Relationship of texture profile analysis and Warner-Bratzler shear force with sensory characteristics of beef rib steaks

Caine, W. R.; Aalhus, J. L.; Best, Dana; Dugan, M. E. R.; Jeremiah, L. E.

doi:10.1016/s0309-1740(02)00110-9

Cited by 229 publications

(149 citation statements)

References 13 publications

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“…Lorenzen et al (2003) a low correlation of WBS values with ''in home'' consumer judgments; they partially attributed the low relationship to the high variability in steak culinary preparation in ''in home'' consumer studies. Correlations of WBSF with the sensory assessment of tenderness are known to be highly variable, showing r-values ranging from -0.32 to 0.94 (Caine et al 2003). Our study, demonstrated that the shear force for steaks (LL0) was higher compared to steaks from aged LL during all period of display.…”

Section: Warner-bratzler Shear Forcementioning

confidence: 56%

Influence of vacuum-ageing duration of whole beef on retail shelf life of steaks packaged with oregano (Origanum vulgare L.) active film under high O2

et al. 2016

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Beef Longissimus lumborum (LL) was no aged (LL0), aged for 7 days (LL7) and 14 days (LL14) under vacuum at 1 ± 1°C. The obtained beefsteaks were packaged in high oxygen (Hi-O 2 ) with active packaging (AP) during 13-21 days at 1 ± 1°C. Redness (CIE a* values), metmyoglobin percentage (MetMb%), total flora (PCA), thiobarbituric acid-reactive substances (TBA-RS), instrumental tenderness (Warner-Bratzler shear force: WBSF), and sensory analyses were performed. The various variables differed amongst the ageing times and packaging systems (AP vs. control). Three and ten additional days of retail shelf life were observed for steaks from LL7 and LL14, respectively. AP increased efficiently the retail shelf life of beefsteaks, but did not affect meat tenderness. The extended ageing from 7 to 14 days also induced higher tenderness in beefsteaks and did not show any affect negative effect on other quality parameters. Innovative technology referring to ageing under vacuum combined with Hi-O 2 MA/AP would be desirable for beefsteaks during display and constituted a good alternative for meat supermarkets.

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Section: Warner-bratzler Shear Forcementioning

confidence: 56%

Influence of vacuum-ageing duration of whole beef on retail shelf life of steaks packaged with oregano (Origanum vulgare L.) active film under high O2

et al. 2016

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“…TPA was accomplished in accordance to Caine, Aalhus, Best, Dugan, and Jeremiah (2003) and Honikel (1997) procedures. For that purpose, five 1 cm thick slices from three different sausages were used.…”

Section: Texture Profile Analysismentioning

confidence: 99%

Characterisation of “Catalão” and “Salsichão” Portuguese traditional sausages with salt reduction

et al. 2016

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The present study evaluated the effect of salt reduction on traditional dry-cured sausages' safety, quality and product acceptance, comprising physicochemical and microbiological parameters, biogenic amines, fatty acids, texture profile and sensory analysis. According to our results, salt content had a major effect on microbiological counts, although not compromising the products' safety. Marked differences were identified regarding biogenic amines, in particular for histamine, tyramine and cadaverine, which were detected in larger amounts in products with 3%. Moreover, significant differences in the fatty acids profile have also been found, but only in less abundant components such as linoleic, lauric and heneicosanoic acids. Texture profile analysis of low-salt products, revealed a decrease in hardness and chewiness, along with an increase in adhesiveness values. Sensory evaluations revealed that despite the less intense aroma, products with 3% salt, had a more balanced salt perception. Our results suggest that salt content may be reduced to 50% in dry-cured products, with the obvious health-related advantages.

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“…Measurement of sensory properties of different types of fishery products has been reviewed by different authors (Connell and Shewan 1980;York and Sereda 1994). The texture profile analysis (TPA), which measures the compression force of a probe and the related textural parameters of a test food during 2 cycles of deformation of various foodstuffs including fruits, vegetables, bakery, meat products, seafood and specifically retorted products, has been reported (Panifield and Campbell 1990;Durance and Collins 1991;Sanchez-Brambila et al 2002;Caine et al 2003). Ali et al (2005b) showed an improved texture of canned sardine in oil in pouches compared to cans.…”

Section: Introductionmentioning

confidence: 99%

Optimization of process conditions for Rohu fish in curry medium in retortable pouches using instrumental and sensory characteristics

et al. 2015

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'Kalia', a popular preparation of Rohu fish, packed in four-layered laminated retort pouch was processed in a steam/air mixture over-pressure retort at 121.1°C to three different F 0 values of 7, 8 and 9 min. Time-temperature data were collected during heat processing using an Ellab Sterilization Monitoring System. Texture profile such as hardness, springiness, gumminess and chewiness decreased as the F 0 value increased. The L* values decreased whereas a* and b* values increased with increasing F 0 value. Based on the commercial sterility, sensory evaluation, colour and texture profile analysis, F 0 value of 8 min and cook value of 66 min, with a total process time of 41.7 min at 121.1°C was found satisfactory for the preparation of Rohu fish curry (Kalia) in retort pouches.

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Relationship of texture profile analysis and Warner-Bratzler shear force with sensory characteristics of beef rib steaks

Cited by 229 publications

References 13 publications

Influence of vacuum-ageing duration of whole beef on retail shelf life of steaks packaged with oregano (Origanum vulgare L.) active film under high O2

Influence of vacuum-ageing duration of whole beef on retail shelf life of steaks packaged with oregano (Origanum vulgare L.) active film under high O2

Characterisation of “Catalão” and “Salsichão” Portuguese traditional sausages with salt reduction

Optimization of process conditions for Rohu fish in curry medium in retortable pouches using instrumental and sensory characteristics

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