The efficacy of three objective systems for identifying beef cuts that can be guaranteed tender1,2

Abstract

The objective of this study was to determine the accuracy of three objective systems (prototype BeefCam, colorimeter, and slice shear force) for identifying guaranteed tender beef. In Phase I, 308 carcasses (105 Top Choice, 101 Low Choice, and 102 Select) from two commercial plants were tested. In Phase II, 400 carcasses (200 rolled USDA Select and 200 rolled USDA Choice) from one commercial plant were tested. The three systems were evaluated based on progressive certification of the longissimus as "tender" in 10% increments (the best 10, 20, 30%, etc., certified as "tender" by each technology; 100% certification would mean no sorting for tenderness). In Phase I, the error (percentage of carcasses certified as tender that had Warner-Bratzler shear force of > or = 5 kg at 14 d postmortem) for 100% certification using all carcasses was 14.1%. All certification levels up to 80% (slice shear force) and up to 70% (colorimeter) had less error (P < 0.05) than 100% certification. Errors in all levels of certification by prototype BeefCam (13.8 to 9.7%) were not different (P > 0.05) from 100% certification. In Phase I, the error for 100% certification for USDA Select carcasses was 30.7%. For Select carcasses, all slice shear force certification levels up to 60% (0 to 14.8%) had less error (P < 0.05) than 100% certification. For Select carcasses, errors in all levels of certification by colorimeter (20.0 to 29.6%) and by BeefCam (27.5 to 31.4%) were not different (P > 0.05) from 100% certification. In Phase II, the error for 100% certification for all carcasses was 9.3%. For all levels of slice shear force certification less than 90% (for all carcasses) or less than 80% (Select carcasses), errors in tenderness certification were less than (P < 0.05) for 100% certification. In Phase II, for all carcasses or Select carcasses, colorimeter and prototype BeefCam certifications did not significantly reduce errors (P > 0.05) compared to 100% certification. Thus, the direct measure of tenderness provided by slice shear force results in more accurate identification of "tender" beef carcasses than either of the indirect technologies, prototype BeefCam, or colorimeter, particularly for USDA Select carcasses. As tested in this study, slice shear force, but not the prototype BeefCam or colorimeter systems, accurately identified "tender" beef.

Medições instrumentais e sensoriais de dureza e suculência na carne caprina

“…Em estudos com carne bovina do músculo longissimus, no entanto, têm sido reportadas correlações altas (r = 0,92) entre a maciez instrumental, medida pela força de cisalhamento, e a maciez sensorial, medida por um painel de consumidores [32].…”

“…Contudo, a indústria da carne tem como prioridade o desenvolvimento de métodos instrumentais para medir na carcaça parâmetros que possam predizer, com precisão, a maciez da carne cozida [32]. De acordo com esses autores, o único método instrumental eficiente é a resistência ao corte da carne cozida, também expressa como força de cisalhamento.…”

Brazilian consumers' perception of tenderness of beef steaks classified by shear force and taste

“…Several studies in other important beef-producing and consuming countries, have shown that consumers perceive differences in meat tenderness Huffman et al, 1996;Boleman et al, 1997;Dransfield et al, 1998;Miller et al, 2001;Shackelford et al, 2001;Wheeler et al, 2002;Wyle et al, 2003). The consumers' perception of tender meat and the existence of a segment willing to pay premium prize for guaranteed tender steak are factors necessary for a quality value-based market (Boleman et al, 1997;Lusk et al, 2001).…”

Características produtivas de novilhas submetidas à restrição alimentar e dieta suplementada com vitaminas D e E

“…Montgomery et al (2004b) trabalharam com novilhos tratados com 5x10 6 UI de vitamina D 3 , pelo período de oito dias antes do abate, e relataram melhora na maciez da carne maturada por sete dias, por meio da avaliação da força de cisalhamento entre animais que receberam suplemento e o grupo controle. Os valores de força de cisalhamento encontrados no presente trabalho estão dentro do padrão de carnes consideradas macias, de acordo com Wheeler et al (2002), pois, de acordo com os autores, índices de fragmentação miofibrilar maiores ou iguais a 60, para o músculo longissimus, denotam carne muito macia. Com relação à mastigabilidade, a média foi maior para animais sem suplementação de vitaminas do que em animais que receberam suplementação, o que confirma os resultados obtidos para força de cisalhamento e índice de fragmentação miofibrilar, e mostra que a vitamina D 3 não influenciou de forma positiva a maciez da carne no presente trabalho.…”

“…Para a determinação da força de cisalhamento, as amostras do músculo longissimus, retiradas entre a 12 a e a 13 a costela, foram maturadas por sete dias e submetidas a análise conforme Wheeler et al (2002), por meio do medidor de força de cisalhamento Warner-Bratzler (G-R Electric Manufacturing Company, Manhattan, Kansas, Estados Unidos).…”