Contribution of myofibrillar and connective tissue components to the Warner–Bratzler shear force of cooked beef

Girard, Isabelle; Bruce, Heather L.; Basarab, J. A.; Larsen, I. L.; Aalhus, J. L.

doi:10.1016/j.meatsci.2012.06.037

Cited by 36 publications

(22 citation statements)

References 49 publications

(104 reference statements)

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“…Consistent with our results, significant correlations between shear force values for raw beef samples and total and insoluble collagen have been reported previously . However, collagen solubility is often considered a better indicator of instrumental toughness than total collagen content …”

Section: Resultssupporting

confidence: 93%

Quality attributes and composition of meat from red deer (Cervus elaphus), fallow deer (Dama dama) and Aberdeen Angus and Holstein cattle (Bos taurus)

et al. 2014

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Section: Resultssupporting

confidence: 93%

Quality attributes and composition of meat from red deer (Cervus elaphus), fallow deer (Dama dama) and Aberdeen Angus and Holstein cattle (Bos taurus)

et al. 2014

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“…The Instron 5565 with a Warner–Bratzler shear (WBS) device and crosshead speed set at 100 mm/min and a load cell of 500 kg [ 27 ] was used. According to Girard et al [ 28 ], the measured parameters were Shear myofibrillar force (SMF) and Warner-Bratzler Shear Force (WBSF) both expressed in kg . Indeed in a shear force curve some peaks of less importance may be observed, before and after maximum positive peak shear force (WBSF).…”

Section: Methodsmentioning

confidence: 99%

Effects of dietary supplementation with polyphenols on meat quality in Saanen goat kids

Cimmino¹,

Barone

Claps³

et al. 2018

BMC Vet Res

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BackgroundDiet supplementation with polyphenols is a novel strategy to improve meat quality in livestock, by preventing oxidative deterioration of lipids and protein. Polyphenols have beneficial effects on both human and animal health and can be obtained from several sources, such as olive mill wastewaters (OMWW). These are severe environmental pollutants and therefore may be recycled and utilized in other sectors. The aim of this study was to evaluate growth performance, meat characteristics, fatty acid composition, antioxidant status, different forms of myoglobin and malondialdehyde formation in kids who received a diet supplemented with polyphenols obtained from OMWW. Weaned goat kids (n = 18) were divided into two homogenous groups: control (C) group (n = 9) received a fattening standard diet while the other group (n = 9) received the same diet, supplemented with 3.2 mg/day of polyphenols powder extract (PE group). Average daily gain (ADG) was calculated 10 days apart throughout the study. After 78 days, the kids were slaughtered and pH and carcass yield were evaluated. Longissimus thoracis et lumborum muscle was collected and utilized for chemical analysis, meat quality evaluation and oxidative stability.ResultsNo differences were recorded in ADG, carcass weight, pH and dressing between the two groups. Furthermore a similar meat proximate composition, texture and color was observed. Dietary polyphenols supplementation significantly (P < 0.01) decreased short chains (

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“…Warner-Bratzler shear force (WBSF) test has been widely used to estimate tenderness of raw and cooked meat as a standard mechanical measurement [23,41,70]. The profile indicates either force applied over time or force applied versus the distance that the blade has travelled [41]. Usually, the most considered parameter of the curve is the maximum shear force.…”

Section: Effect On Meat Textural Propertiesmentioning

confidence: 99%

Quality and Energy Evaluation in Meat Cooking

2016

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Consumer acceptance of meat is strongly influenced by the eating quality. Cooking method has great impact on eating quality of meat, and energy consumption is important parameter to consider while selecting the cooking method. Energy requirement for well-cooked meats varies with cooking method, appliances and consumer behaviour. Energy consumption reduction during meat cooking may have the influence on global energy requirement. This article critically reviewed the effects on quality characteristics of meat and meat products by different cooking methods. The different cooking methods including oven, frying, sous vide and ohmic cooking are discussed in detail, and their effects on meat quality parameters such as colour, tenderness, cooking loss, shrinkage and juiciness are also presented. Highlighting on the role of cooking process on meat quality, energy requirement for cooking were identified.

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Contribution of myofibrillar and connective tissue components to the Warner–Bratzler shear force of cooked beef

Cited by 36 publications

References 49 publications

Quality attributes and composition of meat from red deer (Cervus elaphus), fallow deer (Dama dama) and Aberdeen Angus and Holstein cattle (Bos taurus)

Quality attributes and composition of meat from red deer (Cervus elaphus), fallow deer (Dama dama) and Aberdeen Angus and Holstein cattle (Bos taurus)

Effects of dietary supplementation with polyphenols on meat quality in Saanen goat kids

Quality and Energy Evaluation in Meat Cooking

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