Comparison of Warner-Bratzler shear force values between round and square cross-section cores for assessment of beef Longissimus tenderness

Silva, Douglas Roberto Guimarães; Moura, A. P. de; Ramos, Alcinéia L.S.; Ramos, Eduardo Mendes

doi:10.1016/j.meatsci.2016.11.017

Cited by 18 publications

(18 citation statements)

References 19 publications

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“…The shear force measured by grilling samples had a strong correlation ( r = −.79) with sensory panel tenderness rating (Table ), similar to the values ( r = −.60 to −.86) reported in the literature (Caine, Aalhus, Best, Dugan, & Jeremiah, ; Shackelford, Wheeler, & Koohmaraie, , ; Silva et al, ). However, the shear force of microwaved samples had lower correlation values with tenderness rating, although an acceptable correlation ( r = −.62) was observed for the Mw100 treatment.…”

Section: Resultssupporting

confidence: 85%

“…A significant correlation ( p < .05) between the cooking loss and the shear force for all cooking methods was observed, but the coefficients for microwave treatments were weak ( r < .60). Moreover, low repeatability ( R < .33) were observed for cooking loss values, as has been reported ( R = .15–.44) for longissimus samples cooked in a clam‐shell grill (Kerth et al, ; McKenna et al, ; Silva et al, ; Yancey et al, ) or in an electric broiler (Lawrence et al, ; Wheeler et al, ; Yancey et al, ). However, although the evaluation of cooking loss is not easily reproducible, Silva et al () observed a high correlation ( r > .89) of cooking loss from ST strips microwaved for 50 and 60 s and grilled samples.…”

Section: Resultsmentioning

confidence: 79%

“…Although most authors have not observe strong repeatability for cooking loss across different cooking methods, the shear force repeatability was higher in samples cooked in a clam‐shell grill ( R = .59–.97) (Kerth et al, ; McKenna et al, ; Silva et al, , ; Yancey et al, ), electric broiler ( R = .63–.75) (Lawrence et al, ; Wheeler et al, ; Yancey et al, ) or gas oven ( R = .50–.88) (Kerth et al, ; Lawrence et al, ; Yancey et al, ). In this experiment, the shear force measured in a grilled sample had higher repeatability ( R = .74) than in a Mw100 ( R = .61) and Mw60 ( R = .51).…”

Section: Resultsmentioning

confidence: 99%

“…Correlation coefficients ( r ) for cooking loss, shear force, and sensorial data were calculated using the Pearson procedure to determine relationships among treatments. The variance components (σ 2 ) of animal, aging time, and error were also estimated by the MIVQUEO option of the VARCOMP procedure in SAS and repeatability ( R ), an indication of measurement precision, was calculated as described by Silva et al ():…”

Section: Methodsmentioning

confidence: 99%

“…Since one of the main problems related to beef quality is the difficulty of standardizing the tenderness evaluation, efforts have already focused on developing shear force methodology guidelines to provide reproducible and consistent results (Silva, de Moura, Ramos, & Ramos, ). For beef Longissimus muscle, Warner–Bratzler shear force (WBSF) (Wheeler et al, ; Wheeler, Koohmaraie, Cundiff, & Dikeman, ) and Warner–Bratzler slice shear force (WBsSF) (Silva et al, , ) have been shown to be highly accurate and repeatable when the measurement protocols are executed properly.…”

Section: Introductionmentioning

confidence: 99%

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Using microwave cooking to evaluate tenderness and its relationship to sensory analysis

Silva

Haddad

Fontes

et al. 2018

Journal of Texture Studies

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This study evaluated a microwave (Mw) cooking method for determining beef toughness using the Warner–Bratzler slice shear force (WBsSF) protocol. Longissimus thoracis muscles were aged for 1, 10, 19, and 28 days at 4C. They were then either cooked on a clam‐shell grill until reaching an internal temperature of 72C, in a Mw for 100 s at maximum power (Mw100) or for 140 s at 60% of maximum power (Mw60). Cooking loss and shear force (SF) values were higher in Mw samples than in grilled ones. SF assessment by grill and Mw100 were able to discriminate tenderness by aging times in the same way as the sensory panel. The SF measured in a grilled sample had higher repeatability (R = .74) and correlation with sensory scores (r = −.79) than Mw100 (R = .61; r = −.62) and Mw60 (R = .51; r = −.53). Mw100 can be considered as an appropriate alternative for the WBsSF protocol. Practical applications Tenderness is the most important attribute for consumers. Many studies have evaluated tenderness in meat and different protocols for cooking. This work was intended to optimize and evaluate the use of the microwave as a cooking method for shear force determination, against a standard protocol and establish the correlation to sensory tenderness.

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Section: Resultssupporting

confidence: 85%

Section: Resultsmentioning

confidence: 79%

Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Using microwave cooking to evaluate tenderness and its relationship to sensory analysis

Silva

Haddad

Fontes

et al. 2018

Journal of Texture Studies

Self Cite

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Effect of postmortem pH on the physical, biochemical, and sensory characteristics of bovine longissimus thoracis et lumborum muscle

Khatri

Huff-Lonergan

2023

Food Science & Nutrition

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From a large feeding trial study consisting of 299 bulls and steers, 15 carcasses exhibited stress‐related syndromes manifested by atypical color and pH which were then selected for subsequent analysis. Samples of longissimus thoracis et lumborum muscle with postmortem pH in the range of 5.5–6.9 were subjected to a 14‐day aging period at 2°C. Sensory panel tenderness, connective tissue, juiciness, and flavor intensity of high pH (6.4–6.9) meat were significantly different (p < .05) from samples of intermediate pH (6.0–6.1) as well as normal pH (5.5). Muscles at pH 6.0–6.1 were the toughest samples. This was confirmed by Warner–Bratzler shear force (WBSF), residual force, and myofibril fragmentation index. Palatability attributes of normal pH (5.5) samples were significantly different (p < .05) from dark‐cutting beef in terms of tenderness and flavor and at the high pH extreme. The increase in WBSF at pH 6.0–6.1, lack of extensive degradation of muscle proteins, and the decreased sarcomere length resulted in tougher meat than low or high pH muscles. Sodium dodecyl‐sulfate polyacrylamide gel electrophoresis of meat at the high pH extreme (6.7–6.9) revealed that the breakdown of troponin‐T to 30 kD was complete while at intermediate pH (6.0–6.1) was incomplete. In addition, the appearance of a ‘doublet’ on high‐molecular‐weight resolution gels may also account for the greater tenderness experienced by sensory panelists.

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Thymus and meat physicochemical measurements to discriminate calves treated with anabolic and therapeutic doses of dexamethasone

Biasibetti

Pezzolato

Brugiapaglia

et al. 2021

Animal

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Comparison of Warner-Bratzler shear force values between round and square cross-section cores for assessment of beef Longissimus tenderness

Cited by 18 publications

References 19 publications

Using microwave cooking to evaluate tenderness and its relationship to sensory analysis

Using microwave cooking to evaluate tenderness and its relationship to sensory analysis

Effect of postmortem pH on the physical, biochemical, and sensory characteristics of bovine longissimus thoracis et lumborum muscle

Thymus and meat physicochemical measurements to discriminate calves treated with anabolic and therapeutic doses of dexamethasone

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