Beef texture characterization using internationally established texture vocabularies in ISO5492:1992: Differences among four different end-point temperatures in three muscles of Holstein steers

Sasaki, Keisuke; Motoyama, Michiyo; Yasuda, Jumpei; Yamamoto, Tadashi; Oe, Mika; Narita, Takashi; Imanari, Mai; Fujimura, Shigefumi; Mitsumoto, Mitsuru

doi:10.1016/j.meatsci.2010.05.028

Cited by 24 publications

(31 citation statements)

References 19 publications

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“…The ranges of correspondence scores of factor 1 for ‘gumminess’ and ‘springiness’ were smaller than those of ‘chewiness’ and ‘hardness’. In our previous study (Sasaki et al . 2010), these two attributes were not selected for beef texture characterization.…”

Section: Resultsmentioning

confidence: 88%

“…Seventeen trained panelists (10 male and 7 female) with expertise regarding ISO5492:1992 texture definitions were used as the sensory panel. This panel was the same panel used in a previous study (Sasaki et al . 2010).…”

Section: Methodsmentioning

confidence: 99%

“…However, ‘tenderness’ has not been defined commonly in sensory studies of meat texture. Previously, we showed that beef texture was characterized by ‘chewiness’ and ‘hardness’, which are defined in ISO5492:1992, in three muscles and concluded that both ‘chewiness’ and ‘hardness’ should be evaluated independently to determine the sensory texture of beef (Sasaki et al . 2010).…”

Section: Introductionmentioning

confidence: 99%

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Increased intramuscular fat improves both ‘chewiness’ and ‘hardness’ as defined in ISO5492:1992 of beef Longissimus muscle of Holstein × Japanese Black F1 steers

Sasaki

Motoyama

Narita

2011

Animal Science Journal

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It is considered that high-fat beef is more 'tender' than low-fat beef in Japanese consumers. However, 'tenderness' which has been an important beef characteristic, has not been commonly defined. ISO5492:1992 provides internationally established items for sensory texture analysis with simple definitions, and the items classified under 'chewiness' and 'hardness' as defined in the international standard are characterized as useful texture descriptors for beef. The aim of this study was to investigate the effects of intramuscular fat on beef texture using the ISO5492 texture vocabulary. Longissimus muscles were harvested from Holstein × Japanese black F1 beef steers with different intramuscular fat levels and were subjected to sensory tests by a trained panel using ISO5492:1992 texture terms. Correspondence analysis indicated that the intramuscular fat level was related to both 'chewiness' and 'hardness' and the intensities of these characteristics decreased as intramuscular fat increased. These findings suggest that intramuscular fat improves both 'chewiness' and 'hardness' as defined in ISO5492:1992.

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Section: Resultsmentioning

confidence: 88%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Increased intramuscular fat improves both ‘chewiness’ and ‘hardness’ as defined in ISO5492:1992 of beef Longissimus muscle of Holstein × Japanese Black F1 steers

Sasaki

Motoyama

Narita

2011

Animal Science Journal

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“…The SFV was determined according to the procedure described by Sasaki et al (2010) using an Instron Testing Machine (Model 5542; Instron, Canton, MA, USA) equipped with a Warner-Bratzler shear V-blade. After cooling for 30 min in running water, the sample was trimmed to produce 1 ¥ 1 cm cross-sectional strips.…”

Section: Measurement Of the Muscle Shear Force Valuementioning

confidence: 99%

Effects of low protein diet and low protein diet supplemented with synthetic essential amino acids on meat quality of broiler chickens

Kobayashi

Nakashima

Ishida

et al. 2012

Animal Science Journal

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We investigated the effects of a low crude protein (CP) diet and a low CP diet supplemented with synthetic essential amino acids (EAA) on the meat quality of broiler chickens. Twenty-one-day-old chickens were assigned to one of three diets: control, low CP (LCP), or low CP supplemented with EAA (ELCP). The chickens received these diets for 10 days. The shear force value (SFV) and free glutamate content of the Pectoralis major muscle were measured as indicators of the meat toughness and taste. The collagen and crude fat content of the muscle and the cross-sectional area of myofibers were measured to evaluate the effects of the LCP and ELCP diets on meat toughness. The SFV of the ELCP group was 47% lower than that of the control group (P<0.01). However, the LCP diet did not affect the SFV. The collagen and crude fat content were not affected by the dietary treatment. The cross-sectional area was lower in the LCP and ELCP groups (P<0.05) than the control group. The free glutamate content of muscle was not affected by the dietary treatment. Thus, a low CP diet supplemented with EAA is an effective means of producing tender meat.

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“…In Experiment 1, six kinds of chicken meat samples (three muscles of jidori-niku and broiler meat) were subjected to a qualitative sensory evaluation as described (Sasaki et al, 2010) with modification. As an additional training, the trained panelists were lectured and instructed regarding the ISO5492: 2008 (International Organization of Standardization, 2008) texture terms and the definitions of those terms and attributes using reference foods indicated in the standard or previous study (Ohta, 2000).…”

Section: Experiments 1: Qualitative Sensory Testmentioning

confidence: 99%

Qualitative and Quantitative Comparisons of Texture Characteristics between Broiler and <i>Jidori-niku</i>, Japanese Indigenous Chicken Meat, Assessed by a Trained Panel

Sasaki

Motoyama

Tagawa³

et al. 2017

Jpn. Poult. Sci.

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The texture of jidori-niku (Japanese indigenous native chicken meat) was characterized and compared with those of Chunky broiler chicken meat. Experiment 1: A qualitative sensory test using jidori-niku and broiler breast (pectoralis major, PM), thigh (biceps femoris, BF) and sasami (deep pectoral) meat cooked to the end-point temperature 75℃ by steam-heating was administered to a trained sensory panel (n＝16-17) for the selection of descriptive texture items from ISO5492 texture words. By the correspondence analysis, the characteristics of 'chewiness,' 'hardness' and 'springiness' were found to be different between jidori-niku and broiler: they likely characterize jidori-niku texture. Experiment 2: Texture characteristics in the three above-mentioned muscles in jidoriniku and broiler were compared quantitatively using the three above-mentioned texture items by the trained sensory panel. Sensory chewiness and hardness were the highest in the broiler PM and second highest in the jidori-niku BF, whereas sensory springiness was the highest in the jidori-niku BF. These results suggest that jidori-niku-like texture was characterized as a springy texture as compared to broiler meat.

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Beef texture characterization using internationally established texture vocabularies in ISO5492:1992: Differences among four different end-point temperatures in three muscles of Holstein steers

Cited by 24 publications

References 19 publications

Increased intramuscular fat improves both ‘chewiness’ and ‘hardness’ as defined in ISO5492:1992 of beef Longissimus muscle of Holstein × Japanese Black F1 steers

Increased intramuscular fat improves both ‘chewiness’ and ‘hardness’ as defined in ISO5492:1992 of beef Longissimus muscle of Holstein × Japanese Black F1 steers

Effects of low protein diet and low protein diet supplemented with synthetic essential amino acids on meat quality of broiler chickens

Qualitative and Quantitative Comparisons of Texture Characteristics between Broiler and <i>Jidori-niku</i>, Japanese Indigenous Chicken Meat, Assessed by a Trained Panel

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