec output variables only were effective for stratifying carcasses according to tenderness when steaks from those carcasses in Exp. 4 were cooked to a rare or medium-rare degree of doneness. Although Tendertec was able to sort carcasses of older, mature cattle based on tenderness of steaks at some cooked end points, it failed to detect tenderness differences in steaks derived from youthful carcasses consistently, and was thus of limited value as an instrument for use in improving the quality, consistency, and uniformity of the U.S. fed-beef supply.

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Section: Discussionmentioning

confidence: 99%

Evaluation of the Tendertec beef grading instrument to predict the tenderness of steaks from beef carcasses.

Belk

George

Tatum³

et al. 2001

Journal of Animal Science

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“…In the final instrument, a strain gage force transducer is used and the maximum force is indicated on an electronic peak indicator (Voisey, 1971). The new instrument has been investigated by a number of workers (Carpenter et al, 1972;Hendrickson et al, 1972;Parrish et al, 1973;Smith et al, 1573) with conflicting results regarding correlation with other instrumental tests or sensory evaluations.…”

Section: S F ( D -D )mentioning

confidence: 99%

Engineering Assessment and Critique of Instruments Used for Meat Tenderness Evaluation*

Voisey¹

1976

Journal of Texture Studies

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A review of the methods used to measure meat texture indicates considerable confusion in terminology, test conditions, and interpretation of the readings that makes evaluation of the results a complex task. Standardization of the methods appears premature and until this is accomplished, the applied methodology must be reported fully. Errors due to instrument design can no longer be accepted since modern instruments that overcome this are readily available. A common error in terminology or interpretation is the use of the term shear to describe the rupture imposed on meat samples in popular tests. It is shown that meat generally ruptures in tension which is also the case during mastication; this explains why empirical measurements often relate to sensory readings. It is concluded that there is room for improvement in existing methods, particularly in the interpretation of the results using common sense, close observation and theoretical analysis.

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“…Numerous reports on the use of the Armour Tenderometer have been published (e.g. Huffman, 1974;Parrish et al, 1973;Carpenter et al, 1971Carpenter et al, , 1972Bidner et al, 1972). These investigations have been mainly concerned with correlations between the Armour Tenderometer readings, Warner-Bratzler shear tests, and sensory panel tenderness evaluations.…”

Section: Introductionmentioning

confidence: 99%

Mechanics of a Multiple Needle Tenderometer for Raw Meat*

Morrow

Mohsenin

1976

Journal of Texture Studies

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The mechanics of an “Armour Tenderometer” type of probe used for quality evaluation of raw meat was investigated. The geometry of the probe was simulated in a series of conical indenters and used to test two non‐food materials. The results indicated that it is possible to employ a conical indenter to evaluate a material property, yield pressure, independent of probe geometry and depth of penetration. This information should facilitate the development of an instrumentation system for use with meat. Suggestions are given for continuation of this research.

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Assessment of Beef Tenderness With the Armour Tenderometer

Cited by 35 publications

References 3 publications

Evaluation of the Tendertec beef grading instrument to predict the tenderness of steaks from beef carcasses.

Evaluation of the Tendertec beef grading instrument to predict the tenderness of steaks from beef carcasses.

Engineering Assessment and Critique of Instruments Used for Meat Tenderness Evaluation*

Mechanics of a Multiple Needle Tenderometer for Raw Meat*

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