Beef tenderness: within longissimus thoracis et lumborum steak variation as affected by cooking method
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منابع مشابه
Beef longissimus slice shear force measurement among steak locations and institutions.
The objectives of this study were 1) to determine which longissimus thoracis et lumborum steaks were appropriate for slice shear force measurement and 2) to determine the among and within institution variation in LM slice shear force values of 6 institutions after they received expert training on the procedure and a standard kit of equipment. In experiment 1, longissimus thoracis et lumborum mu...
متن کاملThe use of visible and near infrared reflectance spectroscopy to predict beef M. longissimus thoracis et lumborum quality attributes.
Visible and near infrared reflectance spectroscopy was used to predict pH at 24h (pH24) post-mortem, sarcomere length (SL), cooking loss (CL), Warner-Bratzler Shear Force (WBSF) and colour parameters (L(∗), a(∗), b(∗)) in beef cattle samples. Samples from M. longissimus thoracis et lumborum from 30 bulls were aged at 4°C for 1, 3, 7 and 14 days and analysed for pH, SL, CL, WBSF and colour. NIRS...
متن کاملSheep carcass composition estimated from Longissimus thoracis et lumborum muscle volume measured by in vivo real-time ultrasonography.
The use of Longissimus thoracis et lumborum muscle (LM) volume measured in vivo by real-time ultrasonography (RTU) to estimate carcass composition was evaluated in 47 female sheep. Animals were scanned over six sites (7th, 9th, 11th and 13th thoracic vertebrae and 2nd and 4th lumbar vertebrae). After slaughter carcass weight (CW) and composition by dissection were determined. RTU volume measure...
متن کاملEvaluation of slice shear force as an objective method of assessing beef longissimus tenderness.
Experiments were conducted to develop an optimal protocol for measurement of slice shear force (SSF) and to evaluate SSF as an objective method of assessing beef longissimus tenderness. Whereas six cylindrical, 1.27-cm-diameter cores are typically removed from each steak for Warner-Bratzler shear force (WBSF) determination, a single 1-cm-thick, 5-cm-long slice is removed from the lateral end of...
متن کاملIntramuscular tenderness variation within four muscles of the beef chuck.
The i.m. tenderness variation was examined within four beef chuck muscles, the infraspinatus (IF), supraspinatus (SS), triceps brachii (TB), and serratus ventralis (SV). The IF, SS, TB, and SV muscles were cut into 2.5 cm thick steaks perpendicular to the long axis of the muscle. An identification tag was placed on each steak, consisting of a muscle identification number, steak number, and orie...
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ژورنال
عنوان ژورنال: Canadian Journal of Animal Science
سال: 1998
ISSN: 0008-3984,1918-1825
DOI: 10.4141/a98-014