Correlations of sensory and instrumental meat tenderness values as affected by sampling techniques

Poste, L.M.; Butler, G.; Mackie, D.A.; Agar, V.E.; Thompson, B. K.; Cliplef, R. L.; McKay, Robert

doi:10.1016/0950-3293(93)90164-2

Cited by 27 publications

(8 citation statements)

References 13 publications

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“…Para a análise, foram utilizados pelo menos seis cilindros de 1,27 cm de diâmetro, retirados no sentido longitudinal das fibras. A velocidade empregada foi de 5 mm s -1 , e os resultados dos picos de força foram expressos como força de cisalhamento, em quilograma (Poste et al 1993).…”

Section: Methodsunclassified

Características de carcaça e qualidade de carne de novilhos superprecoces de três grupos genéticos

Pereira

Pinto

Abreu

et al. 2009

Pesq. agropec. bras.

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O objetivo deste trabalho foi avaliar parâmetros de carcaça, características físico-químicas e de qualidade de carne de novilhos machos superprecoces. Foram avaliados três grupos raciais com 8 animais Nelore (N), 18 ¼ Abeerden Angus ½ Nelore (AN) e 18 ½ Limousin ¼ Abeerden Angus ¼ Nelore (LAN), com idade entre 7,5 e 11,5 meses no início do experimento, abatidos após 143 dias de confinamento. Os animais AN apresentaram maior peso ao abate, ganho médio diário de peso, peso de carcaça e comprimento de carcaça; os animais LAN apresentaram maior rendimento de carcaça e área de olho de lombo. Os animais LAN apresentaram 72% de carcaças convexas, enquanto 83% das carcaças dos animais AN e 100% das carcaças dos animais N foram classificadas como subconvexas. Os grupos LAN e AN não apresentaram diferença significativa nos valores de força de cisalhamento, o que indica a possibilidade de utilização da proporção de 50% do genótipo Bos indicus sem prejuízo para a maciez da carne. As características de carcaça e carne dos animais dos grupos genéticos NA, LAN e N estão em conformidade com as especificações de consumo e adequadas para abate aos 15 meses de idade, o que viabiliza o sistema de produção de novilhos superprecoces.

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Section: Methodsunclassified

Características de carcaça e qualidade de carne de novilhos superprecoces de três grupos genéticos

Pereira

Pinto

Abreu

et al. 2009

Pesq. agropec. bras.

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show abstract

“…Most authors use the Warner-Bratzler (W-B) method to determine the shear parameters (Honikel, 1997) and Texture Profile Analysis (TPA) for properties of meat related to chewiness. According to several authors (Honikel, 1997) and (Poste et al, 1993), WB and TPA tests can provide information on the textural properties due to the two structural components of meat: myofibrillar structure and connective tissue. In the TPA test, using low values of compression ratios (10-30%) of the meat samples, it is possible to determine the behaviour of myofibrillar structure without the intervention of connective tissue, because the fibres are deployed but they have not undergone deformation and using high ratios (65-85%), determining the strength of connective tissue (Lepetit and Culioli, 1994).…”

Section: Introductionmentioning

confidence: 99%

Water-holding capacity and instrumental texture properties of m. Longissimus dorsi and m. Serratus ventralis from Iberian pigs as affected by the production system

2012

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“…Performance of well trained panels is naturally superior to that of less trained panels, but preparation of samples is also an important factor influencing the relationship. When samples are prepared and cut in the same way for both sensory analyses and instrumental measurements, the correlation coefficient increases (Poste et al. 1993).…”

Section: Discussionmentioning

confidence: 99%

SENSORY PERCEPTION OF CURED‐SMOKED PORK LOIN FROM CARRIERS AND NONCARRIERS OF THE RN^– ALLELE AND ITS RELATIONSHIP WITH TECHNOLOGICAL MEAT QUALITY

Hullberg

Johansson

Lundström

2005

Journal of Muscle Foods

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The effects of RN genotype on the sensory perception of cured‐smoked loins were investigated in 30 female pigs crossbred with Hampshire. RN– carriers (RN–/rn+) were more tender, juicy and acidic than noncarriers (rn+/rn+). They were also more patty‐like and less salty. Further, they were more homogeneous in cured pink color and tended to have more pores than noncarriers. Despite the superior eating quality, in terms of higher tenderness and juiciness, most consumers preferred cured‐smoked loins from noncarriers. Multivariate statistical analyses showed that sensory tenderness, juiciness, acidity, number of pores and homogeneity of cured pink color were inversely related to instrumental tenderness measurements, but not well related to ultimate pH and water‐holding capacity. Instrumental tenderness measurements explained 44% of the variation in sensory tenderness, and RN genotype 41% of the variation in sensory juiciness. RN genotype best explained the variations in sensory attributes, followed by hardness.

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Correlations of sensory and instrumental meat tenderness values as affected by sampling techniques

Cited by 27 publications

References 13 publications

Características de carcaça e qualidade de carne de novilhos superprecoces de três grupos genéticos

Características de carcaça e qualidade de carne de novilhos superprecoces de três grupos genéticos

Water-holding capacity and instrumental texture properties of m. Longissimus dorsi and m. Serratus ventralis from Iberian pigs as affected by the production system

SENSORY PERCEPTION OF CURED‐SMOKED PORK LOIN FROM CARRIERS AND NONCARRIERS OF THE RN^– ALLELE AND ITS RELATIONSHIP WITH TECHNOLOGICAL MEAT QUALITY

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Correlations of sensory and instrumental meat tenderness values as affected by sampling techniques

Cited by 27 publications

References 13 publications

Características de carcaça e qualidade de carne de novilhos superprecoces de três grupos genéticos

Características de carcaça e qualidade de carne de novilhos superprecoces de três grupos genéticos

Water-holding capacity and instrumental texture properties of m. Longissimus dorsi and m. Serratus ventralis from Iberian pigs as affected by the production system

SENSORY PERCEPTION OF CURED‐SMOKED PORK LOIN FROM CARRIERS AND NONCARRIERS OF THE RN– ALLELE AND ITS RELATIONSHIP WITH TECHNOLOGICAL MEAT QUALITY

Contact Info

Product

Resources

About

SENSORY PERCEPTION OF CURED‐SMOKED PORK LOIN FROM CARRIERS AND NONCARRIERS OF THE RN^– ALLELE AND ITS RELATIONSHIP WITH TECHNOLOGICAL MEAT QUALITY